2 cups gluten free oat flour (gluten free oats ground into a flour)
1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
1 T baking powder
1 tsp nutmeg
1 tsp cinnamon
pinch sea salt
1 cup mashed sweet potato
1 cup dairy free milk
1 flax egg (can sub for 1 large egg if not vegan)
1 tsp vanilla extract
6 T nut butter of choice, melted (I used smooth cashew butter)
Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
In a large mixing bowl, combine the dry ingredients and mix well.
In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture, along with the mashed sweet potato. Add the melted nut butter and mix very well until a batter is formed.
Using a 1/4 cup, pour batter into the patty pans/muffin liners/muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
Remove from oven and allow to sit for 5 minutes
Muffins are freezer friendly and can be kept at room temperature- Ensure they are covered in a container if so.