Healthy Sweet Potato Muffins

Preheat the oven to 350ºF and line a standard muffin tin with 12 muffin liners. 2. In a large bowl, combine the sweet potato puree, eggs, maple syrup, and olive oil. Stir well. 3. Add in the oat flour, cinnamon, nutmeg, baking powder, and salt. Stir well until the batter looks relatively uniform. (It's okay if you see small chunks of baked sweet potato.) Fold in the chopped pecans or chocolate chips, if desired. 4. Use a heaping 1/4 cup measure to divide the batter evenly among the 12 muffin cups. Top each muffin with extra chopped pecans or chocolate chips, if you'd like. 5. Bake at 350ºF for 25 minutes, or until the centers of the muffins rise and feel firm to a light touch. Let the muffins cool in the pan for at least 20 minutes before serving. They taste best when they reach room temperature. 6. Muffins can be stored in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months. Let them come to room temperature again for the best flavor and texture. 7. prep5 mins 8. cook0 mins 9. total5 mins