Ingredients

The following ingredients have 4 Servings
  • 2 cups rolled oats (gluten free oats ground into a flour)
  • 1/2 cup sugar (I used coconut sugar)
  • 1 tablespoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1 cup mashed sweet potato
  • 1 cup milk of choice
  • 1 large egg (or any egg substitute)
  • 1 teaspoon vanilla extract
  • 6 tablespoons almond butter (See post for substitutions)

Instruction

  • Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
  • In a large high-speed blender, combine all the ingredients and blend until a smooth batter remains.
  • Evenly distribute the batter amongst the 12-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 10 minutes, before removing and allowing to cool on a dry surface.