Muffin Top: Sweet Potato Spice Muffins

Ingredients

4 sweet potato, peeled, and diced
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/2 cup brown sugar
enough water to just cover
2 overripe bananas, smashed
1/2 cup coconut oil
1 teaspoon vanilla extract
2 eggs
1 cup packed brown sugar
1-1/2 cups old fashion oatmeal, processed in a food processor
1 can coconut milk
1-1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoons baking powder
1/2 teaspoon salt


Directions

In a large stockpot, stir together the sweet potato, cinnamon, nutmeg, allspice, brown sugar, and water.  Be sure to taste the water the ensure the water is flavorful.  Bring this mixture to a boil, then reduce to a simmer.  Cook until the potatoes are fork tender.

Preheat the oven to 350 degrees F. Grease muffin pans using butter flavored cooking spray or use paper liners.

Soak oatmeal in 1 can of coconut milk for 30 minutes.

When the potatoes have cooled, using a potato masher, mash together the sweet potato and banana.

In a small bowl whisk together the sweet potato-banana puree, oatmeal mixture, eggs, and oil.

In a separate bowl sift together the all-purpose flour, baking soda, baking powder, salt, and spices.  Whisk in the brown sugar.

Make a well in the dry ingredients. Pour the wet ingredients into the well. Stir until just combined. Do not over mix or the muffins will be be tough.

Pour the batter into the prepared muffin pans.

Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Allow to cool completely on a wire rack before serving, about 15 minutes.