Sweet Potato Muffins

These are a major hit with my family. Fabulous for a main dish or as a snack. I often make this dish a day or two after I've made mashed sweet potatoes as a side dish for a dinner. The leftovers are perfect for making these muffins. The recipe can be halved and it makes about 1 1/2 dozen, but I find we gobble them down very quickly and the following amounts are barely sufficient.

• 3 C. Mashed sweet potatoes (canned sweet potatoes or pumpkin are a good substitute)

• 6 ripe bananas
  

• 1 tsp. Cinnamon

• ½ tsp cloves

• 1 tsp. allspice

• 1 C. Water or until desired consistency (can substitute almond milk or coconut milk for richer flavor.)

• 2/3 C. Coconut oil

• 1 tsp. Vanilla extract

• 1 tsp. Almond extract

• 1 ½ C. Nut flour (I usually use Almonds and walnuts. See step 1 below for instructions on how to make your own)

• 3 C oat Flour (make your own by tossing whole oats in the blender until fine powder)

• 3 tsp. Baking soda

• 1 tsp. Salt

• 1 tsp. baking power
  

1. Preheat oven to 375 degrees. Line muffin tin with muffin papers.

2. Toss nuts in a blender or food processor and grind until it becomes a pasty flour.

3. In a large bowl, combine the prepared mashed potatoes, bananas, spices, water (or milk), coconut oil, vanilla, and almond extracts. Mix with an electric mixer.
   

4. Add the flour, baking soda, and salt and mix until combined well.

5. Pour the batter into baking cups.

6. Bake until the tops spring back to the touch, 25-30 minutes. Yields about 3 dozen muffins.