Ingredients:

• ⅓ cup organic unsalted butter, melted (or ⅓ cup unsweetened applesauce for dairy-free option)
• ½ cup maple syrup
• 2 large eggs
• 1 cup cooked and mashed sweet potato
• ¼ cup plant-based milk (such as almond or oat milk)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ¾ cups whole wheat flour
• ⅓ cup old-fashioned oats, plus more for topping

Instructions:

1. Preheat oven to 325°F (165°C). Prepare a 12-cup muffin tin with liners or lightly grease.
2. In a large bowl, whisk together melted butter (or applesauce) and maple syrup. Beat in eggs until well combined.
3. Stir in mashed sweet potato, plant-based milk, pumpkin spice blend, baking soda, vanilla extract, and salt until smooth.
4. Fold in whole wheat flour and oats until just combined. Don’t overmix; some lumps are fine.
5. Divide batter evenly among muffin cups. Sprinkle tops with additional oats and coconut sugar if desired.
6. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Store at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze for up to 3 months.