Another Sweet potato vegan muffin

Ingredients

Dry Ingredients:
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients:
• 1 cup sweet potato, mashed (~ 200g or 1/2 med-lg sweet potato)
• 1 cup banana, mashed (~ 260g or 3 medium bananas)
• 1/4 cup sugar
• 1/3 cup coconut oil, melted
• 2 flax eggs (2 tbs ground flax + 6 tbs warm water)
• 2 tbs dairy free milk
• 1 tsp vanilla extract

Instructions

Cook the Sweet Potato:
1. Wash/scrub your potato(s) and pierce with a fork several times
2. Place onto a foil lined baking sheet and bake at 425 °F for 45-60 minutes (this will depend on the size/thickness - they are done when a knife easily pierces the whole way through the potato)
3. Scoop out 1 cup or 200g of potato (the skin will pull away easily from the flesh), and mash with a fork
4. Set aside to cool

Bake the Muffins:
1. Preheat oven to 350 °F
2. Grease/line a 12 cavity muffin pan
3. In a small bowl, mix ground flax and warm water and set aside to thicken
4. In a medium bowl, mix together the flour, baking powder, cinnamon, baking soda and salt
5. In a large bowl mash the bananas and add cooled mashed sweet potato, mixing the two together
6. Add melted coconut oil, flax eggs, dairy free milk and vanilla extract to banana/sweet potato mixture, and stir to combine
7. Add dry ingredient mixture to wet, and stir until fully incorporated
8. Pour batter into prepared muffin tin
9. Bake for 20-25 minutes, or until a toothpick inserted into the centre of the muffins comes out clean
10. Cool in pan for a few minutes, then remove and allow to fully cool on a wire cooling rack