Step 3
In another large bowl, whisk together the mashed sweet potatoes, maple syrup, coconut oil, milk, eggs, and vanilla extract until completely combined.
Step 5
Divide the batter evenly among the muffin cups, filling each about ⅔ full. Sprinkle some oats over the tops (optional). Bake for 22-25 minutes, or until an inserted toothpick comes out with only a few crumbs.
Step 6
Allow them to cool for 10 minutes before transferring to a wire rack to cool completely. You may need to run a butter knife along the edges of the muffin cups to loosen the muffins.