Sweet Potato Muffins — with optional add-ins

Yields 12 muffins.

Preheat the oven to 350 degrees F. Grease 12 muffin cups or spray them with cooking spray. (The muffins have a tendency to stick to paper liners. If you prefer to use liners, I recommend spraying them with cooking spray to prevent sticking.)

In a mixing bowl, whisk together the oat flour, flax meal, pumpkin pie spice, baking powder, baking soda, salt, and brown sugar. In a separate large bowl, whisk the eggs and then add the sweet potato, milk, oil, and vanilla. Whisk or stir until well combined. Add the dry mixture to sweet potato mixture and mix well. Stir in the optional add-ins.

Spoon the batter into the prepared muffin cups. (I like to use an ice cream scoop to evenly and neatly portion the batter. When using chocolate chips, I add a few extra to the top.) Bake for approximately 15 minutes, or until a tester comes out clean. (Check the muffins after about 13 minutes and gently press the tops; if they feel a little mushy in the center, give them a few more minutes and check again. To avoid dry muffins, do not over-bake.). Cool in the pan for 5 minutes, and then remove to a rack and cool completely. To preserve freshness, I like to store the muffins, tightly wrapped, in the refrigerator.