1. Preheat the oven. Preheat to 350°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. Prepare the sweet potato. Roast or steam sweet potato until fork-tender. Remove the skin and mash until smooth. Allow to cool before using.

3. Mix the wet ingredients. In a large mixing bowl, whisk together the mashed sweet potato, SunButter, maple syrup, and plant-based milk until smooth.

4. Add the dry ingredients. Add the oat flour, almond flour, baking powder, cinnamon, nutmeg, and sea salt. Stir until just combined. The batter should be thick but scoopable.

5. Rest the batter. Allow the batter to sit for 5 minutes to let the oat flour absorb some moisture.

6. Fill the muffin tin. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.

7. Bake. Transfer to the oven and bake for 20–25 minutes, until the tops spring back lightly and a toothpick inserted into the center comes out without wet batter.

8. Cool. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

9. Prepare the drizzle. Whisk together SunButter, maple syrup, cinnamon, and enough warm water or plant-based milk to achieve a smooth, pourable consistency.

10. Serve. Drizzle over the cooled muffins and enjoy!