2 ½ tbsp. coconut oil, save the ½ to grease the pan, or your favorite oil
1 tbsp. brown sugar
1 tbsp. ground flaxseed
2 tsp. garlic salt plus ½ tsp. sea salt, mixed
½ tsp. cinnamon
½ tsp. ground black pepper
Instructions
Preheat oven to 350*F and grease a 12 cup muffin pan with ½ tbsp. of coconut oil.
In the large bowl of your food processor or in your high speed blender, coarsely process the almonds. Place the ground almonds and oats in a large bowl.
In a blender, mix the sweet potato puree, non-dairy milk, tofu, 2 tbsp. of coconut oil, flaxseed, salt mixture, cinnamon and black pepper.
Combine all ingredients with the ground almond and oats, until well combined.
Distribute the mixture evenly between muffin cups.
Bake for 40 to 45 minutes, or until firm. Allow the muffins to cool for 20 to 30 minutes before removing them from the pan.
Serve with your favorite sauce or gravy.
Recipe by VegMyDish.com at http://vegmydish.com/sweet-potato-muffins/