Soft, fluffy, and full of comforting flavor, these gluten free sweet potato muffins are perfect for breakfast or an afternoon treat with tea, giving you that homemade bakery feel in every bite. Ingredients 1 Flax Egg (1 Tablespoon ground flaxseeds + 3 Tablespoons water) 1 cup Sweet Potatoes (mashed) 1 cup Plant Based Milk (I used unsweetened Almond Milk) 6 Tablespoons Unsweetened Creamy Almond Butter 2 cups Gluten Free Oats 1/2 cup Granulated Sugar 1 Tablespoon Baking Powder