DIRECTIONS: Preheat oven to 350℉ and line a muffin pan with paper liners. In a medium bowl, beat together sweet potato, eggs, applesauce, milk, maple syrup, and vanilla extract. In a separate large bowl combine oat flour, cornstarch, baking soda, baking powder, salt, cinnamon and ginger with a fork or whisk. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in chocolate chips if using. Fill each liner ¾ full of batter. Sprinkle chopped pecans and more chocolate chips over the tops of the muffins. Bake for 20-25 minutes, or until muffins are set. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

(Recipe and photo courtesy of The Clean Eating Couple)