This plant based breakfast is so easy to make.
First skin and cook your sweet potatoes any way you want. I boiled them (with the skin on) for 20 minutes. Then drained the water and waited for them to cool off. Next I peeled the skin off manually.
Then, in a large mixing bowl combine cooked skinless sweet potatoes with your choice of vegan milk. (I used soy milk)
Beat this mixture with an electric mixer until thoroughly combined
Then add the remaining muffin ingredients (dry oatmeal, stevia, and cinnamon) and beat again until thoroughly combined
Preheat the oven to 350 degrees F
Fill a muffin pan (makes 12 muffins) with the batter (with or without cup holder, lightly greased is helpful but not totally necessary if you have a good nom stick pan)
Bake the muffins for 15 minutes
Allow them to cool off before eating