• Preheat oven to 350º F.
• In a medium sized mixing bowl, combine the almond flour, arrowroot powder, sweetener of choice, baking soda and powder, salt, and spices. Whisk to combine and set aside.
• In a larger mixing bowl, add the sweet potato puree, melted coconut oil, eggs, vanilla and apple cider vinegar. Tip: If your sweet potato puree is cold, then mix the wet ingredients well before adding the melted coconut oil, to prevent it from chilling and clumping.
• Add the dry ingredients into the sweet potato mixture, and stir just until no dry ingredients remain.
• Scoop the muffin batter into a muffin pan. Either coat each muffin cavity generously with coconut oil, or use parchment liners. This muffin batter needs to fill or slightly overfill the muffin cups. This recipe was developed to make 12 large muffins in a standard sized muffin pan, so use all of it, even if it seems to be overfilling the cups.
• If desired, top the muffins with chopped pecans, chocolate chips, or a pecan streusel topping (recipe included).
• Bake muffins for 32-35 minutes, or until the centers are fully set and the tops have begun to brown. If using the streusel, which will burn in this amount of time, bake the muffins for 20 minutes, then cover with foil and return to the oven for an additional 20 minutes.

Streusel Topping

• Into a small bowl, add almond flour, chopped pecans, and sweetener of choice. Optionally, add cinnamon and a pinch of sea salt.
• Drizzle melted coconut oil into the dry ingredients, and stir to for a crumble topping. Use 1 teaspoon per muffin.