approximately 20 minutes preparation time
25 minutes baking time
1 1/2 cups all purpose flour
1 1/2 cups oat flour
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons baking soda
3/4 cup olive oil
1/2 cup maple syrup
1/2 cup brown sugar, plus 3 tablespoons, divided
2 eggs, lightly beaten
2 teaspoons vanilla
3 cups grated sweet potato (approximately 1 large sweet potato)
3 tablespoons freshly squeezed lemon juice
Preheat oven to 325 degrees. Grease two muffin trays or line them with cupcake liners.
In a medium-sized bowl, whisk together the all-purpose flour, oat flour, salt, cinnamon, nutmeg, and baking soda.
In a large measuring cup or small bowl, pour the lemon juice over the shredded sweet potato and stir to completely coat. In a large bowl, whisk together the olive oil, maple syrup, 1/2 cup of brown sugar, eggs, and vanilla. Add the shredded sweet potato and mix thoroughly. Add the dry ingredients and stir with a wooden spoon just until the dry ingredients have been evenly incorporated.
Spoon into the muffin tins. Sprinkle the remaining brown sugar over the tops of the muffins.
Bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Let cook for a couple of minutes in the pan, then turn onto a baking rack to cool.