Sweet Potato Muffins

Preheat oven to 350°F. Line a muffin tin with silicone or paper liners. 2. Combine the flour, baking powder, baking soda, cinnamon, ground ginger and salt in a medium mixing bowl. 3. Whisk together the sweet potato puree, eggs, coconut sugar, greek yogurt, oil and vanilla in a large bowl. 4. Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that’s totally fine. Just don’t over mix! 5. In a small bowl mix coconut sugar and cinnamon for the topping. 6. Divide the batter evenly between muffin cups and top with coconut sugar cinnamon topping. Bake muffins for 18-20 minutes, or until a toothpick inserted into a muffin comes out clean. 7. Place the muffin tin on a cooling rack to cool. Once cool enough to handle, remove from the muffin tin and to cool completely on a wire rack.