Cook the sweet potato using your preferred cooking method.

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners. If you don't have muffin liners, spray the holes with cooking spray or grease them with coconut oil.

Once the sweet potato is cool enough to handle, mash it and measure out 1 cup.

Transfer the mashed sweet potato to a large bowl along with the almond butter, eggs, milk, pure maple syrup, and vanilla extract (the wet ingredients). Mix well until everything is combined.

Add the coats, sea salt, ground cinnamon, and ground ginger to the mixing bowl (the dry ingredients) and mix well until a thick mixture forms. If desired, mix in chocolate chips.

Pour the sweet potato oatmeal mixture into the muffin cups, filling them most of the way up.

Bake on the center rack of the preheated oven for 20-25 minutes, or until the muffins test clean.

A great way of testing whether or not baked goods are cooked through is by testing the internal temperature with a digital thermometer. To do so, insert a meat thermometer into the center of a muffin and wait until the numbers stop moving. The muffins are fully baked if they are 190 degrees or higher, and the ideal temperature is between 190 and 210 degrees Fahrenheit.

Allow the muffins to cool to room temperature before attempting to peel one to eat. If you try peeling off the muffin papers when the muffins are still warm, you’ll lose much of the muffin to the liner.