2 cups all-purpose flour
1 tbs baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/4 cup granulated sugar
1/4 cup brown sugar
1 cup buttermilk*
1/3 cup canola oil
1 tsp vanilla
1 cup mashed sweet potatoes
1/2 cup chopped walnuts and coconut flakes
Preheat oven to 350°.
Line a 12 muffin tin with paper liners.
Combine the dry ingredients and whisk well.
Combine the wet ingredients and beat well with a handheld electric or by hands.
Make a well in the center of the dry ingredients mixture and pour the beaten wet ingredients mixture into it. Stir gently just until combined.
Spoon the batter into prepared muffin liners two thirds full. Sprinkle with nuts on top. Bake in the preheated oven for 20 to 25 minutes.
After removing from oven, let the muffins cool in the pan for 5 to 10 minutes and then serve.
*If buttermilk is not available, use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice. After the vinegar or lemon juice is added, wait 5 minutes before using in the recipe.