• Preheat oven to 350°F (180°C). Line a 12-hole muffins tray with a paper liner. Slightly oil the paper with cooking spray to prevent the muffins from sticking to the paper. Set aside.
• Peel the sweet potatoes, dice, and boil until fork tender. Drain and steam out for 10 minutes.
• Mash with a potato masher, fork or use a food processor to form a creamy sweet potato puree.
• In a blender or food processor, add the sweet potato puree, vanilla extract, oil, coconut milk. Blend on high speed until creamy and smooth with no lumps of sweet potato show. Transfer this wet mixture into a large mixing bowl. Set aside.
• In another mixing bowl, whisk flour, coconut sugar, salt, baking soda, baking powder, and cinnamon.
• Stir the dry ingredients into the wet ingredients until just combined - don't over mix, or the muffins could come out gummy.
• Transfer the batter evenly into the 12 muffin cases and bake at 350°F (180°C) for 30-35 minutes on the center rack of your oven until a toothpick inserted in the center of the muffin comes out clean.
• Cool immediately on a cooling rack for 2 hours before decorating with peanut butter and cinnamon.

Storage

• Store in an airtight box for up to 4 days in the fridge, or freeze for later and thaw at room temperature.