Almond Thyme Savory Sweet Potato Muffins

Almond Thyme Savoury Sweet Potato Muffins (WFPB,GF)

1 pound sweet potato (or 1 cup sweet potato puree-packed)
2 cups almond flour
½ cup arrowroot flour
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1/2 tsp ground nutmeg
1 tsp ground coriander
¼ tsp ground clove
2 Tbsp Fresh thyme plus extra for sprinkling (or 2 tsp dried)
1 tsp apple cider vinegar
1/3 cup unsweetened almond milk
¼ cup raw almonds chopped

Preheat oven to 350
Slice sweet potato in half and place face down on parchment lined baking sheet.  With a fork poke holes into the skin of the potato to allow steam to release. Bake 35-40 minutes or just until tender.  Allow to cool.
Scrape sweet potato out of skins into a clean bowl. Use a potato masher, immersion blender of fork to mash into puree. (if making in advance, refrigerate until ready to make muffins)
Muffins
Combine almond flour, arrowroot flour, baking powder and baking soda. Then stir in nutmeg, coriander, cloves and salt. Mix well to combine.  Stir in thyme.
Add the sweet potato puree, apple cider vinegar, and unsweetened almond milk, Mix well until the batter is fluffy.  Scoop into lined muffin tin. Don’t be afraid to fill to the top.  These muffins only rise a little bit
One more step before baking.  Sprinkle with chopped almonds and a sprig of fresh thyme (or a sprinkle of dried thyme)
Bake at 350 for 30-35 minutes or until muffins are brown and the almonds are toasted. Test with a toothpick making sure they are completely cooked.