Step 1Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
Step 2In a blender, combine sweet potato, carrot, banana, eggs, maple syrup, avocado oil, and vanilla extract. Blend until smooth.
Step 3In a separate bowl, whisk together flour, oats, baking powder, baking soda, and cinnamon.
Step 4Pour the blended wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
Step 5Scoop the batter into the mini muffin tin, filling each about ¾ full.
Step 6Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
Step 7Allow muffins to cool slightly before serving.
