1. Preheat oven to 375° F. Line a 12-cup muffin pan with parchment paper liners.

2. Whisk the almond flour, baking powder, salt, and herbs, breaking up any clumps. Stir in the oats.

3. In a separate bowl, whisk the eggs, then add the milk and butter; stir well to combine.

4. Add the wet ingredients to the dry ingredients and stir well until completely combined. Add the cheese and your chosen add-ins, stirring to distribute all ingredients evenly.

5. Divide the batter equally among the 12 muffin cups (they will be full). Tap the muffin tin on the counter a few times to settle the batter, then transfer to the oven.

6. Bake for 25-30 minutes, until the tops are golden and a toothpick inserted into the middle of a muffin comes out clean. Allow to cool for 10 minutes before serving.

7. Store any leftovers in an air-tight container in the refrigerator for up to 3 days or in the freezer for up to a month. To reheat, warm in the oven or toaster oven at 300° F for about 10 minutes before enjoying (thaw before warming if frozen).

1. Preheat the oven to 375ᵒ F.  Pierce the sweet potatoes with a fork, place on a large baking sheet, and bake until soft (time may vary slightly depending on the size of your potatoes, anywhere from 50-60 minutes).

2. While the potatoes bake, make the topping. Mix all ingredients together and set aside.

3. Once the potatoes are done and cool enough to handle, slice each down the center lengthwise or cut each in half to make 8 halves. Carefully scoop out the baked insides. Note: Sweet potato skins are thin and will tear easily, use caution when cutting and scooping out the flesh.

4. Place the potato skins back on the baking sheet and mash the flesh with butter, maple syrup, cinnamon, and salt.

5. Scoop this filling back into the sweet potato skins. If using the whole potato skin rather than halves, gently fold some of the outer edges of the skin down (fold behind the filling) allowing room for the topping while exposing more of the filling.

6. Use a spoon to drizzle and sprinkle the topping evenly over the filled sweet potatoes. Place in an ovenproof serving dish and set back in the oven for 12-15 minutes (until hot). Serve hot. Note: Use caution when serving, as the filling is softer than the filling of a twice baked white potato. Hot filling can more easily slip out of the skin.