Sweet Potato Muffins

Ingredients

• 320 g sweet potato puree (* see notes)
• 240 g coconut sugar (or sub for light muscovado sugar)
• 250 ml extra virgin olive oil
• 120 ml chickpea water drained from canned chickpeas
• 150 ml water
• 240 g sweet potato grated
• 360 g plain gluten-free flour
• 2 tsp baking soda
• 2 tsp gluten-free baking powder
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• Pinch of salt
• Chopped pistachio nuts for decoration