Preheat oven 400 degrees. In a large bowl, mix together the mashed/pureed sweet potato, coconut oil, maple syrup, almond milk, and vanilla extract. Mix until smooth and well combined.

Add in flours, cinnamon, baking powder, and salt and mix well. Do NOT overmix! Simply stir until moist, and then do no more. In a smaller bowl, mix together cinnamon swirl ingredients.

Spray your muffin liners or use non-stick silicone liners. Add about half the batter to your muffin liners then half the cinnamon roll batter (NOTE: The batter is very thick! When you add the cinnamon swirl to the middle and top layer of the batter, you're able to spread it out.) and swirl with a knife or toothpick.

Add the rest of the muffin batter followed by the cinnamon roll batter and swirl again.

Bake in the oven for 18-22 minutes