Combine oats and New Barn almondmilk in a large bowl and set aside to soak for about one hour. (If you are tight for time, I recommend a minimum of 20 minutes.)
Pre-heat the oven to 425 degrees F.
After an hour, add the maple syrup, applesauce, oil, and vanilla extract to the oat mixture and combine well.
Add the mashed sweet potato and combine well (it's okay if there are a few small clumps).
In a separate bowl, mix the whole wheat flour, cinnamon, baking soda, baking powder, and salt. Combine well.
Mix your wet ingredients and dry ingredients together in own bowl.
Lightly grease your baking pan and spoon out your muffin mixture out, filling each hole only 3/4 of the way.
Bake for 14-18 minutes, checking doneness with a toothpick. If it comes out clean, the muffins are done! (The sweet spot in my oven is around 16 minutes). Keep in mind that if you do larger standard size muffins, baking time will be slightly longer.
Let cool for five minutes before removing from muffin pans.
Optional add-ins: get creative and add in shredded coconut, chopped dates, or smother in peanut butter for breakfast!*Note: to roast your sweet potato, bake at 375 degrees F for at least an hour, depending on the size of the sweet potato. Bake until a fork goes through it very easily.