Preheat oven to 375 degrees and grease a mini-muffin tin with baking spray. *see note for full-size muffin tray
In a large bowl combine the flour, baking powder, baking soda, spices and salt.
In another large bowl, combine all the coconut sugar, maple syrup, coconut oil, egg, sweet potato, banana and milk. Whisk until batter is somewhat smooth and thoroughly combined.
Pour wet ingredients into the bowl with the dry ingredients and mix with a spatula until well combined.
Scoop batter in spoonfuls into the greased muffin tins. Top with chopped pecans if using.
Bake for about 10 minutes until muffins are risen and the tops and sides are just starting to turn golden brown.
Remove from oven, let sit in muffin tin for 5 minutes before transferring to a cooling rack.
Notes
This recipe will make about 10-12 regular sized muffins if you don't have a mini-muffin tin. Follow the same instructions, just bake for an additional 10 minutes (20 minutes total).