In a large bowl, combine all dry ingredients. Cut in Earth Balance Vegan Butter Sticks, currants, chocolate chips, rice cereal, flax seeds, chia seeds, cinnamon and nutmeg; mix well.
In a small bowl, combine 2 eggs, Greek yogurt, and sweet potato puree; whisk to combine.
Create a well in the center of dry ingredients; add sweet potato puree, egg and Greek yogurt mixture. Gently mix to combine.
Spray a muffin tin with non-stick baking spray. Fill each muffin tin 3/4 way full. Brush with egg wash.
Bake for 8-10 minutes or until golden brown. Remove from oven; set aside to cool.
Serve with preserves, a touch of nut butter or a drizzle of honey. Enjoy!