V Dark Chocolate Sweet Potato Muffins

Ingredients

• 1½ cups mashed roasted sweet potato (from about 4 medium sweet potatoes)
• 2 large eggs
• ¼ cup avocado oil (or melted coconut oil, or olive oil)
• ¼ cup unsweetened applesauce
• ⅓ cup pure maple syrup
• ½ cup milk (almond milk works well)
• 1 teaspoon vanilla extract
• 1¾ cups all purpose flour (or a 1:1 gluten free blend)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ¾ cup dark chocolate chips, plus a little extra for topping
  

To roast the sweet potatoes

1. Heat oven to 375°F, 190°C. Poke 4 medium sweet potatoes with a fork, place on a lined sheet, bake 45 minutes, until very tender.
2. Cool 10 minutes, remove skins, puree or mash until smooth. Measure 1½ cups for the recipe.
   

Instructions

1. Heat oven to 350°F, 175°C. Line a 12 cup muffin pan.
2. In a large bowl whisk sweet potato, eggs, oil, applesauce, maple syrup, milk, vanilla until smooth.
3. In another bowl whisk flour, cinnamon, baking soda, salt.
4. Add dry ingredients to wet, mix on low or fold just until combined.
5. Fold in chocolate chips. Do not overmix.
6. Divide batter evenly with a scoop. Top with a few extra chips.
7. Bake 20 to 25 minutes, until a tester comes out clean or with a few moist crumbs.
8. Cool 5 minutes in the pan, transfer to a rack to finish cooling.

Variations

• Mini muffins, bake 10 to 13 minutes, watch closely.
• Vegan, use flax eggs, choose dairy free chips.
• Gluten free, use a 1:1 gluten free flour blend.
• Warmer spice, add pumpkin pie spice or extra cinnamon.
• Nutty, fold in chopped pecans or walnuts.

Storage

Keep in an airtight container in the refrigerator up to 3 days, or freeze up to 2 months. Thaw at room temperature, about 30 minutes, or warm briefly.

 Tip:
You can use canned sweet potato puree if you prefer.

 Note:
For the fluffiest texture, mix gently and avoid overbaking.