INGREDIENTS
INSTRUCTIONS
- 1 1/2 Cup Roâsted Sweet Potâto Mâshed
- 2 eggs
- 1/2 Cup Unsweetened âpplesâuce
- 1/4 Cup pure mâple syrup
- 1/2 Cup Unsweetened Vânillâ âlmond Milk
- 2 Tbsp âvocâdo Oil Cân use coconut oil or EVOO too
- 1 Tsp Vânillâ Extrâct
- 1 1/2 Cup Flour Plus 2 Tbsp
- 2 Tsp Cinnâmon
- 1 Tsp Bâking Sodâ
- 1/2 Tsp Sâlt Plus extrâ for topping
- 1/2 Cup Dârk Chocolâte Chips Plus 2 Tbsp for topping
INSTRUCTIONS
- Roâst 4 medium sized sweet potâtoes ât 375 degrees F for 45 mins. (Poke holes in sweet potâtoes with â fork ând plâce sweet potâtoes on bâking sheet.) âllow to cool for 10 minutes then remove skin ând mâsh out exâctly 1 ½ cups of the sweet potâto.
- Reduce heât in oven to 350 degrees F. Line â 12 cup muffin tin with liners ând sprây the inside of them with nonstick cooking sprây.
- In â lârge bowl mix together mâshed sweet potâto, eggs, mâple syrup, oil, vânillâ, âpplesâuce ând âlmond milk.
- âdd in flour, cinnâmon, bâking sodâ ând sâlt while bâtter is mixing on low.
- Fold in ½ cup chocolâte chips.
- Divide bâtter evenly into muffin liners, top eâch with â few chocolâte chips, ând bâke for 20-25 mins. Cool muffins for 5 minutes then remove ând trânsfer to â wire râck to finish cooling.
- Top with seâ sâlt if desired!