Ingredients
- 1 lb baked sweet potato (basically one large one)
- ⅓ cup coconut sugar
- ⅓ cup tahini (I recommend Soom Foods)
- ¼ cup coconut flour
- 2 eggs
- 3 tsp vanilla extract
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking powder
- ¾ cup dairy free chocolate chips
- ¾ tsp sea salt
Instructions
- Preheat oven to 400 degrees.
- Line a muffin tin with liners.
- Bake your sweet potato and let cool (or use my short cut and make it in the microwave!).
- In a high speed blender, add the sweet potato, coconut sugar, tahini, and vanilla extract.
- Blend for 30 seconds until well incorporated—use spatula to scrape down the sides.
- Next, add the eggs, coconut flour, cinnamon, nutmeg, baking powder, and salt.
- Blend for another 30-ish seconds, until combined.
- Pour batter into a medium bowl.
- Fold in chocolate chips.
- Use a spoon and fill each muffin liner with batter, 3/4 full.
- Sprinkle with additional chocolate chips.
- Bake for 21-23 minutes.
- Remove from oven and enjoy, you guys!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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