Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 12 servings
1 large sweet potato (should equal 1 – 1 ¼ cup mashed) 2 cups unbleached AP flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon nutmeg 1 teaspoon cinnamon ½ teaspoon salt ½ teaspoon allspice ¾ cup brown sugar ¾ cup coconut milk 1/3 cup canola oil 1 cup chocolate chips (trader joe’s chocolate chips are ‘accidentally vegan’)
Bake the sweet potato at 400 degrees for about 45 minutes or until soft all the way through. Once the sweet potato is cool remove skin and mash until there are no lumps. Preheat oven to 350 degrees F. Line muffin tins with paper liners or you can grease your muffin tins.In a large bowl, mix the flour, baking powder, baking soda, spices, and salt.In a separate bowl add mashed sweet potato, brown sugar, coconut milk, chocolate chips, and oil. Add wet ingredients into large bowl with dry ingredients, combine but do not over mix. Scoop batter into muffin tins. Bake for 20-25 minutes or when the toothpick comes out clean. Let muffins stay in tin for a few minutes to rest before removing muffins from tin.