Chocolate Chip Sweet Potato Muffins

Ingredients

• 1 1/2 cup ground oats (gluten-free if needed (see notes))
• 1/3 heaped cup granulated sweetener of choice ((see notes))
• 1/2 cup ground almonds ((see notes))
• 1 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 1/3 cup dairy-free chocolate chips (+ more for the top)
• 1 cup mashed sweet potato
• 2/3 cup plant-based milk ((see notes))
• 1 tsp vanilla extract
• 2 tsp vinegar

Instructions

1. 1

   I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list. Check the video below for easy visual instructions.

2. 2

   Peel and chop one medium sweet potato into chunks and boil in water for about 10 minutes or until fork tender. Discard the water and mash the sweet potato with a potato masher.

3. 3

   Preheat oven to 360 degrees F (180 degrees C) and line a muffin tin with liners or grease the inside of each cup with coconut oil. I used a silicone muffin mold.

4. 4

   Put all dry ingredients (except the chocolate chips) into a bowl and mix with a whisk. You can also process the dry ingredients in a food processor (that's what I did).

5. 5

   Add all wet ingredients to the bowl (or food processor) which contains the dry ingredients and whisk/stir again or use the pulse function of your food processor until just combined (don't overmix).

6. 6

   Finally, add the chocolate chips and stir with a spoon.

7. 7

   Pour the batter into the muffin mold and add more chocolate chips on top.

8. 8

   Bake in the oven for about 25 minutes or until a toothpick comes out clean. It's fine if it's slightly sticky/crumbly but shouldn't be wet.

9. 9

   Let the sweet potato muffins cool and enjoy!