1cupsteamed Japanease sweet potatoesUsed 2 large Japanese sweet potatoes peeled and chopped
1/4cupmaple syrupAdd another 1/4 cup if you want muffins on sweeter side
1/4cupmelted coconut oil
3large eggs
1tspvanilla extract
1/2cupcrunchy almond buttersubstitute any nut or seed butter
1tspcinnamon
1tspbaking soda
3Tbspflaxseed meal
1/2cupcacao or cocoa powder
1/2cupmini chocolate chips + 2 Tbsp for topping
Instructions
Prep sweet potatoes ahead:
Peel and chop 2 large Japanese sweet potatoes
I steamed my sweet potatoes in my Instant Pot with 1 cup of water, trivet, for 5 minutes. And once done I quick released pressure. If you don't have an Instant pot, steam however you steam vegetables.
Drain the water
And with an immersion blender or potato masher mash the potatoes up
Instructions:
Whisk 3 eggs in a large bowl
Add maple syrup, vanilla extract, cooled sweet potatoes, almond butter, and mix
Add in cinnamon, baking soda, flaxseed meal, cacao powder, and mix
Fold in chocolate chips
Using a Tbsp ice cream scoop, Add 2 scoops to lined muffin tin or until 3/4 filled
Top with extra mini chocolate chips
Bake 350 F for 20-25 minutes or until a toothpick comes out clean (I did mine 20 minutes and let sit in muffin tin for 5 minutes before transferring to wired rack)