Chocolate Sweet Potato Muffins Recipe

Cook a large sweet potato using your preferred cooking method (see post above for cooking instructions). Once cool enough to handle, mash the sweet potato and measure 1 cup.
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners.
Transfer the sweet potato puree, almond butter, eggs, pure maple syrup, avocado oil, and vanilla extract to a large mixing bowl. Mix until the wet ingredients are well-combined.
Add the cocoa powder, baking powder, sea salt, and cinnamon (the dry ingredients) to the bowl with the wet ingredients. Mix well until a thick muffin batter forms.
If adding, stir in the chocolate chips.
Fill the muffin liners ¾ of the way full with muffin batter. If you’d like, sprinkle the top of the batter with extra chocolate chips.
Bake on the center rack of the preheated oven for 20 to 25 minutes or until the muffins test clean.
Muffins are considered fully cooked once they reach an internal temperature of 190 to 200 degrees F. If you have a meat thermometer and you want to check for doneness, you can insert the digital thermometer into the center of a muffin.
Allow muffins to cool to room temperature before peeling off a muffin paper and eating.