Chocolate Chip Sweet Potato Muffins
2 cups gluten free oat flour
1 tsp baking soda
1 cup mashed sweet potato (about 1 1/2 large sweet potatoes, baked)
1/2 cup unsweetened almond milk
1 tsp cinnamon
1/2 tsp salt
3 tbsp unsalted almond butter
2 tbsp maple syrup
1/2 cup chocolate chips
Preheat oven to 350 degrees Fahrenheit and line a muffin tin.
Combine oat flour and baking soda in a medium bowl. Set aside.
In a large bowl, whisk together sweet potato, almond milk, cinnamon, salt, almond butter, and maple syrup.
Slowly add dry ingredients to wet and mix until just combined. Fold in chocolate chips.
Pour batter into prepared muffin tin. The muffins won't spread much, so fill each liner and smooth the tops with a spoon.
Bake for 20 minutes, or until an inserted toothpick comes out clean.