Spiced Sweet Potato Muffins

• 2 whole Eggs
• 1 cup Sweet Potato Puree (fresh Is Best, Or Canned)
• 1/4 cups Creamy Peanut Butter
• 1 Tablespoon Plain Greek Yogurt
• 3 Tablespoons Pure Maple Syrup
• 1 cup Almond Meal
• 2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 2 teaspoons Cinnamon
• 1-1/2 teaspoon Garam Masala
• 1 teaspoon Cocoa Powder
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/2 cups Chocolate Chips Or Cacao Chips

1. 1. Preheat oven to 350u0b0F.
2. 2. In a large bowl, whisk the two eggs with a fork until they are a bit frothy.
3. 3. Stir in sweet potato puree, peanut butter, yogurt and maple syrup.
4. 4. Add all of the remaining ingredients except the chocolate/cacao chips. Once all the dry ingredients are combined stir in the chips.
5. 5. Line a 12-count standard size muffin pan with muffin liners (I used silicone muffin liners, which I love), and fill each muffin tin. These muffins expand some, but not a lot, so you can fill them almost to the top.
6. 6. Bake for 20-25 minutes, or until a toothpick comes out clean. I rotate the pan once, halfway through the cooking. Remove pan from oven and set on a rack.
7. 7. Let muffins cool in the pan before serving.

eggs, is, ubc, greek yogurt, maple syrup, baking soda, baking powder, cinnamon, garam masala, cocoa, salt, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/breads/spiced-sweet-potato-muffins/ (may not work)