Gluten-Free Sweet Potato Muffins

• 1/2 cups Baked Sweet Potato, Mashed (120g)
• 5 Tablespoons Tahini
• 4-1/2 Tablespoons Coconut Sugar
• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 2 Tablespoons Coconut Flour, Packed (15g)
• 1-1/4 teaspoon Chinese 5 Spice
• 3/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 3 Tablespoons Mini, Dairy-free Chocolate Chips

1. Preheat oven to 400u0b0F and rub a muffin pan generously with oil or spray.
2. In a large bowl, using an electric hand mixer, beat sweet potato, tahini and coconut sugar until combined. Add egg and vanilla and beat again until well combined, scraping down the sides as needed.
3. Add coconut flour, 5-spice, baking powder and salt and beat again until smooth and mixed. Stir in the chocolate chips.
4. Fill 6 muffin cavities just over halfway full (I like to use a large, trigger-released ice cream scoop to get nice domes!) and bake until a the top is golden brown and a toothpick inserted in the center comes out clean, about 23-24 minutes.
5. Let cool in the pan completely before running a sharp knife around the edges and gently removing the muffins from the pan. Devour!
6. Notes: As with all gluten-free baking, please weigh flour to ensure results.

baked sweet potato, tahini, coconut sugar, egg, vanilla, coconut flour, spice, baking powder, ubc, chocolate chips

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