Ingredients:
- 1/2 Cup Baked sweet potato, mashed (120g)
- 5 Tbsp Tahini
- 4 1/2 Tbsp Coconut sugar
- 1 Large egg
- 2 tsp Vanilla extract
- 2 Tbsp Coconut flour, packed (15g)
- 1 1/4 tsp Chinese 5 spice
- 3/4 tsp Baking powder
- 1/4 tsp Salt
- 3 Tbsp Mini dairy-free chocolate chips
Method:
- Preheat your oven to 400 degrees and rub a muffin pan generously with oil or spray.
- In a large bowl, using an electric hand mixer, beat the sweet potato, tahini and coconut sugar until combined. Add in the egg and vanilla and beat again until well com-bined, scraping down the sides as needed.
- Add in the coconut flour, 5 spice, baking powder and salt and beat again until smooth and mixed. Stir in the chocolate chips
- Fill 6 muffin cavities just over 1/2 way 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 centre comes out clean, about 23-24 minutes.
- Let cool in the pan COMPLETELY before running a sharp knife around the edges and gently removing the muffins from the pan.
