Ingredients
- 1/2 cup baked sweet potato mashed
- 5 tablespoons tahini
- 4 1/2 tablespoons coconut sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons coconut flour packed
- 1 1/4 teaspoons Chinese five-spice powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons mini chocolate chips
Instructions
- Preheat your oven to 400°F and rub 6 holes of a muffin pan generously with oil or spray.
- In a large bowl, use an electric hand mixer to beat the sweet potato, tahini, and coconut sugar until combined. Add in the egg and vanilla and beat again until well combined, scraping down the sides as needed.
- Add in the coconut flour, five-spice powder, baking powder, and salt and beat again until smooth and mixed. Stir in the chocolate chips.
- Fill the muffin cavities just over halfway full and bake until a the top is golden brown and a toothpick inserted in the center 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.
- Enjoy!