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Submitted by Kristin @ Tastefully GF on October 9, 2013 in Breads, Muffins
Prep Time Cook Time |
Servings 12 | Difficulty Easy |
1. Preheat oven to 350°F.
2. In a large bowl, whisk the two eggs with a fork until they are a bit frothy.
3. Stir in sweet potato puree, peanut butter, yogurt and maple syrup.
4. Add all of the remaining ingredients except the chocolate/cacao chips. Once all the dry ingredients are combined stir in the chips.
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. 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. Let muffins cool in the pan before serving.