Spiced Sweet Potato Muffins

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.