Chocolate Muffins

Ingredients:

- 3 large sweet potatoes

- 1/3 cup of gluten-free flour

- 1/4 teaspoon of cream of tartar

- 1/4 cup of chocolate chips or chopped chocolate

- 1 tablespoon of maple syrup

- 1/4 teaspoon of baking powder

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.

2. Pierce the sweet potatoes with a fork and microwave them until they're soft, about 6-8 minutes depending on their size. Let them cool, then scoop out the flesh into a mixing bowl and mash it until smooth.

3. In a separate bowl, whisk together the gluten-free flour, cream of tartar, and baking powder.

4. Add the dry ingredients to the mashed sweet potatoes and stir until well combined.

5. Fold in the chocolate chips or chopped chocolate and maple syrup until evenly distributed throughout the batter.

6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

9. Once cooled, enjoy your delicious sweet potato chocolate muffins with a granola topping if desired!

Feel free to adjust the sweetness or add any other spices or mix-ins to suit your taste preferences. Enjoy!

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