Vegan Sweet Potato Muffins

cooked, mashed and cooled orange sweet potato (do not use a white one, they are too dry)

superfine blanched almond flour (must be superfine or your muffins will be dense)

fine oat flour (I use Bob's Red Mill, see NOTES at bottom for grain-free)

baking powder

fine salt

room temperature canned lite coconut milk, shaken first

pure maple syrup

vanilla extract

(75-90g) mini semi-sweet dairy-free chocolate chips (the minis spread more throughout the batter)

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.

I use this scale.