If you don't already have cooked sweet potatoes on hand, boil or roast sweet potatoes. One large sweet potato should do the trick for this recipe!
In the meantime, prepare a muffin tin with cooking spray or grease with cooking oil or butter. You can also line the tin with liners but I find this recipe works well without liners! This recipe makes 11 muffins so be sure to add 1/4 cup water to the unused muffin cavity before putting it in the oven!
Preheat the oven to 425 and mash sweet potatoes when they are cooked through.
Combine all of the dry ingredients in a medium mixing bowl with a whisk until completely combined. Add in the chocolate chips.
In a large mixing bowl, combine the melted butter, sugar, maple syrup, milk, yogurt and apple sauce until mixture is smooth. Next add in the eggs, vanilla and mashed sweet potato. Mix until the mixture is smooth again.
Add the dry ingredients in with the wet mixture and gently combine using a silicone or rubber spatula until there are no more flour streaks. Do not over-mix!
Fill each muffin cavity almost to the top (pictured above!) You should be able to fill 11 of the 12 cavities in this manner!
Don't forget to fill the 12th muffin cavity with 1/4 cup of water if you haven't already so that the muffins bake evenly!
Place the muffins in the oven on the middle rack and bake for 7 minutes at 425. Then after that, turn the oven down to 350 and bake for an additional 5 minutes or until a toothpick comes out clean!
When they are done baking, remove the muffin tin and place it on a cooling rack to rest for ten minutes and then remove muffins to the rack to cool completely before eating!
Enjoy right away or store at room temperature in an air tight container for 3 days. You can also store these muffins in the fridge or you can freeze them for up to 3 months!