Either steam, bake or microwave the sweet potatoes until fork tender. Check the notes for detailed instructions*
Let cool and then pop into the food processor with the non-dairy milk and vanilla. Process until smooth.
Preheat oven to 350F/175C. Prep muffin tin if needed.
Toss in remaining ingredients and pulse 5-6 times until well combined. Using a spatula, mix the last remaining bits of flour that need to be stirred in and then taste test. **You can also move all of the ingredients over to a separate bowl and stir until well mixed. This will depend on how big your food processor is, if the blade is removable, and your preference!
Taste adjust as you see fit.
Pour directly into the muffin tin. If you would like to add in some chocolate chips on the top, add just about 4-5 and then push them in slightly with a spoon or with the tip of your finger.
Bake for 25-30 minutes until a toothpick or sharp knife comes out clean. Let cool and serve!
*The first thing that you will need to do is to cook the sweet potato until tender. You can do this three different ways: Baking, steaming, or microwaving!Baking: 200C/400F. If baking, feel free to bake whole with the skin or peel and diced. For the whole potato, simply place on a baking sheet, poke a few holes in them, and bake for approximately 40 minutes until fork tender. For the diced potato, simply line up on a baking sheet and bake for about 20 minutes until fork tender.Steaming:Feel free to steam whole or sliced. If steaming whole, you will need about 25-30 minutes. If steaming diced, you will need about 15 minutes.Microwaving:Keep the sweet potato whole and do not dice up. Wash your sweet potatoes thoroughly and poke holes in them. Microwave them for five minutes on high heat and let them sit for a minute or two. Poke them gently with a fork and, if they’re not cooked through, cook them on high for one minute at a time until soft.**If using whole cooked sweet potato, you will use about 1 1/4 cup of PACKED mashed sweet potato***Tip: if you happen to use too much sweet potato, you will notice that the inside of the muffins become a bit "mushy". It's cool. Just pop these in the fridge overnight and they will be perfectly fine in the morning.