These double chocolate sweet potato muffins are a great way to use up leftover sweet potato. Gluten-free, moist, chocolatey, and easy to make!
Preheat oven to 350°F. Prepare a muffin tin with paper liners or parchment and set aside.
In a mixing bowl, whisk together dry ingredients, including Pamela's mix, gluten-free flour, cocoa powder, baking powder, baking soda and salt.
In a separate bowl, mix together wet ingredients, including milk, butter, coconut oil, eggs, vanilla, both sugars and mashed sweet potato.
Pour the wet ingredients into the middle of the dry ingredients. Mix with a spatula until just combined. Gently stir in chocolate chips.
Fill the prepared muffin tin until the cups are ¾ full and bake for 22-24 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
Cool for 5 minutes, then transfer to a cooling rack.
Store muffins at room temperature in an airtight container for 3-4 days, or carefully wrap and freeze up to 3 months.