Boil your sweet potatoes for 25 minutes or until they’re easy to pierce with a fork. Run them under cold water, peel the skin off, and let them come to room temperature.
Start on your dry ingredients! Pour the oats, coconut flakes, and almonds in your food processor. I wanted large pieces in my muffins so I only pulsed the food processor for about five seconds. For a finer texture, pulse for 30 seconds or longer.
Add the cinnamon, cloves, ginger, nutmeg, salt, baking powder, and baking soda to the food processor and pulse for a few seconds to combine the mixture. Set aside.
In a separate bowl, mix together the eggs, brown sugar, coconut oil, and vanilla.
Mash the cooled sweet potatoes with a fork and stir them into the wet ingredients.
Slowly pour the sweet potato mixture into the food processor bowl, hand stirring as you go until the batter is completely combined.
Fold in the dark chocolate chips.
Line your muffin pan with paper or lightly grease it and pour in the batter.
Bake at 350 degrees for 22-25 minutes. Take them out of the oven when they pass the toothpick test!