Sweet potato chocolate muffins

Method

1. Cook the sweet potato in boiling water for about 15 minutes until soft. Drain and set aside to cool slightly.
2. Meanwhile, put the cupcake cases into a tray (or use a silicon muffin tray) and preheat the oven to 170°C fan.
3. Put the sweet potato and banana into a food processor and blend until smooth.
4. Add the remaining ingredients and mix for a further 30 seconds. Scrape the sides and then mix for another minute until combined.
5. Divide the mixture between 8 cases and bake for 40 minutes. When they are done, test with a skewer or cake tester. The mixture may be slightly wet but not runny.
6. Turn onto a wire rack to cool thoroughly before eating.