Step 1

Preheat oven to 350°F (177°C).

Step 2

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken for 10 minutes.

Step 3

Add muffin liners to your muffin pan or generously grease the inside of each cup with oil.

Step 4

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Set aside.

Step 5

In a large bowl, mix the sweet potatoes, sugar, coconut oil, vanilla extract, and flax eggs together.

Step 6

Slowly add the dry mixture to the wet mixture and stir until combined, don't over mix. Fold in chocolate chips.

Step 7

Using a spoon or a large scoop, divide the batter into the 12 muffin cups.

Step 8

Bake for 18 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.

Step 9

Let muffins cool in the muffin pan for a few minutes and then remove and place them on a cooling rack.