Preheat your oven to 375 degrees Fahrenheit.

Combine mashed sweet potato, mashed banana, eggs, maple syrup, almond milk, oil, and vanilla extract in a blender. Mix until combined.

In a separate bowl, combine flour, coconut sugar, baking powder, baking soda, cinnamon, and salt. Pour the wet mixture in and mix well but do not overmix. Fold in chocolate chips with a spatula.

Line your muffin tin with muffin liners and pour batter evenly into liners about three-fourths full.

Bake for 15 to 20 minutes, or until a toothpick comes out clean. Store in an airtight container for up to four days.