Preheat oven to 305 F and line a muffin tin with 8 parchment baking cups.

In a food processor, combine minced sweet potato, eggs, and coconut oil until smooth, about 2 minutes. Add in maple syrup, molasses, and coconut milk and blend for another minute to combine.

In a large bowl, whisk together all dry ingredients (except for chocolate chips) until well combined. 

Make a well in the dry ingredients and pour the web ingredients in the middle. Stir to combine. Batter will be thick as the coconut flour absorbs, but try to not over-beat. Fold in the chocolate chips and let the batter stand for 5 minutes. 

Scoop the batter into the prepared muffins tins. Bake for 20-25 minutes, or until a knife comes out clean. Cool on a wire rack and enjoy!