Preheat oven to 425 degrees F. Poke several holes in sweet potatoes using a fork, and bake in a baking dish for 45 minutes – 1 hour until fork tender (this step may be done ahead of time).
Reduce oven temperature to 350 degrees F. Grease a muffin tin with spray oil.
Scoop out 1 1/2 cups of sweet potato flesh. Add to a bowl of a stand mixer (or mixing bowl if using a hand mixer), along with almond butter, maple syrup, almond milk, and vanilla extract. Mix on medium speed until well combined, then add eggs, one at a time.
Combine spelt flour, salt, baking powder, cinnamon, and turmeric in a separate mixing bowl. Add wet ingredients to dry, and mix together until just combined.
Fold in chocolate chips.
Pour batter evenly into 12 muffin spaces.
Bake for 20-25 minutes, until a toothpick comes out clean when inserted into the center of the muffins.
Let cool, then run a knife along the edges of the muffins to remove them.
These muffins can be stored in an airtight container for up to 5 days, or frozen and reheated.
Feel free to use peanut butter or other nut butter in this recipe, just be sure to use all natural, creamy nut butter.