Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a large mixing bowl, combine the mashed sweet potato and mashed avocado until smooth.

Add the honey (or maple syrup), eggs, and vanilla extract to the bowl, mixing until well combined.

In a separate bowl, whisk together the cocoa powder, baking soda, baking powder, salt, and almond flour.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

If using, fold in the dark chocolate chips.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.