Gluten-Free Sweet Potato Chocolate Chip Muffins

1½ cups almond flour
½ cup coconut flour
1 tsp. baking powder
1 Tbsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
3 large eggs
¾ cup coconut sugar
1 cup coconut milk
¼ cup coconut oil, melted
1½ cups pureed sweet potato (or 1 14 fl oz can)
1 cup g/f dark chocolate chips  

Cream the eggs, coconut sugar, coconut milk, coconut oil and sweet potato together. Beat in the flours, baking powder and spices.  Fold in the chocolate chips and spoon into 12 muffin cups.  Bake at 350°F for 45 minutes, or until centre of muffin is cooked through.