Lay the kamote pieces in a baking sheet lined with baking paper and sprinkle with brown sugar. Bake at 200 degrees Celsius for 10 – 15 minutes.
In a blender, combine grated carrots, kamote slices, eggs, vegetable oil, both sugars, and vanilla extract. Blend until smooth.
In a large bowl, sift together flour, baking powder, and cinnamon powder. Add malunggay leaves and mix together until well combined and everything is evenly distributed.
Gradually mix in the wet mixture until a sticky batter. Fold in chocolate chips.
Scoop out portioned batter into a muffin tin with liners. Bake in an oven pre-heated to 190 degrees Celsius for 30 – 40 minutes.
Servings 0