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Chocolate Chip Sweet Potato Muffins Recipe

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3.8 from 3 reviews

  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Chocolate Chip Sweet Potato Muffins are a delightful twist on traditional muffins, combining the natural sweetness and moisture of mashed sweet potatoes with rich dark chocolate chips. Perfect for a wholesome breakfast or a tasty snack, these muffins are made with simple ingredients like almond milk, coconut oil, and a touch of cinnamon, offering a comforting and lightly sweetened treat without refined sugars.

Ingredients

Wet Ingredients

  • 1 medium sweet potato (cooked, about 1 cup mashed)
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/3 cup maple syrup or honey
  • 1/3 cup almond milk (or 2% milk)
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla paste

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or oat flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Add-ins

  • 1/2 cup dark chocolate chips
  • 2 tablespoons dark chocolate chips (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper cups, spraying them lightly with pam spray to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl, combine the mashed sweet potato, eggs, unsweetened applesauce, vanilla paste, maple syrup or honey, almond milk, and coconut oil. Whisk everything together until the mixture is smooth and fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, cinnamon, baking powder, and baking soda until evenly blended.
  4. Combine Wet and Dry: Pour the dry ingredients into the wet sweet potato mixture. Using a spatula, fold gently and mix well until all ingredients are combined into a consistent batter.
  5. Add Chocolate Chips: Fold in 1/2 cup of the dark chocolate chips evenly throughout the batter.
  6. Fill Muffin Cups: Using a scooper, evenly distribute the batter into the prepared muffin tin. Sprinkle the remaining 2 tablespoons of dark chocolate chips on top of each muffin for a delicious topping.
  7. Bake Muffins: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
  8. Cool: Remove the muffin pan from the oven and allow the muffins to cool for 5-10 minutes before handling or serving.

Notes

  • You can substitute all-purpose flour with oat flour for a gluten-free version, but note the texture may be slightly different.
  • Use almond milk or 2% milk according to your preference; dairy milk will add a bit more richness.
  • Maple syrup and honey are interchangeable sweeteners; choose based on taste and dietary preference.
  • Be careful not to overmix the batter to keep the muffins light and fluffy.
  • Sweet potatoes can be cooked by boiling or baking beforehand; ensure they are fully mashed for best results.
  • Storing muffins in an airtight container will keep them fresh for up to 3 days at room temperature or up to a week refrigerated.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/chocolate-chip-sweet-potato-muffins-recipe/