Chocolate Chip Sweet Potato Muffins
User Reviews
5
Chocolate Chip Sweet Potato Muffins
Description
Chocolate Chip Sweet Potato Muffins mix cooked mashed sweet potato with eggs, applesauce, maple syrup, almond milk, and coconut oil for a smooth batter. The dry ingredients include all-purpose flour, cinnamon, nutmeg, baking powder, and baking soda to create a light lift and warm flavor. Dark chocolate chips folded into the batter add pockets of sweetness. Baking at 350°F until a toothpick comes out clean yields moist muffins with soft texture and faintly spiced notes.
The sweetness from the maple syrup and the richness of the sweet potato work together to create a comforting flavor. The addition of spices like cinnamon and nutmeg enhances the warmth of the muffins without overpowering. The muffins hold together well and have a slightly dense but tender crumb.
Serve these muffins as a nourishing snack, a simple breakfast item, or alongside tea or coffee. Because they include several moist ingredients like applesauce and sweet potato, they remain moist for a day or two at room temperature when stored properly.
You can substitute oat or whole wheat flour as noted, and the recipe accommodates different sweet potato cooking methods such as baking, microwaving, or stovetop steaming. Cooling before eating helps the muffins set properly and improves texture.
Ingredients
- 1 medium sweet potato cooked, about 1 cup mashed
- 2 large egg
- 1/2 Cup applesauce unsweetened
- 1/3 Cup maple syrup or honey
- 1/3 Cup almond milk or 2 % milk
- 2 tablespoons coconut oil
- 1 1/2 Cups all-purpose flour or oat flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 Cup dark chocolate chips Plus 2 tablespoons for topping
Instructions
- Preheat oven to 350 F and line a muffin pan with paper cups sprayed with pam spray.
- In a medium bowl add the mashed 1 medium sweet potato, 2 large eggs, 1/2 Cup Unsweetened Applesauce, 1 teaspoon Vanilla Extract, 1/3 Cup maple syrup or honey, 1/3 Cup almond milk, and 2 tablespoons coconut oil. Whisk until they are fully incorporated.
- In a separate bowl add the dry ingredients: 1 1/2 Cups All Purpose Flour, 1 teaspoon Cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon Baking Powder, and 1 teaspoon Baking Soda. Mix to combine.
- Add the dry ingredients to the wet sweet potato ingredients. Using a spatula, mix well until they are incorporated.
- Fold in the 1/2 Cup Dark Chocolate Chips and mix again.
- Using a scooper equally add the batter into the prepared muffin tin pan. Top with additional chocolate chips if needed.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let it cool for 5-10 minutes before handling.
Notes
- You may use different flours including oat or whole wheat for variations.
- The sweet potato can be cooked by baking, microwaving, or steaming on the stovetop.
- Allow muffins to cool for about 5 minutes before eating to improve texture.
- The recipe typically yields between 12 to 14 muffins depending on scoop size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-14 muffins
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 167mg | 7% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2721IU | 54% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
