Sweet Potato Muffins
User Reviews
5
Sweet Potato Muffins
Description
This muffin recipe starts by combining mashed sweet potatoes with eggs, vanilla extract, and melted coconut oil until creamy. The dry ingredients—flour, baking soda, baking powder, cinnamon, and sugar—are added and blended to form batter, which is then softened with the addition of dark chocolate chips. The muffins bake until a toothpick comes out clean, resulting in tender crumb with pockets of melted chocolate.
Sweet Potato Muffins have a mildly sweet taste with warm cinnamon and the richness from the coconut oil. The chocolate chips provide texture and bursts of flavor. They are an option for gluten-free baking when using a 1-to-1 gluten-free flour substitute. Baked in a muffin tin and cooled slightly before removal, these muffins store well in an airtight container and can be frozen up to two months.
The recipe allows for substituting pumpkin purée for sweet potatoes and using different sugars without altering texture significantly. Care should be taken not to overbake to maintain moistness.
Ingredients
- 1 ¼ cups sweet potato mashed
- 3 egg
- 1 tsp vanilla extract
- ½ cup coconut oil melted
- 1 ½ cups all-purpose flour see note, gluten free 1 to 1
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup coconut sugar or brown sugar
- 1 tsp cinnamon
- ½ cup dark chocolate chips
Instructions
- First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Heavily spray a muffin pan with nonstick spray.
- Add all ingredients except chocolate chips to a food process or blender.
- Blend on high until smooth and creamy.
- Fold in the chocolate chips.
- Divide the batter into the muffin pan. Fill each cavity about ¾ of the way full. Dot with a few extra chocolate chips on top.
- Bake for 15 to 17 minutes or until a toothpick inserted comes out clean.
- Finally, remove the pan from the oven. Allow the sweet potato muffins to cool for 10 minutes in the pan. Then, carefully remove.
Notes
- This recipe works well replacing mashed sweet potatoes with pumpkin purée for a similar texture.
- Use gluten-free 1-to-1 flour to keep the muffins gluten free, or regular all-purpose flour if preferred.
- Both coconut sugar and brown sugar are suitable sweeteners.
- Fill muffin cavities about three-quarters full and bake until a toothpick comes out clean, typically around 16 minutes.
- Store muffins in an airtight container for up to 4 days or freeze up to 2 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 35mg | 12% |
| Sodium | 143mg | 6% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1737IU | 35% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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