Go Back
–+ servings
sweet potato muffins with chocolate chips on a wire wrack.
Print Recipe
5 from 6 votes

Chocolate Chip Sweet Potato Muffins

Healthier and fluffy muffins made with sweet potatoes and other pantry staple ingredients. Easy to make and so moist and tasty.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: African
Diet: Vegetarian
Servings: 12 -14 muffins
Author: Rena

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 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.
    wet ingredients for sweet potato muffins added into a bowl.
  • 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.
    flour and spices are added to a bowl.
  • Add the dry ingredients to the wet sweet potato ingredients. Using a spatula, mix well until they are incorporated.
    dry ingredients added over wet ingredients and being mixed in a bowl.
  • Fold in the 1/2 Cup Dark Chocolate Chips and mix again.
    chocolate chips added over sweet potato batter.
  • Using a scooper equally add the batter into the prepared muffin tin pan. Top with additional chocolate chips if needed.
    sweet potato muffin batter is added to a muffin pan.
  • Bake for 18-20 minutes or until a toothpick comes out clean.
    muffin batter in a muffin pan before baking.
  • Let it cool for 5-10 minutes before handling.
    baked sweet potato muffins in pan.

Video

Notes

  • You may use any flour of your choice. I've made them with oat flour and whole wheat flour. GF will also work.
  • To cook the sweet potato, you can either microwave it, bake it, or cook it on your stovetop with a medium pot and water.
  • Allow the muffins to cool for 5 minutes or so before eating.
  • Depending, you may be able to make 12-14 muffins.

Nutrition

Calories: 176kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 168mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2721IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg