sweet potato muffins

Fluffy roasted sweet potato muffins packed with delicious flavors and plenty of chocolate chips. Great for breakfast, snacks or freezing for later.

Healthy Chocolate Chip Sweet Potato Muffins

Wet ingredients

mashed sweet potato (from 2-3 large sweet potatoes)

eggs

maple syrup

avocado oil, olive oil

vanilla extract

Greek yogurt

vanilla almond milk (or lite coconut milk)

Dry ingredients

cinnamon

baking soda

salt

chocolate chips

For topping:

To roast the sweet potatoes: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Poke holes in sweet potatoes with a fork and place sweet potatoes on baking sheet. Roast in the oven for 45 minutes to 1 hour or until fork tender, depending on the size of your potatoes. Allow to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato. Do not use more than that.

Reduce heat in oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.

In a medium bowl, whisk together flour, cinnamon, baking soda and salt.

In a separate large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, greek yogurt and almond milk until well combined, smooth and creamy.&nbsp;

Add wet ingredients to dry ingredients and mix until just combined. Gently fold in ½ cup chocolate chips.

Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 25-35 minutes or until toothpick comes out clean or with just a few crumbs attached.&nbsp;

Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top.

Incredibly fluffy, wholesome sweet potato muffins that are naturally sweetened, gluten-free, and swirled with roasted almond butter. The perfect sweet treat made with good-for-you, whole-food ingredients.

Fluffy Almond Butter Sweet Potato Muffins (GF)

sweet potato purée ((~1 large sweet potato,

almond butter

almond milk or cashew milk

½ tsp baking powder

tsp pumpkin pie spice

gluten-free flour blend

almond flour

oat flour ((ground

To make sweet potato purée, halve sweet potato and brush the cut-sides with oil (optional). Place on parchment-lined baking sheet and bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Let cool  for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.

Adjust oven temperature to 350 degrees F (176 C) and line a standard muffin tin with paper liners.

Add sweet potato purée, maple syrup, almond butter, and egg to a large mixing bowl and whisk to combine. Then add almond milk and whisk again.

Add baking powder and pumpkin pie spice and whisk once more. Then add gluten-free flour, almond flour, and oat flour and stir to combine. The batter should be slightly thick and scoopable, not easily pourable (see photo). If too thin, add more almond flour or GF flour. If too thick, thin with a small amount of dairy-free milk.

Scoop batter into muffin tins (I like doing this using an ice cream scoop) until filled almost to the top (as the recipe is written, there should be 12 muffins). Then drop about 1/2 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.

Bake for 26-30 minutes or until golden brown and a toothpick in the center comes out clean (a few small crumbs are okay, just as long as it’s not gooey). Remove from oven and let rest in tins for 10 minutes. Then transfer to a cooling rack to let cool completely.

Cool completely (the wrapper comes off easiest that way). Store in an air-tight container at room temperature up to 3-4 days or in the freezer up to 1 month.

https://www.youtube.com/watch?v=QiAypoggYto

Incredibly fluffy, wholesome sweet potato muffins that are naturally sweetened, gluten-free, and swirled with roasted almond butter. The perfect sweet treat made with good-for-you, whole-food ingredients.

Full Recipe: https://minimalistbaker.com/fluffy-almond-butter-sweet-potato-muffins-gf/
 
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Fluffy Almond Butter Sweet Potato Muffins (GF) | Minimalist Baker Recipes

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It's ideal as a cozy side dish, breakfast or snack.

Sweet Potato Muffins

mashed sweet potato (1 medium sweet potato)

all purpose flour

baking powder

milk (or non-dairy milk)

brown sugar

neutral oil (or substitute melted butter)

applesauce

sugar,

Cook the sweet potato

Make a or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes)*. Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. While the potato cooks, preheat and prep the batter.

Preheat

Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.

Meanwhile, mix the batter

In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly (there will be a good amount of batter, which makes for tall muffins). Sprinkle the tops with granulated sugar.

Bake

Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.

great idea, already love sweet potatoes, have never seen them in a muffin before, very creative, thank you!

Wonderful recipe!   I used the extra cinnamon and used a banana in place of apple sauce and they taste delicious!  Thank you for sharing the recipe - tonight was the first time I made these, but it certainly won't be the last!  Cheers, Sam :  )

Lovely recipe! I made 12 muffins and second batch 24 mini muffins--plus a bonus four full size! Used turbinado sugar instead of white on top.

They did spill over the top of my cups when they rose, though, so they didn't look QUITE as lovely as your pictures.

These are delicious!  Used a banana instead of applesauce - can’t wait to make these again!

Try these vegan Sweet Potato Muffins made with easy ingredients in 30 minutes. They are kid-friendly and nutritious - great for breakfast or school lunchbox

Non-stick cooking spray (as needed)

all-purpose flour

sugar

sweet potatoes

almond milk

Preheat the oven to 350°F. Line a 12-count muffin pan with parchment paper cups, then spray with non-stick cooking spray (for best results).

In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Set aside.

In a large bowl, whisk together the mashed sweet potatoes, almond milk, and vanilla extract until smooth.

Add the dry ingredients to the sweet potato mixture. Stir with a wooden spoon until combined.

Scoop the batter into the prepared muffin pan, filling each muffin cavity about ¾ full.

Bake for 25-30 minutes or until a toothpick comes out clean. Allow them to cool completely before enjoying.

https://content.jwplatform.com/videos/kxW7E8RH.mp4

Healthier and fluffy muffins made with sweet potatoes and other pantry staple ingredients. Easy to make and so moist and tasty.

Chocolate Chip Sweet Potato Muffins

sweet potato (cooked, about 1 cup mashed)

Cup Unsweetened Applesauce

almond milk (or 2 % milk)

coconut oil

Cups All Purpose Flour (or oat flour)

Cinnamon

nutmeg

Vanilla Extract

Baking Powder

Baking Soda

Cup Dark Chocolate Chips (Plus 2 tablespoons for topping)

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.

These are the best sweet potato muffins I’ve ever had. I made them for my 17 month old granddaughter. She loved them as well as my 6 year old grandson and my husband. My granddaughter cannot have dairy so I replaced the milk with soy milk and used the oat flour to make them gluten free. I will definitely be making more of these!

Hi,

I tried this and it tasted really good, thank you! What can I substitute for the eggs to make it vegetarian?

Made these with some leftover sweet potatoes from dinner earlier in the week. They are sooo easy to make. Super moist and just sweet enough but also great flavor from the sweet potato, yummm! I made mini muffins using parchment liners and came out with 40 mini muffins! My hubs, who loves sweets the most, thought they were delish too! Thanks for the healthy sweet treats recipe!!

I love everything about these muffins. I almost like them better than the butter and sugar versions. My family liked them too and you can't taste the sweet potato at all. I've saved the recipe and will use it often.

Sweet Potato Blueberry Protein Muffins made in the blender with oats, sweet potato, yogurt, protein powder, and blueberries! 130 calories, 7 grams of protein, and 3 grams of fat per muffin!

Sweet Potato Blueberry Protein Muffins

old fashioned rolled oats

yogurt

scoops, packed vanilla protein powder ((1/2 cup, packed/64 grams))

blueberries (205 grams)

Preheat oven to 350 degrees Fahrenheit.

Add the oats to your blender and process until a flour forms (about 30 seconds).

Add the sweet potato, yogurt, eggs, protein powder, cinnamon, baking powder, baking soda, and salt and blend again until well combined and smooth. The batter will be very thick. Carefully stir in the blueberries. Or you can transfer the mixture to a bowl and stir in the blueberries that way.

Distribute into 12 silicone muffin liners (or regular muffin liners that are greased). Top with some rolled oats if desired.

Bake for 25-30 minutes or until a toothpick comes out clean. Remove and let cool for 5 minutes. Enjoy!

These came out very good. I use sweet potatoes a lot for baking. I did use chia eggs in place of large eggs. This adds more protein and fiber. As far as using the blender, I will not do this next time as the batter was challenging to scrape out of the blender then into another bowl to fold in the blueberries. I will use my stand mixer next time and only dirty one bowl. IMO, the recipe ingredient list would be nice to note next to the 1 1/2 cup of berries "divided". Or, at least within the instructions state 1 cup of berries to fold in then at the last before baking top with remaining berries. I caught this so it was not an issue for me. Just a thought. Thank you for sharing.

I enjoyed the muffins, as did my husband. I love that we can both eat them without having to worry about “is it healthy enough?”. It had a bit too much blueberry for me, however . I think I would cut it to 1/2 for my personal preference, next time I make this recipe… and I WILL be making it again.

This recipe turned out wonderful and the muffins taste so good!
It’s the first time that I really enjoyed eating a paleo style recipe. 
I have recommended them to my social media community without hesitation.

I wasn't sure how these would turn out but I love experimenting with baking &amp; I had some already cooked sweet potato so I thought, why not! I was not disappointed!! I love that they are sweetened only with the sweet potato + vanilla protein powder. I kept the skin on with the sweet potato &amp; I used frozen blueberries. Oh, and I subbed fat free cottage cheese instead of the yogurt 'cause I had 1 more cup I wanted to use up! My husband would've wanted it a bit sweeter, but it was easy for him to just put some honey on top. I love that we can adjust to our personal taste buds. Great hit, Kelly! I will definitely make these again. :)

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