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Chocolate Chip Sweet Potato Muffins Recipe

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4.4 from 9 reviews

Delicious and wholesome Chocolate Chip Sweet Potato Muffins that are naturally sweetened, gluten-free, and dairy-free. These moist muffins combine nutrient-rich sweet potatoes with plant-based ingredients and dairy-free chocolate chips, perfect for a healthy snack or breakfast treat.

  • Total Time: 40 minutes
  • Yield: 8 muffins

Ingredients

Dry Ingredients

  • 1 1/2 cup ground oats (gluten-free if needed)
  • 1/3 heaped cup granulated sweetener of choice
  • 1/2 cup ground almonds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/3 cup dairy-free chocolate chips (+ more for topping)

Wet Ingredients

  • 1 cup mashed sweet potato (about one medium sweet potato)
  • 2/3 cup plant-based milk (e.g., almond, soy, oat milk)
  • 1 tsp vanilla paste
  • 2 tsp vinegar (such as apple cider vinegar)

Instructions

  1. Prepare Sweet Potato: Peel and chop one medium sweet potato into chunks. Boil in water for about 10 minutes or until fork-tender. Drain and discard the water, then mash the sweet potato using a potato masher until smooth.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 360°F (180°C). Line a muffin tin with paper liners or grease each cup with coconut oil. A silicone muffin mold can also be used for easy removal.
  3. Mix Dry Ingredients: In a large bowl, whisk together the ground oats, granulated sweetener, ground almonds, baking powder, baking soda, salt, and chocolate chips. Alternatively, pulse dry ingredients in a food processor until combined.
  4. Add Wet Ingredients: Add the mashed sweet potato, plant-based milk, vanilla paste, and vinegar to the dry ingredients. Stir gently with a whisk or pulse briefly in the food processor to combine. Avoid overmixing to keep the muffins tender.
  5. Add Extra Chocolate Chips: Fold in additional chocolate chips with a spoon to distribute them evenly throughout the batter.
  6. Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle extra chocolate chips on top of each muffin for a decorative and tasty finish.
  7. Bake: Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The muffins can be slightly sticky or crumbly but should not be wet.
  8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Enjoy them warm or at room temperature as a nutritious snack or breakfast treat.

Notes

  • Use gluten-free oats if you need to keep this recipe gluten-free.
  • You can substitute granulated sweetener with sugar, coconut sugar, or any preferred natural sweetener.
  • Ground almonds help add moisture and texture; if allergic, consider substituting with additional oat flour or sunflower seed flour.
  • Plant-based milk options include almond, soy, oat, or coconut milk for a dairy-free version.
  • Using a kitchen scale can improve accuracy when measuring ingredients.
  • Don’t overmix the batter to ensure light and tender muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate to extend shelf life.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack, Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegan

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