Description
Deliciously moist sweet potato muffins balanced with dark chocolate chips, perfect for a cozy afternoon snack.
Ingredients
Scale
- 1 ½ Cup Roasted Sweet Potato (Mashed)
- 2 Eggs
- ½ Cup Unsweetened Applesauce
- ¼ Cup Pure Maple Syrup
- ½ Cup Milk
- 2 Tbsp Avocado Oil
- 1 Tsp Vanilla Extract
- 1 ½ Cup All-Purpose Flour (Plus 2 Tbsp)
- 2 Tsp Ground Cinnamon
- 1 Tsp Baking Soda
- ½ Tsp Salt (Plus extra for topping)
- ½ Cup Dark Chocolate Chips (Plus 2 Tbsp for topping)
Instructions
- Preheat the oven to 375°F. Poke holes in about 4 medium-sized sweet potatoes with a fork, place them on a baking sheet, and roast for 45 mins until tender.
- Let the sweet potatoes cool for 10 mins, then peel off the skin and mash 1 ½ cups of sweet potato until smooth.
- Lower the oven temperature to 350°F and line a 12-cup muffin tin with liners.
- In a large bowl, combine the mashed sweet potato, 2 eggs, ¼ cup maple syrup, 2 tbsp avocado oil, 1 tsp vanilla extract, ½ cup applesauce, and ½ cup milk. Stir until well combined.
- Gradually add in 1 ½ cups flour, 2 tsp cinnamon, 1 tsp baking soda, and ½ tsp salt. Mix until just combined.
- Gently fold in the dark chocolate chips.
- Divide the batter evenly into muffin liners, filling each about ⅔ full and sprinkling extra chocolate chips on top.
- Bake for 20-25 mins or until a toothpick comes out clean. Allow cooling for 5 mins before transferring to a wire rack.
Notes
For longer storage, keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg
Keywords: muffins, sweet potato, chocolate chips, vegetarian, baking
