Sweet Potato Muffins

These sweet potato muffins are a delicious and nutritious breakfast or snack option! They are made with simple ingredients and baked until golden brown and fluffy. These muffins are mixed in a blender and ready in less than 30 minutes! These healthy muffins are moist and flavorful, with a hint of sweetness from the sweet potatoes and spices. They are also a good source of vitamins A and C, potassium, and fiber!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 14 muffins

Calories: 244 kcal per serving

Ingredients

1 ¼ cups - mashed sweet potatoes
3 - eggs
1 tsp - vanilla extract
½ cup - melted coconut oil
1 ½ cups - gluten free flour
1 tsp - baking soda
½ tsp - baking powder
1 cup - coconut 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.

Nutrition