Totally moist sweet potato choco chip muffins, but mini-batch style š š«
SLEEP is so important people! I spent one too many nights trying to solve the Free Britney conspiracy, yesterday my body had ENOUGH. Too many 5 hour nights instead of 7-8 in a row.
You know how my freezer(s) (yep, I got two) are full of everything on my feed… well not anymore š± From the first waking moment to the last FreeBritney video I craved and ate sweets. It was a force beyond.
So if you have uncontrollable sweet cravings and youāre not sleeping well, wellā¦ not exactly a head-scratcher is it. Set an alarm, create a routine, go to bed. This morning I woke up craving my usual avocado toast after 9 hours of sleep.
My kid loves purple things, so do you, I still got that ube flavoring, which I read similar to a combination of VANILLA AND THE NUTTINESS OF PISTACHIO and now I cannot NOT taste this! If you donāt have it though, just do sweet p, or pumpkin, or banana. All veg/fruit is good in my book.
Mini-batch Sweet Potato Muffins
Equipment
- Muffin pan, regular or jumbo sized.
Ingredients
- 2 tbsp sweet potato puree (30 g) sub pumpkin puree
- 3 tbsp (nut) milk (45 g) I used unsweetened almond milk
- 1/2 tbsp maple syrup (10 g)
- 1 tsp oil (5 g) add one more tsp for even richer texture
- (optional) dot of purple sweet potato (ube) flavoring
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/2 tsp baking powder
- 1 tbsp chocolate chips (15 g)
Instructions
- Preheat oven to 350F and grease two regular (or one jumbo) sized muffin cavities.
- Mix sweet potato, milk, sugar, oil.
- Whisk together flour, and baking powder, pinch of salt.
- Combine the two (donāt overmix, only fold).
- Fold in chocolate.
- Transfer to muffin pan and bake 20-25 minutes (30 min for a single jumbo muffin).
Notes
- Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.