Double Chocolate Sweet Potato Muffins
Healthy whole-grain (or gluten-free) Double Chocolate Sweet Potato Muffins that will nip any chocolate craving in the bud!
Servings: 12 muffins
Calories: 134kcal
Ingredients
- 1 egg
- 1 cup mashed sweet potato (about 240 g)
- 1/4 cup greek yogurt (I use 2% but other kinds will do) (60 g)
- 1/2 cup unsweetened almond milk (or other milk) (120 g)
- 1 tsp vanilla extract
- 1/2 cup coconut (or any other granulated) sugar (96 g)
- 1/2 cup cocoa/cacao powder (48 g)
- 1 1/4 cup whole wheat, all purpose, or gf all purpose flour (150 g)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1-2 tbsp oil (optional, will make the muffins extra moist)
- 1/4 cup semisweet chocolate chips (60 g)
Instructions
- Preheat oven to 350F and grease a silicone muffin pan (if using a regular muffin pan, grease thoroughly).
- In a large bowl your egg and add potato, yogurt, sugar, vanilla, milk, (optional) oil and mix until smooth.
- In a separate bowl whisk together flour, salt, baking soda, baking powder, cocoa powder (sift it in if it's clumpy).
- Pour dry into wet and fold until just combined (do not overmix). Fold in chocolate chips.
- Pour into muffin pan and bake 20-30 minutes until a thin knife inserted comes out mostly clean.
- Let muffins cool then remove from the muffin pan and cool completely on a wire rack.
Notes
I like to keep my muffins refrigerated for maximum freshness but you can also keep in a sealed container in room temperature. It helps to put a paper towel on top of them to absorb any heat if they're still cooling.
You can freeze muffins for a couple of months and thaw in room temperature or in the microwave.
Nutrition
Calories: 134kcal