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5 from 9 votes

Mini-batch Sweet Potato Muffins

Mini-batch recipe for 2 delicious moist naturally sweet sweet potato muffins.
Prep Time5 minutes
Cook Time25 minutes
Course: Appetizer, Breakfast, Dessert, Snack
Keyword: chocolate, chocolate chip, easy recipes, gluten-free, low sugar, muffins, plant-based, single-serving, small-batch, sweet potato, vegan
Servings: 2 muffins
Calories: 143kcal

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 (don’t 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.

Nutrition

Calories: 143kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2859IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg