Fluffy roasted sweet potato muffins packed with delicious flavors and plenty of chocolate chips. Great for breakfast, snacks or freezing for later!
How are you and how was your Thanksgiving weekend? We literally had the MOST amazing turkey with crispy golden brown skin. I think it’ll be our go-to for years to come.
Most importantly though I was able to settle in and relax. I got out of the city early last Wednesday and headed to my in-laws to begin pie baking and prepping for the big turkey. I actually made TWO pies: a healthier pumpkin pie based on this filling and a delicious cherry pie with a crumble topping.
Apparently I was really into baking this weekend because on Saturday I made a three layered white vanilla cake for Tony’s sister’s birthday.
To me, there’s nothing better than sleeping in and baking on the weekends. Now that we’re past thanksgiving, I’ve got an amazing healthy muffin recipe for you to try out: healthy roasted sweet potato muffins with chocolate chips & a hint of cinnamon.
I’ve got a video to show you how to make them:
The secret to making these sweet potato muffins incredibly delicious, moist and tender? Roasting your sweet potatoes beforehand. It’s especially perfect if you have leftover sweet potatoes from Thanksgiving.
I’ll be back to the regular scheduled recipes after this week (we’re doing gift guides every single day this week so be sure to stay tuned!).
I hope you have an amazing week — if you make any recipes from AK be sure to tag #ambitiouskitchen on Instagram and always leave a comment and rate the recipe! xo.
- Serves: 12
- Serving size: 1 muffin
- Calories: 191
- Fat: 7.1g
- Saturated fat: 3.0g
- Carbohydrates: 29.0g
- Sugar: 12.3g
- Fiber: 3.8g
- Protein: 4.0g
- Wet ingredients
- 1 ½ cups mashed sweet potato (from 2-3 large sweet potatoes)
- 2 eggs
- ¼ cup pure maple syrup
- 2 tablespoons avocado oil, olive oil or melted coconut oil (butter will also work!)
- 1 teaspoon vanilla extract
- ½ cup nonfat plain Greek yogurt
- 1/2 cup unsweetened vanilla almond milk (or lite coconut milk)
- Dry ingredients
- 1 ½ cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark chocolate chips
- For topping:
- 2 tablespoons dark chocolate chips
- To roast the sweet potatoes: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Poke holes in sweet potatoes with a fork and place sweet potatoes on baking sheet. Roast in the oven for 45 minutes to 1 hour or until fork tender, depending on the size of your potatoes. Allow to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato. Do not use more than that.
- Reduce heat in oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
- In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
- In a separate large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, greek yogurt and almond milk until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in ½ cup chocolate chips.
- Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 25-35 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top.
P.S. just in case you are wondering, we’re most definitely doing COOKIE WEEK on AK this year. If you have any suggestions, leave them in the comments below!
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