Healthy Chocolate Chip Sweet Potato Muffins

Fluffy roasted sweet potato muffins packed with delicious flavors and plenty of chocolate chips. Great for breakfast, snacks or freezing for later.

Course Breakfast, Muffins, Nut Free, Snack

Keyword sweet potato muffins

Prep Time 45

Cook Time 30

Total Time 1 15

Servings muffins

Calories 171cal

Author Monique of AmbitiousKitchen.com

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
1/3 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.

Monique of AmbitiousKitchen.com