Healthy Sweet Potato Muffins (with Chocolate Chips)
These easy sweet potato muffins with chocolate chips are so incredibly easy to make and are perfect for breakfast or a quick snack. They are made with simple ingredients and coconut flour to make them completely nut-free, gluten-free, dairy-free, and paleo!
Servings: 6 muffins
Calories: 203kcal
Ingredients
- 2/3 cup mashed sweet potatoes*
- 3 eggs
- 1/4 cup maple syrup
- 3 tbsp coconut oil or ghee, melted
- 1 tsp vanilla extract
- 1/3 cup coconut flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup dairy free chocolate chips
Instructions
- Preheat oven to 400 degrees F and line a 6-cup muffin tin with non-stick muffin liners.
- In a large mixing bowl, add mashed sweet potatoes, eggs, maple syrup, coconut oil, and vanilla extract. Stir together until smooth.
- Add coconut flour, cinnamon, baking soda, and sea salt. Whisk until the batter is smooth.
- Stir in chocolate chips. If you want chocolate chips on top of the muffins, only stir in 1/4 cup to the batter. Use the other 1/4 cup to sprinkle on top of the muffins before baking.
- Evenly divide the batter into the prepared muffin tin.
- Bake for 15-20 minute until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before enjoying.
- *For sweeter muffins add 2 tbsp of coconut sugar to the batter OR sprinkle each muffin with coconut sugar after you bake them.
Video
Notes
Expert Tips
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- If you don't have mashed sweet potatoes on hand, the quickest way to cook them is to boil them whole in water for about 20 minutes. Cool, peel, and mash with a fork to use in this sweet potato muffin recipe. You’ll probably only need one large sweet potato for this recipe, depending on the size.
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- Make sure to use non-stick muffin liners so they peel off easily without sticking. You can also generously grease the muffin pan with coconut oil if you don't have liners on hand.
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- I wouldn't recommend any substitution for coconut flour. Coconut flour works very differently and is much more absorbent than other grain-free flour.
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- These healthy nut-free muffins aren't too sweet, but if you prefer them sweeter, you can add 2 tbsp of coconut sugar to the batter or top the muffins with it after you pull them out of the oven.
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- If you want chocolate chips on top of the muffins, only mix half of the chips into the batter and use the other half to top the muffins before baking.
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- It might seem like you have too much batter, but it will rise just enough that you have 6 round muffins with a delightful fluffy texture. I've made this recipe several times and the batter has never overflowed out of the muffin cups.
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- To make mini muffins, grease your mini muffin pan, then scoop the batter into each muffin cup. Bake for 10-12 minutes at 400 degrees F.
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- While I did not test flax eggs in this recipe, it should work if you want to make vegan muffins. Swap the 3 large eggs for 3 flax eggs.
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- I don’t recommend using yams for this recipe, as they will yield a starchier, more potato-y flavor. Make sure to choose sweet potatoes.
Storage Tips
- You can store the leftovers in an airtight container in the fridge for up to a week. They are delicious cold, and even better toasted for a few minutes in the oven!
Nutrition
Serving: 1muffin - makes 6 | Calories: 203kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 211mg | Potassium: 80mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2215IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg