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Sweet Potato Muffins

Kari Taillon
Moist, flavourful sweet potato muffins with added chocolate chips are the perfect breakfast or snack whether you are on the go, or relaxing with a cup of tea!
Prep Time 15 mins
Cook Time 12 mins
Course Breakfast, Dessert, Snack
Servings 11 muffins

Ingredients
  

  • 150 grams All-purpose flour 1 1/4 cup
  • 84.75 grams whole wheat flour 3/4 cup
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 tsp ground cinnamon
  • 105 grams mini chocolate chips semi-sweet, optional. just under 2/3 cup
  • 170.75 grams mashed sweet potato about 2/3 cup. slightly warm or room temperature
  • 2 large eggs room temperature
  • 1 tbsp milk room temperature
  • 56.75 grams vanilla greek yogurt 1/4 cup, room temperature
  • 56.5 grams unsalted butter 2 tbsp, melted
  • 60.88 grams unsweetened apple sauce just under 1/4 cup, room temperature
  • 2 tsp pure vanilla extract
  • 66 grams granulated white sugar 1/3 cup (I use organic sugar)
  • 104 grams maple syrup 1/3 cup, room temperature

Instructions
 

  • If you don't already have cooked sweet potatoes on hand, boil or roast sweet potatoes. One large sweet potato should do the trick for this recipe!
  • In the meantime, prepare a muffin tin with cooking spray or grease with cooking oil or butter. You can also line the tin with liners but I find this recipe works well without liners! This recipe makes 11 muffins so be sure to add 1/4 cup water to the unused muffin cavity before putting it in the oven!
  • Preheat the oven to 425 and mash sweet potatoes when they are cooked through.
  • Combine all of the dry ingredients in a medium mixing bowl with a whisk until completely combined. Add in the chocolate chips.
  • In a large mixing bowl, combine the melted butter, sugar, maple syrup, milk, yogurt and apple sauce until mixture is smooth. Next add in the eggs, vanilla and mashed sweet potato. Mix until the mixture is smooth again.
  • Add the dry ingredients in with the wet mixture and gently combine using a silicone or rubber spatula until there are no more flour streaks. Do not over-mix!
  • Fill each muffin cavity almost to the top (pictured above!) You should be able to fill 11 of the 12 cavities in this manner!
  • Don't forget to fill the 12th muffin cavity with 1/4 cup of water if you haven't already so that the muffins bake evenly!
  • Place the muffins in the oven on the middle rack and bake for 7 minutes at 425. Then after that, turn the oven down to 350 and bake for an additional 5 minutes or until a toothpick comes out clean!
  • When they are done baking, remove the muffin tin and place it on a cooling rack to rest for ten minutes and then remove muffins to the rack to cool completely before eating!
  • Enjoy right away or store at room temperature in an air tight container for 3 days. You can also store these muffins in the fridge or you can freeze them for up to 3 months!
Keyword chocolate chip sweet potato muffins, healthy muffins, sweet potato muffins