These delicious Chocolate Chip Sweet Potato Muffins are made with cooked sweet potato, oats, and gluten-free flour. They’re a healthy and substantial treat that can also be served for breakfast on-the-go.
- Nonstick cooking spray
- 1 cup mashed sweet potato*
- ¼ cup coconut oil, warmed
- 1 egg, beaten (for vegan, use a flax or chia egg)
- ½ cup maple syrup
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup gluten-free rolled oats
- 1 cup gluten-free flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1/4 cup walnuts
- ½ cup dairy-free dark chocolate chips
- Preheat your oven to 400F. Spray a 12-well muffin tin with nonstick cooking spray and set aside.
- In a medium bowl, combine the sweet potato, coconut oil, egg, maple syrup, milk, and vanilla, and stir to combine.
- In a large mixing bowl, combine the oats, flour, baking powder, baking soda, cinnamon, salt, walnuts, and chocolate chips. Stir to combine.
- Pour the wet ingredients into the dry ingredients, and stir to combine.
- Divide the batter between the muffin wells and bake for 30 minutes or until the tops of the muffins start to turn a golden brown. Let the muffins cool for 10 minutes before removing them from the muffin tin.
- Serve warm or at room temperature.
* To make the mashed sweet potato, bake 1 large sweet potato at 400F for 60 minutes. Let the potato cool and then peel it and transfer the flesh to a small bowl. Mash the flesh with a fork.
Store any leftover muffins in an air-tight container in the refrigerator for up to 5 days and in the freezer for up to 2 months.
To make this recipe nut-free, use oat milk instead of almond milk, use ghee instead of butter, and leave out the walnuts.
To make these muffins vegan, use a flax or chia egg instead of the regular egg.