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.
* 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.
Keywords: healthy muffins, muffins made with sweet potato, gluten free muffins