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Chocolate Chip Sweet Potato Muffins (Gluten-Free)


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten-free, dairy-free

Description

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.


Ingredients

  • 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

Instructions

  1. Preheat your oven to 400F. Spray a 12-well muffin tin with nonstick cooking spray and set aside. 
  2. In a medium bowl, combine the sweet potato, coconut oil, egg, maple syrup, milk, and vanilla, and stir to combine.
  3. In a large mixing bowl, combine the oats, flour, baking powder, baking soda, cinnamon, salt, walnuts, and chocolate chips. Stir to combine.
  4. Pour the wet ingredients into the dry ingredients, and stir to combine. 
  5. 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.
  6. Serve warm or at room temperature.

Notes

* 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.

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