Healthy Sweet Potato & Chocolate Chip Muffins (Edit recipe)

This is an easy and yummy paleo chocolate chip sweet potato muffin recipe made with coconut flour and mashed sweet potatoes. The moisture and the natural sweetness of the sweet potatoes provide such a wonderful texture and flavor to these healthy nut free muffins. They are incredibly easy to make and perfect for breakfast or a quick snack.

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	16 g
Carbohydrates:	33 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	172 mg
Fiber:	6 g
Sugars:	23 g
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 6

Ingredients

2/3 cup Sweet Potato, mashed (see notes)
3 whole Eggs
1/4 cup Pure Maple Syrup
3 Tbsp Coconut Oil, melted (or ghee)
1 tsp Pure Vanilla Extract
1/3 cup Coconut Flour
2 tsp Ground Cinnamon
1/2 tsp Baking Soda
1/8 tsp Sea Salt
1/2 cup Semi-Sweet Chocolate Chips, (dairy free)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

Notes

If you don’t have mashed sweet potatoes on hand, the quickest way to cook them them is to boil in water for about 20 minutes whole. Cool, peel, and mash with fork to use in this recipe. // I wouldn’t recommend any substitution for coconut flour. Coconut flour works very differently and is much more absorbent than other grain free flours. // 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!