At a Glance:
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Get the Recipe:
Sweet Potato Muffins
These homemade sweet potato muffins are so soft and fluffy! The sweet potato gives them a moist texture and cozy flavor. These muffins are made entirely in a blender or food processor. They are great for kids and adults!
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Heavily spray a muffin pan with nonstick spray.
Add all ingredients except chocolate chips to a food process or blender.
Blend on high until smooth and creamy.
Fold in the chocolate chips.
Divide the batter into the muffin pan. Fill each cavity about ¾ of the way full. Dot with a few extra chocolate chips on top.
Bake for 15 to 17 minutes or until a toothpick inserted comes out clean.
Finally, remove the pan from the oven. Allow the sweet potato muffins to cool for 10 minutes in the pan. Then, carefully remove.
This recipe works well with pumpkin purée instead of mashed sweet potatoes as well.
Use gluten free 1 to 1 flour to keep this recipe gluten free. If you are not gluten free, feel free to use regular all purpose flour.
Both coconut sugar and brown sugar work well.
Fill each muffin cavity about ¾ of the way full.
Bake until a toothpick inserted comes out clean. Do not overbake. Mine are usually done right at 16 minutes.
Store muffins in an airtight container for up to 4 days.
Freeze for up to 2 months.
Calories: 225 kcal , Carbohydrates: 30 g , Protein: 3 g , Fat: 11 g , Saturated Fat: 9 g , Polyunsaturated Fat: 0.4 g , Monounsaturated Fat: 1 g , Trans Fat: 0.004 g , Cholesterol: 35 mg , Sodium: 143 mg , Potassium: 108 mg , Fiber: 1 g , Sugar: 10 g , Vitamin A: 1737 IU , Vitamin C: 0.3 mg , Calcium: 40 mg , Iron: 0.4 mg
Course: Breakfast, Snack
Cuisine: American