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!
Ingredients
- 1 ¼ cups mashed sweet potatoes
- 3 eggs
- 1 tsp vanilla extract
- ½ cup melted coconut oil
- 1 ½ cups gluten free 1 to 1 flour, see note
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup coconut sugar, or brown sugar
- 1 tsp cinnamon
- ½ cup dark chocolate chips
Instructions
- 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.
Notes
- 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: 225kcal, Carbohydrates: 30g, Protein: 3g, Fat: 11g, Saturated Fat: 9g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 35mg, Sodium: 143mg, Potassium: 108mg, Fiber: 1g, Sugar: 10g, Vitamin A: 1737IU, Vitamin C: 0.3mg, Calcium: 40mg, Iron: 0.4mg