Chocolate Sweet Potato Muffins Recipes

HEALTHY CHOCOLATE CHIP SWEET POTATO MUFFINS

Steps:

• To roast the sweet potatoes: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Poke holes in sweet potatoes with a fork and place sweet potatoes on baking sheet. Roast in the oven for 45 minutes to 1 hour or until fork tender, depending on the size of your potatoes. Allow to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato. Do not use more than that.
• Reduce heat in oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
• In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
• In a separate large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, greek yogurt and almond milk until well combined, smooth and creamy.
• Add wet ingredients to dry ingredients and mix until just combined. Gently fold in ½ cup chocolate chips.
• Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 25-35 minutes or until toothpick comes out clean or with just a few crumbs attached.
• Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top.

CHOCOLATE SWEET POTATO MUFFINS

Steps:

• First, make the mashed sweet potato. You will need about 1 small to medium sized potato for ⅔ cup mashed potato. Peel and cube the sweet potato. Add the potato chunks to a small pot and fill with water, about 1 inch above the potatoes. Bring the pot to a boil on high heat, then reduce the temperature to maintain a simmer. Continue to simmer for about 10 minutes until the potato chunks are soft enough to easily pierce with a fork. Drain the potato chunks and let them cool. Once cooled, mash them, making sure there are no chunks left.
• Preheat the oven to 400F. Line 12 muffin tins with muffin liners.
• In a large mixing bowl, mix together the flour, cocoa powder, sugar, baking powder and baking soda.
• In a medium mixing bowl, whisk together the egg, vegetable oil and milk. Stir in the yogurt and mashed sweet potato.
• Add the wet ingredients to the dry ingredients in two parts, mixing only until just combined. Don't overmix the batter. Gently fold in the chocolate chips.
• Divide the muffin batter evenly between the muffin liners. Bake for 5 minutes at 400F. Decrease the oven temperature to 350F and continue to bake for another 20-25 minutes until a toothpick comes out mostly clean.