Sweet Potato Muffins
These super moist and fluffy Sweet Potato Muffins are the perfect on-the-go breakfast to start your day off right and satisfy your sweet tooth! Made with a combination of wholesome sweet potato, warm spices, and gooey chocolate chips, this is a dairy-free recipe that is both healthy and delicious!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Granulated sugar
- 100 g Brown sugar
- 2 Eggs (room temperature)
- 150 g Oil (flavorless vegetable oil)
- 460 g Sweet potato puree (mashed sweet potato, at room temperature)
- 260 g All purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoon Pumpkin spice
- 320 g Chocolate chips
Instructions
- 1
Prepare your muffin tin by lining it 12 large muffin cases and preheat the oven to 175°C / 347°F (no fan).
- 2
In a large bowl, whip the eggs, oil, and 2 different kinds of sugar with an Electric hand mixer for a few minutes until fluffy. Then fold in the sweet potato puree.
- 3
Sift dry ingredients together (flour, baking soda, baking powder, salt, spices). Then fold them in by hand with a Rubber spatula. Do not use a mixer.
- 4
Fold in chocolate chips.
- 5
Pour the batter into the muffin cases, making sure it's evenly distributed.
- 6
Bake the muffins for 25 minutes or until a toothpick inserted into the center comes out clean.
- 7
Serve the muffins immediately or store them at room temperature for 2-3 days in an airtight container.