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Gluten-Free Sweet Potato Chocolate Chip Muffins

Yield 12-14 muffins

Ingredients

WET INGREDIENTS

DRY INGREDIENTS

Instructions

  1. To roast the sweet potatoes: Preheat oven to 375 degrees F. Run your sweet potatoes quickly under water (skin on), and then wrap them in foil. Place each foil-wrapped sweet potato on a baking sheet. Roast in the oven for 45 minutes to 1 hour or until tender, depending on the size of your potatoes. Allow to cool for 10-20 minutes, then remove skin (it should peel off easily), and mash out exactly 1 ½ cups of the sweet potato. Do not use more than that.
  2. 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. The cooking spray is a must.
  3. In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
  4. In a separate large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, 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.
  5. Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 25 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. 

Notes

Recipe adapted via Ambitious Kitchen

Recipe by Glitter, Inc. at https://glitterinc.com/healthy-sweet-potato-chocolate-chip-muffins/