Sweet Potato Muffins
These Sweet Potato Muffins are a breakfast you can feel good about serving on a regular basis! Naturally sweetened, packed with fresh sweet potatoes, cinnamon, and a bit of dark chocolate, your whole family will love this recipe! Make it with einkorn flour or any all-purpose wheat.
Servings 12 muffins
Calories 182kcal
Cost $10
Ingredients
- 1 cup cooked sweet potato peeled
- 1 1/2 cups einkorn flour (200g) or any wheat
- 1/3 cup melted butter
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 pinch salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips + more to sprinkle on top
Instructions
- Pre-heat the oven to 425°F and wash the sweet potatoes. Prick each sweet potato 10-20 times with a fork and place them on a baking tray. Bake for 1 hour, or until completely soft.
- Allow the potatoes to cool completely, or bake them up to 3 days before making this recipe.
- Combine all ingredients, except the chocolate chips, in the bowl of an electric mixer. This can be mixed by hand, but it won’t be as smooth. Beat on high for 90 seconds, or until the batter is light and fluffy, and all the sweet potatoes are well incorporated.
- Pre-heat the oven to 350°F and line a 12-cavity muffin tin with paper liners. Divide the batter evenly among the liners. I like to use this 2oz portion scoop to make it really simple!
- Top – This is optional, but recommended! Sprinkle a few (5-8) chocolate chips on top of each muffin before baking.
- Place the tray in the center of the oven rack and bake for 20 minutes. Check with a toothpick to make sure they are fully baked before removing from the oven.
- Allow to cool for 5 minutes before removing the muffins from the pan and cooling on a wire rack. Cool fully before storing.
- Freeze (optional) – If you want to make these in bulk to freeze, place muffins in a single layer in a Ziplock bag and freeze flat before stacking.
Notes
Ingredients
Simple ingredients that turn into the softest muffins you’ve ever had! Here’s a look at everything you’ll need to make them, along with some substitutions you can make, if needed.- Sweet Potato – Cooked whole sweet potatoes, peeled after baking and cooling, are called for in this recipe. Don’t use canned sweet potatoes for this, as they have a different texture and they also include sugar in most cases.
- Flour – We use all-purpose einkorn flour, but you can use any all-purpose flour you’d like.
- Butter – Salted or unsalted butter will work just fine. Use what you have on hand! We use salted, because that’s what we keep stocked.
- Maple Syrup – Any liquid or granulated sweetener can be used.
- Eggs – Whole eggs are called for, but you can also use 1/2 cup of Greek yogurt (total) in place of the eggs, if needed.
- Vanilla – A lovely flavor when paired with the cinnamon, don’t skip this! We like to use our homemade vanilla extract, but use what you have!
- Baking Soda – Helps create a nice, fluffy texture to these muffins.
- Salt – A flavor enhancer, we use pink sea salt, but use whatever salt you have, as long as it’s not table salt (which has a different flavor!).
- Cinnamon – Siagon cinnamon is my favorite powdered cinnamon, but you can use any cinnamon powder you have.
- Chocolate Chips – Semi-sweet, milk, or dark chocolate chips will work just fine, but we prefer the flavor balance of the dark chocolate and cinnamon!
Nutrition
Serving: 1muffins | Calories: 182kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 160mg | Potassium: 129mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1771IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 1mg