Sweet Potato Chocolate Chip Muffins
I’m working on a few projects these days, one of which involves sweet potatoes.
Lots and lots of sweet potatoes.
If you’re looking for a gluten-free, dairy-free, all natural paleo muffin recipe (one that doesn’t taste like almond flour for once), try this recipe.
I have a feeling you’ll like it.
I’m all about sweet potatoes for many reasons. Here are some terrific benefits to this superfood:
They contain Vitamin D, C & B6 in very beautiful quanitites
Sweet potatoes help with white blood cell production
Improve immunity in your body
Contains a big dose of beta-carotene, which is great for protecting your skin and helping with cancer and vision loss prevention
Good source of magnesium, which promotes a healthy blood, bone and nerve function
So since I love these babies so much, I eat a lot of them. And it’s good to mix things up, ya know?
So here’s my latest and greatest creation. They’re so warm and moist, and I was pleasantly surprised at how well all of the flavors complimented each other.
Love healthy #muffins? Check out these #paleo sweet potato chocolate muffins. #glutenfree
Sweet Potato Chocolate Chip Muffins
Yields: 24 muffins
Ingredients:
1 banana, mashed
430 g (or two medium) sweet potato, baked/boiled and mashed (measure raw amount)
3 eggs
1/3 cup coconut oil, melted
3 T maple syrup (more if you like your muffins sweeter)
1/3 cup ground flax meal
2 tsp vanilla
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
½ cup chocolate chips (I use Enjoy Life Dairy, Gluten and Soy Free)
Directions:
1. Set oven to 350 degrees.
2. Put the mashed sweet potatoes and banana into a food processor and blend until smooth.
3. Add in the flax meal, baking soda, salt, cinnamon, nutmeg and allspice. Blend until everything is mixed thoroughly.
4. Add in the rest of the ingredients (except for chocolate chips) into the food processor and blend.
5. Lastly, add in the chocolate chips and any additional toppings you would like (coconut flakes, dried fruit, nuts)
6. Pour muffins mix into individual paper muffin liners or a greased muffin tray, using an ice cream scooper to make equal sized muffins. *Note: you may make more or less muffins than me depending on how much you put in individual cups.
7. Bake muffins for 40-50 minutes or until golden brown.
Let cool and dig in!
What’s sweet potato recipe would you like to see next?