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Chocolate-Chip-Sweet-Potato-Muffins-on-plate

Sweet Potato Chocolate Chip Muffins (Gluten-Free)

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5 from 8 reviews

These gluten-free Sweet Potato Chocolate Chip Muffins are a delicious and nutritious treat that can be served for breakfast or taken on-the-go. Use your leftover baked sweet potatoes to make these yummy muffins using simple ingredients. This recipe can also be made dairy-free and vegan.

  • Total Time: 55 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 1 cup mashed sweet potato (from about 1 large baked sweet potato; see notes)
  • 1/4 cup coconut oil, melted
  • 1 egg or 1 chia or flax egg (see notes)
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (use gluten-free oats for gluten-free diets)
  • 1 cup gluten-free baking flour (you can use all-purpose flour if you aren’t on a gluten-free diet)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup walnuts
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat your oven to 400F. Spray a 12-well muffin tin with nonstick cooking spray and set aside. 
  2. In a medium bowl, combine the mashed sweet potato, coconut oil, egg or flax or chia egg, maple syrup, milk, and vanilla, and stir to combine.
  3. In a large mixing bowl, combine the oats, flour, baking powder, baking soda, cinnamon, salt, walnuts, and chocolate chips. Stir to combine.
  4. Pour the wet ingredients into the dry ingredients, and stir to combine. 
  5. Divide the batter between the muffin wells and bake for 30 minutes or until the tops of the muffins start to turn a golden brown. Let the muffins cool for 10 minutes before removing them from the muffin tin.
  6. Serve warm or at room temperature.

Notes

  1. To make the mashed sweet potato, bake one large sweet potato at 400F for 60 minutes. Let the potato cool and then peel it and transfer the flesh to a small bowl. Mash the flesh with a fork.
  2. Store any leftover muffins in an air-tight container in the refrigerator for up to 5 days and in the freezer for up to 2 months.
  3. To make this recipe nut-free, use oat milk instead of almond milk and leave out the walnuts.
  4. To make a chia or flax egg, combine one tablespoon of ground flax seeds or whole chia seeds in a small bowl with three tablespoons of water. Stir and let the mixture sit for about 5 minutes to gel before using.
  5. If you aren’t on a vegan diet, you can use a regular egg instead of the chia or flax egg.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 226
  • Sugar: 14.1 g
  • Sodium: 174 mg
  • Fat: 9.4 g
  • Saturated Fat: 5.8 g
  • Carbohydrates: 31.6 g
  • Fiber: 2.4 g
  • Protein: 3.9 g
  • Cholesterol: 15.5 mg

Find it online: https://theglowandglowclub.com/sweet-potato-muffins-gluten-free/