Chocolate Sweet Potato Muffins Recipes

HEALTHY CHOCOLATE CHIP SWEET POTATO MUFFINS

Steps:

• To roast the sweet potatoes: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Poke holes in sweet potatoes with a fork and place sweet potatoes on baking sheet. Roast in the oven for 45 minutes to 1 hour or until fork tender, depending on the size of your potatoes. Allow to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato. Do not use more than that.
• 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 -- DO NOT SKIP THIS.
• In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
• In a separate large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, greek 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.
• Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 25-35 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. I like serving mine with a little nut butter on top.

SWEET-POTATO AND CHOCOLATE-CHUNK MUFFINS

Steps:

• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork; place on a parchment-lined baking sheet. Bake until tender when pierced with a knife, about 1 hour. Let cool, then scoop out and mash flesh; discard skins. Measure out 1 cup, reserving remainder for another use.
• Reduce oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups or lightly brush with oil. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together sugar, eggs, oil, and mashed sweet potato. Stir wet ingredients into dry until just combined. Fold in chocolate.
• Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes.Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

CHOCOLATE SWEET POTATO MUFFINS

Steps:

• First, make the mashed sweet potato. You will need about 1 small to medium sized potato for ⅔ cup mashed potato. Peel and cube the sweet potato. Add the potato chunks to a small pot and fill with water, about 1 inch above the potatoes. Bring the pot to a boil on high heat, then reduce the temperature to maintain a simmer. Continue to simmer for about 10 minutes until the potato chunks are soft enough to easily pierce with a fork. Drain the potato chunks and let them cool. Once cooled, mash them, making sure there are no chunks left.
• Preheat the oven to 400F. Line 12 muffin tins with muffin liners.
• In a large mixing bowl, mix together the flour, cocoa powder, sugar, baking powder and baking soda.
• In a medium mixing bowl, whisk together the egg, vegetable oil and milk. Stir in the yogurt and mashed sweet potato.
• Add the wet ingredients to the dry ingredients in two parts, mixing only until just combined. Don't overmix the batter. Gently fold in the chocolate chips.
• Divide the muffin batter evenly between the muffin liners. Bake for 5 minutes at 400F. Decrease the oven temperature to 350F and continue to bake for another 20-25 minutes until a toothpick comes out mostly clean.

KIDS CAN BAKE: SWEET POTATO-CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps).
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature.

SWEET POTATO-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
• Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
• Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
• Spoon batter into the prepared muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.