Healthier sweet potato and cinnamon muffins made with whole wheat flour and dark chocolate chips. Your mornings will be off to a great start with these delicious muffins!
Sweet potatoes muffins, what’s your take on them? It took me years to finally give sweet potatoes a try and now I am all of a sudden putting them in muffins. Are you honestly okay with that? They might not sound like the most delicious muffin in the world but trust me when I say they are absolutely delicious.
I always thought I preferred sweet potatoes the savory way. If you even say sweet potato fries, I’ll come running. But as it turns out, if you mash them up and mix them with cinnamon and chocolate chips and make them into muffins, they are just as tasty!
We do have a couple chocolate haters in the family so they weren’t head over heels over these muffins but my two youngest loved them and they are the pickiest eaters in the house so I think that tells you something.
They just might be incapable of passing up anything with chocolate in it so if that means I need to make sweet potato and cinnamon muffins with chocolate chips then so be it. It certainly got them to eat a little extra Vitamin A today!
I love everything about my Fancy Fall Pumpkin Muffins! We make them every fall. But I can’t help but love these Sweet Potato and Cinnamon Muffins too! I might like them so much because my husband isn’t thrilled about chocolate so I know I am going to have a chance to eat more than one!!
Honestly, I had to hide my Basic + Chewy Ginger Molasses Cookies in the freezer because he was so close to eating two batches of cookies over a weekend. It was causing me anxiety in the portion control department. LOL.
Here’s a little look inside these muffins:
Sweet Potatoes
All-Purpose Flour
White Whole Wheat Flour
Cinnamon
Ground Nutmeg
Baking Powder
Salt
Eggs
Sugar
Extra-Virgin Olive Oil
Milk
Vanilla Extract
Dark Chocolate chips
Sweet Potato & Cinnamon Muffins with Dark Chocolate Chips
Ingredients
Cinnamon + Sugar Topping
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
Muffins
- 2 medium sweet potatoes peeled and cut into thirds
- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour our sub with more all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup extra-virgin olive oil
- 1/2 cup milk of choice
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate chips
Instructions
Cinnamon + Sugar Topping
- In a small bowl combine cinnamon and sugar and mix. Set aside.
Muffins
- Line a muffin tin with liners and for best results, spray the liners with non-stick spray or spray the muffin tin with non-stick spray if not using liners.
- In a medium pot, boil water and add sweet potatoes. Boil for about 20 minutes or until tender when pierced with a fork. Transfer sweet potatoes to a food processor and process until smooth. Remove lid and set aside.
- Preheat oven to 400℉.
- In a large bowl, add flours, cinnamon, nutmeg, baking powder, and salt. Stir until well combined.
- In a separate bowl, add eggs, sugar, olive oil, and vanilla. Whisk vigorously for about one minute and ingredients are incorporated.
- Add the sweet potatoes and continue to beat until batter is smooth and free of lumps.
- Add the flour mixture and stir with a rubber spatula until it is evenly mixed and no flour is visible, about 50 strokes. Fold in the chocolate chips just until evenly mixed.
- Spoon batter into prepared muffin tin so each cup is about 3/4 full.
- Bake for 20-25 minutes or until muffins are spring back and toothpick inserted in to the center comes out clean.
Notes
More Great Breakfast Ideas
Best Healthier Blueberry Muffins
Modern Eggs Benedict with Avocado Sauce
