There’s something special about sleeping in and baking on the weekends. The house smells great. And now that we’re post thanksgiving, I’ve got an amazing healthy muffin recipe for you to try out: healthy roasted sweet potato muffins with chocolate chips & a hint of cinnamon.

Fluffy roasted sweet potato muffins packed with delicious flavours and plenty of chocolate chips. Great for breakfast, snacks or freezing for later! 

PREP TIME 45 MINS
COOK TIME 30 MINS
TOTAL TIME 1 HR 15 MINS

Ingredients

Wet ingredients

  • 1 ½ cups mashed sweet potato (from 2-3 large sweet potatoes)
  • 2 eggs
  • ¼ cup pure maple syrup
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • ½ cup  plain Greek yogurt
  • 1/3 cup unsweetened vanilla almond milk 

Dry ingredients

  • 1 ½ cups whole wheat pastry flour (or gluten free flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips

For topping:

  • 2 tablespoons dark chocolate chips

Instructions

  1. 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.
  2. In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
  3. 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.
  4. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in ½ cup chocolate chips.
  5. 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.
  6. 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. You can serve with nut butter on top.