Description
These Chocolate Chip Sweet Potato Muffins are a deliciously moist and naturally sweetened treat perfect for a healthy snack or breakfast. Made with ground oats, almonds, and mashed sweet potato, they are dairy-free and can be easily adapted for gluten-free diets. The addition of dairy-free chocolate chips adds a rich chocolatey touch without overpowering the wholesome flavors.
Ingredients
Dry Ingredients
- 1 1/2 cup ground oats (gluten-free if needed)
- 1/3 heaped cup granulated sweetener of choice
- 1/2 cup ground almonds
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/3 cup dairy-free chocolate chips (+ more for the top)
Wet Ingredients
- 1 cup mashed sweet potato (about one medium sweet potato)
- 2/3 cup plant-based milk
- 1 tsp vanilla flavoring
- 2 tsp vinegar
Instructions
- Prepare Sweet Potato: Peel and chop one medium sweet potato into chunks. Boil in water for about 10 minutes or until fork tender. Drain and mash thoroughly with a potato masher.
- Preheat Oven: Set the oven to 360°F (180°C). Line a muffin tin with liners or grease the muffin cups lightly with coconut oil. Silicone molds can also be used.
- Mix Dry Ingredients: In a large bowl, whisk together ground oats, granulated sweetener, ground almonds, baking powder, baking soda, salt, and 1/3 cup dairy-free chocolate chips. This can also be done in a food processor.
- Add Wet Ingredients: Add the mashed sweet potato, plant-based milk, vanilla flavoring, and vinegar to the dry mixture. Stir gently by hand or pulse briefly in a food processor until just combined. Avoid overmixing to keep muffins tender.
- Incorporate Chocolate Chips: Fold in additional chocolate chips with a spoon to distribute evenly without breaking the chips.
- Fill Muffin Tin: Pour the batter evenly into the prepared muffin cups. Sprinkle extra chocolate chips on top for decoration and added chocolate bursts.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for about 25 minutes. Test doneness by inserting a toothpick into a muffin; it should come out clean or with moist crumbs but no wet batter.
- Cool and Serve: Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use gluten-free oats if gluten sensitivity or celiac disease is a concern.
- Plant-based milk options like almond, oat, or soy milk work well.
- Sweeteners can be maple syrup, coconut sugar, or your preferred granulated sweetener.
- Do not overmix the batter to maintain a light texture.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
