Sweet Potato Chocolate Chip Muffins

I have realized that some of my favorite recipes are the ones that I just make as soon as the idea pops into my head and for no other reason than that they sound delicious! I mean I am all for baking according to the season … pumpkin in the fall, cookies in December, carrot cake during spring … but sometimes i just like baking what i’m craving, you know? There’s just something about nailing a recipe that randomly pops into my head that I love the most! That is exactly what happened with these Sweet Potato Chocolate Chip Muffins. I had extra baked sweet potato lying around and time to spare, so naturally these delicious little muffins were created.

What you need for this recipe!

  • mashed sweet potato
  • applesauce
  • eggs
  • tahini
  • maple syrup
  • vanilla extract
  • cinnamon
  • whole wheat pastry flour
  • dairy free chocolate chips
  • baking powder
  • salt

These muffins are loaded with healthier ingredients! I absolutely love packing my baked goods with good-for-you ingredients because then i can enjoy them as an afternoon snack or breakfast, and not just a dessert. These muffins are a perfect example of that! I have baked with sweet potato before and I absolutely love it, like my paleo sweet potato brownies. In this recipe the mashed sweet potato along with the applesauce acts kind of like mashed banana in banana bread would! It adds a less subtle sweetness, but works absolutely perfectly. I used Japanese sweet potato, but any kind should work! These muffins get the rest of their sweetness from maple syrup, cinnamon, and vanilla extract, making them refined sugar free.

These muffins are also made with tahini, which is ground sesame seeds. I love to bake with tahini because it doesn’t have too strong of a flavor, but I think the recipe would work with any other runny nut butter as well. Cashew butter or almond butter would work the best for a neutral flavor and peanut butter would definitely add a stronger one! If you do decide to swap the tahini with a nut butter make sure the nut butter is very runny because tahini is! If the nut butter is not runny the recipe may not turn out how it supposed to. Lastly, these muffins are made with whole wheat pastry flour, which makes for a softer and lighter baked good than traditional whole wheat flour would!

How to make these Sweet Potato Chocolate Chip Muffins!

  1. Set the oven to 350 degrees.
  2. Combine sweet potato, applesauce, egg, tahini, maple syrup, and vanilla extract until smooth.
  3. Next combine the cinnamon, whole wheat pastry flour, baking powder, and chocolate chips.
  4. Then add the dry ingredients to the wet ingredients and combine.
  5. Scoop the batter into greased or lined muffin tins. This recipe should make 12 muffins.
  6. Bake for 30 minutes.
  7. Let cool & enjoy!
  8. You can store on the counter for a day or two, but I always love to store my baked goods in the fridge if they are still around for any longer than that.

Check out some of my other similar recipes!

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Sweet Potato Chocolate Chip Muffins

These Sweet Potato Chocolate Chip muffins are so easy to make, perfectly fluffy & sweet, and are made with good-for-you ingredients!  They are the perfect afternoon snack or addition to a morning breakfast bowl.

  • Author: Kayla Berman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 1 cup mashed sweet potato (You can either steam or bake the potato and then simply mash it.)
  • 1/2 cup applesauce
  • 2 eggs
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 cup whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 cup dairy free chocolate chips

Instructions

  1. Set the oven to 350 degrees.
  2. Combine sweet potato, applesauce, egg, tahini, maple syrup, and vanilla extract until smooth.
  3. Next combine the cinnamon, whole wheat pastry flour, baking powder, and a pinch of salt.
  4. Then add the dry ingredients to the wet ingredients and combine.
  5. Stir in the chocolate chips.
  6. Scoop the batter into greased or lined muffin tins. This recipe should make 12 muffins.
  7. Optional: top each muffin with more chocolate chips
  8. Bake for 30 minutes.
  9. Let cool & enjoy!
  10. You can store on the counter for a day or two, but I always love to store my baked goods in the fridge if they are still around for any longer than that.

Notes

  • I used japanese sweet potato in these, but I am sure any kind of sweet potato would be just as delicious!

Keywords: chocolate chip muffins, healthy muffins, sweet potato, sweet potato chocolate chip muffins, chocolate chip

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2 Comments

  1. Avatar

    Made these with regular whole wheat flour and they turned out delicious! Very fluffy!

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