These little gems are just scrumptious! Moist, lightly sweet and the perfect application for leftover sweet potatoes.
I had a lightbulb moment when I was making these – put a few chocolate chips on top right before the muffin tin goes into the oven.
They look so much more inviting, visibly dotted with chocolate than if it were just hiding out underneath.
Here are a couple more things to do with leftover sweet potatoes:
1) Sweet Potato Pie – We never tire of this!
2) Dani’s Sweet Potato Lunch: Leftover sweet potato, heated with a pile of arugula, chickpeas and melted ghee (or your favorite salad dressing) – put together by my friend Danielle. (If she is mixing things up in the kitchen, the very best place to be is on a bar stool nearby!)
Sweet Potato Chocolate Chip Muffins
Adapted from this recipe from allrecipes.com
Makes 12 muffins
2 cups whole wheat flour
1 t baking soda
1/2 t salt
1/2 t ground cinnamon
1/4 t ground nutmeg
1 sweet potato (cooked, peeled)
1/4 cup gently melted coconut oil
2 eggs, lightly beaten
1/2 cup honey
1 cup milk (I used almond milk)
1 T vinegar (I used apple cider)
1 t vanilla extract
1/4 cup chocolate chips, plus 2-3 to place on top of each muffin before they are cooked
Preheat the oven to 400F. Lightly grease a muffin tin (I used butter). Whisk together all dry ingredients (flour through nutmeg) in a large mixing bowl. (We usually go light on the spices. If you like more, increase the amounts and/or add some ground ginger and a little ground clove.)
Whisk together wet ingredients except for chocolate chips in a separate large mixing bowl.
Gently stir wet ingredients into the dry, careful not to overmix. Fold in the chocolate chips. Pour into prepared muffin tin. Top each muffin with two or three chips so that your kids eyes will light up at all the chocolate sticking out of these muffins. Bake 12-15 minutes – til you can stick a toothpick into a muffin and have it come out pretty clean.
I have made the batter and poured it into a lightly greased muffin tin the night before then froze it til morning (covering with aluminum foil). Then I woke up and baked the muffins for about 25 minutes.