How to Make Sweet Potato and Chocolate Chip Muffins

I find myself wanting to eat baked goods like muffins, cookies and cakes very rarely now I’m Paleo. There’s always an abundance of ‘real food’ like meats, veggies, eggs, fruit and nuts sitting in my fridge, and nine times out of ten I will always go for something from this list rather than starting a batch of Paleo brownies or cupcakes. There are times, however, when the aspiring chef within you wants to make a sweet treat for the whole family; but its often a battle finding a recipe that is full of goodness.

These sweet potato muffins are one of the exceptions to the rule. They pack in a ton of goodness from the nutrient dense eggs, coconut flour, flaxseed and the sweet potatoes themselves. The sweet potato and cinnamon combination is divine, and the chocolate chips add an extra bit of indulgence. Give them a try – you won’t be disappointed!

Print Recipe

5 from 3 votes

Sweet Potato and Chocolate Chip Muffins

These nutrient-dense muffins combine the sweetness of roasted sweet potatoes with the warmth of cinnamon and the indulgence of dark chocolate chips. Perfect for a paleo-friendly treat that the whole family will enjoy.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: Fusion

Keyword: chocolate chip muffins, healthy muffins, Paleo Dessert, Sweet potato muffins

Servings: 8 Muffins

Calories: 250kcal

Cost: $15

Equipment

• Muffin tray
• Paper or silicon muffin cases
• Mixing bowls

Ingredients

• 1.5 cups roasted sweet potato mashed and left to cool
• 2 tbsp coconut oil
• 3 eggs
• 1 cup unsweetened almond milk
• 1/3 cup raw organic honey
• 2 heaped tbsp ground flaxseed
• ½ cup coconut flour
• 100 g dark chocolate chips at least 70% or a 100g bar of dark chocolate, chopped into small pieces
• 1 tbsp gluten-free baking powder
• ½ tsp salt
• 2 tsp cinnamon

Instructions

• Preheat the Oven: Preheat the oven to 180C / 350F. Line an 8-hole muffin tray with paper or silicon cases.
• Mix Wet Ingredients: In a bowl, combine the sweet potato mash with the coconut oil, eggs, almond milk, and honey. Whisk together until smooth.
• Mix Dry Ingredients: In a separate bowl, combine the flaxseed, coconut flour, baking powder, salt, and cinnamon.
• Combine Ingredients: Fold the dry ingredients into the wet ingredients to make a batter. Stir in the chocolate chips.
• Fill the Muffin Cases: Pour the muffin batter into the cases, filling to about 2/3 of the way up.
• Bake: Bake on the top shelf of your oven for approximately 30 minutes, or until golden brown and a toothpick comes out clean.

Notes

• Ensure the sweet potato is fully cooled before mixing to avoid cooking the eggs prematurely.
• Use dark chocolate with at least 70% cocoa for a richer flavour.
• These muffins can be stored in an airtight container for up to a week.