Nothing makes Monday morning better than muffins, well and coffee which just happens to go perfectly with these Sweet Potato Chocolate Chip Muffins! I know it’s the first day of fall but sweet potatoes are perfect for fall and it’s still National Potato Month. Also perfect for those that aren’t feeling pumpkin yet or that aren’t fans of pumpkin. Don’t worry if you’re already pumpkin spice obsessed I have a recipe or two coming.
Are you already head over heels for pumpkin? This year is much like last year, well minus being pregnant, and my tastes and cravings are a little “off” but consistent I guess. Craving apple, maple, cinnamon, and of course sweet potato!
I’ve always liked sweet potatoes but since Baby G was born I’ve been obsessed with them, as I’ve mentioned in previous posts like the Sweet Potato Papaya Smoothie I posted last week. So it’s probably no surprise that I’m one happy mama that Baby G LOVES sweet potatoes, serious love!
Since he loves them just like his mama I even made some mini Sweet Potato Muffins, minus the chocolate chips for him, although he can’t eat them yet but soon! When I do make them for him I will stick to maple syrup, plain Ripple milk or another non dairy milk, and omit chocolate chips any optional additions until after I spoon the batter into mini muffins for him and then add in what I want and make the larger muffins.
The additional options for these muffins are endless! For added protein use a plant-based protein milk (we like Ripple), or you can add in 1-2 scoops of collagen or bone broth. For a little extra flavor I like to also make them with Vanilla Spice REBBL Protein (adds protein and adaptogens too), REBBL Golden Turmeric Milk, or even chai tea. Last week I tried the new Ripple Turmeric Milk with chai tea and can’t wait to make a batch with it! For fellow breastfeeding mamas you can even add in brewer’s yeast for an added lactation boost (there is already lactation boosting flaxseed in them).
These delicious nutrition packed muffins are a family favorite and hearty enough to keep you full to lunch or grab after school for a snack. They’re actually a spin off of our favorite Chunky Monkey Muffins! Since sweet potatoes are thicker than bananas there is the addition of non dairy milk/beverage. Other than that they’re the same yummy good for you muffins.
As many of the ingredients are staples for me postpartum you may already know the reasons why I keep packing them in but really all of the ingredients are whole foods that have health and nutrition benefits for everyone. If you want to know more let me know in the comments and I can go more in depth or point you to some of the other recipes and posts like these lactation boosting recipes.
Hope you all have a great week!
If you’re like me and ate a little too much chocolate yesterday or over the weekend these are a perfect way to satisfy the sweet craving in a healthy way and fuel your Monday.
Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
dozen standard muffins (3+dozen mini muffins
|
- 4 large eggs
- 1/4 c pure maple syrup, or honey
- 1/4c c coconut palm sugar
- 1/4 c coconut oil or butter, melted (I like to do 50:50 dairy free butter and coconut oil)
- 1 tsp vanilla, optional
- 1 3/4 c rolled oats, gluten free if desired
- 1/4 c ground flaxseed
- 1 1/2 c mashed cooked sweet potato, skin removed (about 12oz)
- 1 c non dairy milk (Ripple, turmeric milk, chai, or REBBL Vanilla Spice Protein)
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 oz chocolate chips, plus more for topping if desired (Lily Sweets Dark Chocolate, dairy free)
- 1-2 scoops collagen, or bone broth (Ancient Nutrition Vanilla Collagen Bone Broth)
- 2 TBSP brewers yeast (Mommy Knows Best Brewer's Yeast)
Ingredients
Optional Additions
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|
- Preheat oven to 350F.
- Using a food processor, I used a mini one, grind oats to a medium to fine texture depending on preference. If you want muffins with less texture grind to oat flour.
- In a medium bowl combine ground oats, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl combine eggs, maple syrup, palm sugar, coconut oil/butter, and vanilla with a hand mixer or whisk.
- Mash sweet potatoes or blend with a mini food processor for creamy texture and no chunks and add/blend in non dairy milk/beverage.
- Add the dry ingredients, including optional additions, into the wet and mix until just combine.
- Stir in sweet potato mixture and fold in chocolate chips.
- Spray muffin tin or line with liners.
- Spoon mixture into muffin tin, about one slightly heaped ice cream scoop if using one.
- Top with additional chocolate if desired.
- Bake for 25 minutes (15 minutes for mini muffins) or until set and toothpick comes out clean.
- Let cool slightly before removing from pan and cooling completely on a wire rack.
- Enjoy!
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Becca | Rabbit Food Runner
Yum! Sweet potatoes are my favorite veggie and I love sneaking them into recipes
Deborah Brooks
It has been in a while since I baked with sweet potatoes. These look and sound delicious. Your little guy is getting big and he is a stud muffin
Erin
What a cutie! And these sound wonderful. You packed in so much good stuff into these!