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Sweet Potato Chocolate Chip Muffins

These muffins are not too sweet, but definitely sweet enough to satisfy that craving. Whole wheat flour in the batter gives them a little extra texture, and chocolate chips is the crown.

Course Breakfast, Dessert, Snack
Servings 24 muffins
Author Naomi

Ingredients

  • 4 eggs large
  • 1-1/2 cups brown sugar
  • 1 cup vegetable oil
  • 2 cups sweet potato cooked, peeled, and puréed
  • 2/3 cup water
  • 1 cup semi-sweet chocolate chips
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1-1/2 tsp cinnamon
  • pinch salt

Instructions

  1. Preheat the oven 350 degrees fahrenheit.

  2. In a large mixing bowl, beat the eggs and whisk in the brown sugar until combined. Add the oil, sweet potato, and water, and whisk until smooth. Stir in the chocolate chips.

  3. Sift together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt; add to the wet mixture, mixing with a large spoon or spatula until just moistened and combined (do not over-mix).

  4. Scoop the batter (about 1/3 cup per muffin) into prepared muffin tins (I like to use a silicone pan, but you can also grease regular muffin tins, or for easy cleanup, use muffin tins with paper liners.

  5. Bake for 18-25 minutes (the type of pan you use will affect baking time) or until a toothpick inserted into the centre comes out clean. (Check a couple the largest looking muffins to make sure they are all done.)

  6. Allow the muffins to sit in the pan 5-10 minutes (10-15 minutes for silicone pans), and remove to cool on wire racks.