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Every week, I boil a few sweet potatoes to incorporate into my hubby’s power breakfasts. I mash them up, and sometimes I add them in his pancakes, or even oatmeal. Sweet potatoes are fantastic because they give him that good carbohydrate that he needs as fuel for his Ironman training. They’re also full of fiber and vitamins A, C, B6, and potassium. I always tell my students to eat a rainbow of colors of fruits and vegetables daily, because each different color hosts a plethora of good-for-you nutrients.

Well, I had an extra cup of mashed sweet potato left over in my fridge, so I decided to make a little healthy treat for me and my daughter. I thought of sweet potato muffins, since they are so easy to eat early in the morning before school, but this time, I decided to add in some mini chocolate chips. BEST. IDEA. EVER. If you’ve never had this combo before, of lightly spiced sweet potato with chocolate, now is the time to make these. I’m totally making these again!

Sweet potato and mini chocolate chip muffins
Print Recipe
Lightly spiced, these muffins have great flavor when sweet potato and chocolate are paired together!
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Sweet potato and mini chocolate chip muffins
Print Recipe
Lightly spiced, these muffins have great flavor when sweet potato and chocolate are paired together!
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Ingredients
dry ingredients:
Servings: muffins
Instructions
  1. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with canola oil cooking spray. In a large bowl, whisk together dry ingredients.
  2. In a medium bowl, whisk together wet ingredients.
  3. Pour the wet ingredients into the dry, and mix until just about incorporated (there can still be white from the flour left). Add the chocolate chips, and stir until there is no more white flour left.
  4. Fill the 12 muffin cups evenly with the batter, which will be dense. Bake for about 22 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Take the muffin pan out. After a couple minutes, remove the muffins from the tin to cool on a cooling rack. Serve!
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