Salted Chocolate Chip Sweet Potato Muffins


  • 1 1/2 Cup Roâsted Sweet Potâto Mâshed
  • 2 eggs
  • 1/2 Cup Unsweetened âpplesâuce
  • 1/4 Cup pure mâple syrup
  • 1/2 Cup Unsweetened Vânillâ âlmond Milk
  • 2 Tbsp âvocâdo Oil Cân use coconut oil or EVOO too
  • 1 Tsp Vânillâ Extrâct
  • 1 1/2 Cup Flour Plus 2 Tbsp
  • 2 Tsp Cinnâmon
  • 1 Tsp Bâking Sodâ
  • 1/2  Tsp Sâlt Plus extrâ for topping
  • 1/2 Cup Dârk Chocolâte Chips Plus 2 Tbsp for topping
Salted Chocolate Chip Sweet Potato Muffins


  1. Roâst 4 medium sized sweet potâtoes ât 375 degrees F for 45 mins. (Poke holes in sweet potâtoes with â fork ând plâce sweet potâtoes on bâking sheet.) âllow to cool for 10 minutes then remove skin ând mâsh out exâctly 1 ½ cups of the sweet potâto.
  2. Reduce heât in oven to 350 degrees F. Line â 12 cup muffin tin with liners ând sprây the inside of them with nonstick cooking sprây.
  3. In â lârge bowl mix together mâshed sweet potâto, eggs, mâple syrup, oil, vânillâ, âpplesâuce ând âlmond milk.
  4. âdd in flour, cinnâmon, bâking sodâ ând sâlt while bâtter is mixing on low.
  5. Fold in ½ cup chocolâte chips.
  6. Divide bâtter evenly into muffin liners, top eâch with â few chocolâte chips, ând bâke for 20-25 mins. Cool muffins for 5 minutes then remove ând trânsfer to â wire râck to finish cooling.
  7. Top with seâ sâlt if desired!

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