Sweet potatoes are the most consumed vegetable at our home these days, especially by my husband and me. Earlier I was pressure cooking it and depending upon the variety of sweet potato sometimes it got too mushy.
Only recently I found out an easier method of cooking it in the microwave oven which gives the perfect texture each and every time. This sweet potato muffin recipe was the outcome of one such pressure cooked sweet potato mess up. Not regretting though because I got to make these simple and tasty muffins.
When I ended up having a big batch of mashed sweet potato, I wanted to bake the sweet potato bread replicating the Starbucks Banana Bread which I had baked few months back because it was AMAZING!
Then I realized that I didn't have a sweet potato muffins recipe in the blog and remembered blogging about whole wheat pumpkin chocolate chip muffins a few years back and why not use the same recipe and substitute the store-bought pumpkin puree with this mashed sweet potato.
That's what I did and the muffins turned out perfect!
How To Make Sweet Potato Chocolate Chip Muffins?
Here are the step-by-step instructions on making healthy sweet potato muffins from scratch.
Recipe
Sweet Potato Muffins
Ingredients
PART 1:
- 2 cups whole wheat pastry flour
- 1 and ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
PART 2:
- 1 cup mashed sweet potato
- ¾ cup brown sugar
- 1 cup almond milk
- ⅓ cup sunflower oil
- ½ tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
PART 3:
- 1 cup vegan chocolate chips
- ½ - ¾ cup chopped nuts (optional)
Instructions
- Preheat oven at 425F for 15 minutes. Line a 12-cup muffin liner with paper liners or grease it with non-stick cooking spray.
- In a large bowl, stir together the Part 1 ingredients.
- In a medium-sized bowl stir together the ingredients listed in Part 2 and set aside.
- Stir in the wet mix into the flour mix and combine until just moistened.
- Mix in the chocolate chips.
- Scoop out about ⅓rd of a cup of batter for each muffin and fill the tin.
- Bake for about 10 minutes at 425F and reduce the temperature to 375F and bake for another 10-12 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Remove the pan from the oven and place it on a wire rack to cool for at least 5 minutes. Then take the muffins out of the pan and let it cool completely on the wire rack before storing it.
My Notes
- Increase the quantity of sugar to 1 cup if you prefer slightly sweeter muffins. For us, ¾th of a cup was perfect because we have also added chocolate chips. I did one portion of the muffins with walnuts instead of chocolate chips and that was a little less sweet, which again we don't mind.
Taste & Texture
- Baking the muffins initially at a high temperature and then baking at a reduced temperature sure does makes the muffin look very good with a beautiful dome shape.
- The texture of these sweet potato muffins was also perfect, airy, and not dense because of the apple cider vinegar. The sweetness was just right for us. Others might need to increase the quantity of sugar.
Nutrition
✉ Want To Save This Recipe?
Enter your email and we will send you a direct link to this post!
We will also add you to our email list. Unsubscribe at any time.
Avital says
Such an easy recipe to follow with amazing results! Baked it as mini muffins in a 24 cup pan, and now have an easy to grab breakfast for the week. Will be making again (:
Madhuram says
Thank you very much for trying the recipe and for your thoughtful feedback, Avital.