Sweet Potato Chocolate Chip Muffins
Ingredients
The muffins
-
1
cup
mashed sweet potato
-
¼
cup
coconut oil, melted
-
1
large
egg or 1 chia or flax egg
-
½
cup
maple syrup
-
½
cup
unsweetened almond milk
-
1
teaspoon
vanilla extract
-
1
cup
rolled oats
-
1
cup
gluten-free baking flour
-
1½
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
sea salt
-
¼
cup
walnuts
-
½
cup
dark chocolate chips
For cooking
-
1
can
nonstick cooking spray
Instructions
- Preheat the oven to 400°F and spray a 12-well muffin tin with nonstick cooking spray.
- In a medium bowl, mix the sweet potato, coconut oil, egg (or vegan alternative), maple syrup, almond milk, and vanilla until well combined.
- In a large bowl, combine the oats, gluten-free flour, baking powder, baking soda, cinnamon, salt, walnuts, and chocolate chips, mixing well.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Divide the batter among the muffin wells and bake for 30 minutes or until golden brown on top.
- Allow the muffins to cool for 10 minutes before serving warm or at room temperature.
Nutrition Facts (estimated)
Servings
12
Calories
226
Total fat
9.4g
Total carbohydrates
31.6g
Total protein
3.9g
Sodium
174mg
Cholesterol
15.5mg
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