Sweet Potato Chocolate Chip Mini Muffins Recipes

HEALTHY CHOCOLATE CHIP SWEET POTATO MUFFINS

Steps:

• To roast the sweet potatoes: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Poke holes in sweet potatoes with a fork and place sweet potatoes on baking sheet. Roast in the oven for 45 minutes to 1 hour or until fork tender, depending on the size of your potatoes. Allow to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato. Do not use more than that.
• Reduce heat in oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
• In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
• In a separate large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, greek yogurt and almond milk until well combined, smooth and creamy.
• Add wet ingredients to dry ingredients and mix until just combined. Gently fold in ½ cup chocolate chips.
• Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 25-35 minutes or until toothpick comes out clean or with just a few crumbs attached.
• Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top.

MINI SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners.
• Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter.
• Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

SWEET POTATO-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or line 15 muffin cups with paper liners.
• Mix sweet potato, brown sugar, oil, water, and eggs together in a large bowl using an electric mixer or by hand.
• Mix flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Blend into sweet potato mixture until combined. Stir in chocolate chips.
• Spoon batter into the prepared muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

KIDS CAN BAKE: SWEET POTATO-CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of two 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, baking powder, pumpkin pie spice, salt, baking soda and chocolate chips in a medium bowl. Whisk together the butter, sugar, sweet potato, sour cream and egg in a large bowl until well mixed. Fold the flour mixture into the sweet potato mixture, and stir until just combined (it's OK if there are some lumps).
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the tins and a toothpick inserted in the center of a muffin comes out clean, 12 to 16 minutes. Tip the muffins out onto a cooling rack. Serve warm or at room temperature.

SWEET POTATO CHOCOLATE CHIP WHOLE WHEAT MINI-MUFFINS

Steps:

• mix wet ingredients (first 5 ingredients).
• mix dry ingredients (second 5 ingredients).
• mix wets and dries together to produce a smooth batter without big chunks of sweet potatoes (they are soft so this isn't a problem), then blend in chocolate chips.
• fill mini-muffin cups 3/4 full and bake on medium-high temperature for 15 minutes (or until browned).

SWEET POTATO CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 350°F
• Cut sweet potatoes into large pieces. In a medium saucepan, cook in boiling water until tender when pierced with a fork.
• Drain and cool. Remove skin and puree in food processor or mash thoroughly with a fork. This should yield 1 1/4 cups sweet potato puree.
• In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix together oil, sweet potato puree and eggs.
• Make a well in dry ingredients and stir in sweet potato mixture. Fold in chocolate chips. Spoon into mini muffin tins lined with paper cups.
• Fill to top. Bake 15-20 minutes. Cool on racks.