I love to bake. Baking, for me, is an escape. It’s relaxing and fun and yields a delicious reward. If there’s one thing I bake more than anything else in our house it is muffins. While I’ve always been a muffin-lover, becoming a mom turned me into a muffin making machine. Ever since our three-and-a-half year old began eating muffins, I’ve made countless batches (you may see some of his favorites in this post: Toddler Muffin Recipes) and love involving him in the process.
Without a doubt, Chase’s all-time favorite muffins are my whole wheat pumpkin muffins and we almost always have some on hand, usually in the freezer since I make a double batch of them every time we whip them up so I can freeze one. One afternoon earlier this year, Chase asked to make pumpkin muffins and when I went to the pantry to grab pumpkin puree, I realized we were all out. A can of sweet potato puree stared back at me, so I grabbed it and crossed my fingers it would work well as a pumpkin substitute. We ended up loving the muffins and the next few times I set out to make muffins, I made tiny tweaks to the pumpkin muffin recipe and ended up with fluffy whole wheat chocolate chip sweet potato muffins our whole family cannot stop eating.
These chocolate chip sweet potato muffins are made with a base of whole wheat flour and sweet potato and they are naturally sweetened with maple syrup. They’re easy enough to make dairy-free if you select dairy-free chocolate chips or even omit the chocolate chips altogether. And if you’re not feelin’ chocolate, the muffins are still fabulous chocolate chip-free, too!
Chocolate Chip Sweet Potato MuffinsPrint
Made with wholesome ingredients and naturally sweetened, these whole wheat chocolate chip sweet potato muffins are perfect for breakfast and make a great grab-and-go snack.
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 cup sweet potato puree (ideally from a can, as this will make the muffins slightly less dense )
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup melted coconut oil (I prefer using liquid coconut oil and love this coconut oil which has no taste)
- 1/2 – 3/4 cup chocolate chips (depending on desired level of chocolate chippy-ness)
- Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
- Mix all of the dry ingredients (whole wheat flour through nutmeg) in a large bowl.
- In a small bowl, combine sweet potato puree, eggs, maple syrup and vanilla extract. Pour in melted coconut oil and stir rapidly.
- Pour the sweet potato mixture into the whole wheat flour mixture and stir to combine. Once everything is mixed together, gently fold in the chocolate chips.
- Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly and enjoy.
- Serving Size: 1 muffin
- Calories: 255
- Sugar: 16g
- Sodium: 230mg
- Fat: 13g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
Keywords: sweet potato muffins, chocolate chip sweet potato muffins, muffins