Sweet Potato Chocolate Chip Muffins Gf Food
SWEET POTATO CHOCOLATE CHIP MUFFINS (G.F)
These light and fluffy sweet potato and chocolate chip muffins make a delicious snack. Gluten-Free, Dairy-Free.
Provided by Hope Pearce, Love Food Nourish
Categories Baking
Time 25m
Number Of Ingredients 13
Steps:
- Preheat your oven to 180C or 355F and line a standard muffin tin with 12 paper liners or grease your muffin tray. If using coconut oil and it is solid then melt in a pan and set aside until it is at room temperature.
- In a medium bowl, whisk together the gluten-free flour, coconut sugar, baking soda, salt, and cinnamon.
- In another bowl, whisk the eggs and then add the sugar, maple syrup eggs, oil, milk, vanilla extract, and vinegar.
- Once the liquid ingredients are combined whisk through the mashed sweet potato/kumara.
- Add the wet ingredients to the dry ingredients and stir until they are completely combined. Next, add the chocolate chips and stir through the muffin batter.
- Transfer the batter to the prepared baking pan and spoon it evenly between the 12 muffin cups.
- Bake the muffins for 12-16 minutes or until baked through. Test with a skewer it should come out clean with a few crumbs. Cool the muffins for 5minutes in the pan and then transfer to a cooling rack.
Nutrition Facts : Calories 211 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 9.5 grams fat, Fiber 1.4 grams fiber, Protein 3.8 grams protein, SaturatedFat 2.1 grams saturated fat, ServingSize 1, Sodium 216 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6.5 grams unsaturated fat
SWEET POTATO-CHOCOLATE CHIP MUFFINS
These sweet potato-chocolate chip muffins are easy to make and delicious.
Provided by 2411
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 15
Number Of Ingredients 12
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.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 27.7 g, Cholesterol 21.8 mg, Fat 6 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 127.2 mg, Sugar 14.6 g
SWEET POTATO CHOCOLATE CHIP WHOLE WHEAT MINI-MUFFINS
Perfect with a steaming cup of tea on a cold winter's day, the cinnamon in this recipe warms you up, the aroma fills the house, and the sweet potato keeps this whole-wheat recipe moist. Healthy and delicious!
Provided by GalicioBocharit
Categories Dessert
Time 30m
Yield 24 mini-muffins, 12 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 645.6, Fat 33.2, SaturatedFat 8.6, Cholesterol 62, Sodium 502.1, Carbohydrate 85.7, Fiber 3.4, Sugar 51.2, Protein 6.6
PUMPKIN OR SWEET POTATO CHOCOLATE CHIP MUFFINS
Who knew you could substitute sweet potato in place of pumpkin? These are very moist and delicious. Personally, I could skip the chocolate chips and eat them without. Thank you thefrugalgirl.com for your terrific recipe and substitution ideas. I must confess, I left out the milk entirely by mistake and I didn't notice. They are moist and delicious without the milk.
Provided by AmyZoe
Categories Quick Breads
Time 40m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, beat eggs, sugar, pumpkin, oil, and milk until smooth.
- In a separate bowl, whisk dry ingredients together.
- Add dry ingredients to liquid ingredients and stir just until combined.
- Fold in chocolate chips.
- Fill greased or paper-lined muffin cups 3/4 of the way full.
- Bake 16 to 20 minutes at 350 degrees.
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