Sweet Potato Chocolate Chip Muffins Food

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 AND CHOCOLATE-CHUNK MUFFINS

Steps:

• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork; place on a parchment-lined baking sheet. Bake until tender when pierced with a knife, about 1 hour. Let cool, then scoop out and mash flesh; discard skins. Measure out 1 cup, reserving remainder for another use.
• Reduce oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups or lightly brush with oil. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together sugar, eggs, oil, and mashed sweet potato. Stir wet ingredients into dry until just combined. Fold in chocolate.
• Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes.Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

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.

SWEET POTATO CHOCOLATE CHIP MUFFINS (G.F)

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.

SWEET POTATO MUFFINS

Steps:

• Mix flour,sugar and cinnamon together and stir well.
• Mix in cooking oil and eggs; stir in sweet potatoes, raisins, vanilla and nuts.
• Line muffin tin with paper liners.
• Fill about 1/2 full.
• Bake at 350 degrees for 30 min.
• The muffin mixture will keep in refrig for 3 days.

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.

FLUFFY SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 375 degrees F and grease a standard size 12 cup nonstick muffin tin well. (I use classic Pam spray.)
• Add the sweet potato, milk, butter, maple syrup, egg, and vanilla to a medium bowl. Stir together, going slowly and gently, until fully combined together.
• Stir in the flours, baking soda, cinnamon, and salt.
• To add chocolate chips, sprinkle a few on top of each muffin before baking. To add lemon zest (without chocolate), stir 1 tablespoon fresh lemon zest into the batter.
• Divide among the prepared muffin tin, using about 1/4 cup batter in each, and bake for 16-20 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. (In my oven it was right at 18 minutes. To make as mini muffins, bake for about 12-14 minutes.) Let cool for a minute in the pan, then transfer to a wire rack to cool.
• Serve slightly warm or at room temperature.

SWEET POTATO CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a 6-muffin tin with muffin liners and spray lightly with oil.
• Mash the potato with a fork until smooth. You can also puree it in a food processor.
• Add almond milk, egg, maple syrup, melted coconut oil and vanilla and stir until combined.
• In a separate bowl combine all the dry ingredients: flour, cinnamon, baking powder, baking soda and salt.
• Add dry ingredients to wet and stir until combine. Don't overmix the batter.
• Stir in walnuts and most of the chocolate chips reserving some for the top.
• Place the batter into the prepared muffin tin. I like using an ice cream scoop for this part.
• Top with remaining chocolate chips and bake for about 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
• Place on a cooling rack and let cool completely before serving.

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.

PUMPKIN OR SWEET POTATO CHOCOLATE CHIP MUFFINS

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.