Sweet Potato Chocolate Chip Whole Wheat Mini Muffins Food

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.

CHOCOLATE CHIP WHOLE WHEAT MUFFINS

Steps:

• Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
• Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
• Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
• Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
• Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
• Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.

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.

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.

WHOLE WHEAT SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350.
• Put papers in large muffin pan for 12 muffins.
• Whisk together 1st seven ingredients in a bowl.
• Mix together the flours, baking powder, spices, salt, and sweet potatoes in a large bowl.
• Stir in the wet ingredients, gently mixing until the flour is absorbed. This will be a very thick batter.
• Drop the batter into the muffin papers using a cookie scoop. They should be full. Sprinkle tops with chopped pecans.
• Bake the muffins for 30 minutes or until a toothpick inserted into the center comes out clean.
• Cool in pan for 10 minutes.
• Remove muffins and cool on rack.

WHOLE WHEAT SWEET POTATO MUFFINS

Steps:

• Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners. Preheat oven to 400°F.
• Sift flour, baking powder, and salt into a large bowl.
• In food processor, blend eggs, potato, and sugar. (Or by hand: beat eggs and mash potatoes before blending.) Add milk, oil, wheat germ, molasses, and spices; process or beat until smooth.
• Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins.
• Divide the batter between muffin cups. As soon as muffins are in the oven, reduce heat to 350 degrees. Bake in the top third of the oven for 25 minutes or until they are lightly browned on top and dry inside.
• Serve warm or at room temperature.