During last month’s Eat from the Pantry Challenge, I had two sweet potatoes that needed to be used up. Unable to find a good sweet potato muffin recipe, I adapted one I already had for pumpkin muffins. It didn’t call for chocolate chips, but I knew that adding them would raise the chances that my girls would eat them (and they did!) I baked my sweet potatoes in the oven for almost an hour, then allowed them to cool slightly before peeling and mashing.
Sweet Potato Chocolate Chip Muffins
1 1/2 cups cooked and mashed sweet potato
1 1/2 cups sugar
3 tablespoons honey
1/2 cup coconut oil
1/2 cup water
3 cups all-purpose flour*
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 cup semi-sweet chocolate chips
In a large mixing bowl, beat sweet potato, sugar, honey, oil, eggs, and water. In a separate bowl, combine flour, baking powder, soda, spices and salt. Add to sweet potato mixture; blend well. Fold in chocolate chips. Spoon into greased or paper-lined muffin tins, filling muffin cups 3/4 full. Bake at 400 degrees for 15 minutes or until done.
*I used white whole wheat flour.
These muffins freeze well, too!