Whip up moist, chocolate chip-studded sweet potato muffins for the perfect on-the-go treat or afternoon snack.
During the work week, I don’t have much time to spend cooking up an elaborate breakfast. For those days, I like having Paleo-friendly muffins on hand for a quick boost of energy that I can eat on my way out the door.
These muffins are made with a base of sweet potato purée that sweetens them naturally and provides moisture. The coconut flour in the batter absorbs some of the moisture and keeps things gluten-free.
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Naturally gluten-free and Paleo-friendly, these muffins are chock-full of dark chocolate chips for extra oomph.
How To Bake With Sweet Potato
One of the reasons I incorporate mashed sweet potato in my baked goods is the natural sweetness it provides – on the Paleo diet, a natural, good-for-you sweetener is always a hit.
Sweet potato also imparts mega moisture in baked goods. In this recipe, the muffins can thank the sweet potato purée for an addictive, deliciously moist crumb.
Helpful Tips To Get You Started:
- Use a silicone mold for best results. I prefer silicone molds for muffins because the batter doesn’t stick to the mold, making paper liners unnecessary. If you use a metal muffin pan, you’ll need those paper liners.
- Swap out the sweet potato for pumpkin. If you don’t have sweet potato purée on hand, simply swap it out for equal amounts of pumpkin purée instead.
Total time:55 mins
Inactive Time:15 mins 15 minutes
Cook Time:30 mins 30 minutes
Prep Time: 10 mins 10 minutes
Nutrition facts:4 grams of protein21 grams of carbohydrates8 grams of fat
Sweet Potato Chocolate Chip Muffins
Whip up moist, chocolate chip-studded sweet potato muffins for the perfect on-the-go breakfast or afternoon snack.
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