158 cal, 22C/7F/3P/8S.
Pumpkin chocolate chip can be a thing, so why not sweet potato chocolate chip? That’s what I thought when I ended up with some surplus cooked sweet potato and needed a chocolatey snack.
These muffins are not dessert-sweet, they’re what I like to call “breakfast/snack-sweet” which makes them the perfect on-the-go nutritious muffins. They’re made with whole grains, oats, healthy fats, little added sugar, as usual.
- 1 cup cooked sweet potato mashed (about 250 g)
- 1 egg
- 2 tbsp avocado oil (28 g)
- 2 tbsp greek yogurt (I use 2% – 30 g)
- 2 tbsp coconut or brown sugar (24 g)
- 1/2 cup white whole wheat flour (or other wheat flour – 60 g)
- 2/3 cup oat flour (3/4 cup oats ground in a food processor – 60 g)
- 1/4 cup + 1 tbsp semisweet chocolate chips (70 g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
Makes 9 muffins. Preheat oven to 350F and grease a muffin pan. Blend or mix sweet potato, egg, avocado oil, greek yogurt and sugar together until smooth. Whisk together flour, oat flour, baking powder, baking soda, spices and salt. Fold dry into wet without overmixing and add 1/4 cup of chocolate chips. Transfer to muffin pan and sprinkle the 1 tbsp chocolate chips on top. Bake 20-25 minutes until centers are done. Cool on a wire rack and enjoy! I keep leftovers in the fridge or freezer.
I hope you love this recipe and remember to tag @200isPlentySweet on instagram!