Sweet Potato Chocolate Chip Muffins (G.F)

These fluffy sweet potato chocolate chip muffins make a delicious snack for morning or afternoon tea or to pop into lunchboxes. Gluten-Free and Dairy Free.

Sweet potato and chocolate isn’t always a standard combination but the flavour in these muffins work so well together and the end result is delicious!

The sweet potato brings a mild sweetness and adds texture and moisture to the muffins, you won’t be able to tell that these muffins are gluten-free.

This is a great way to get some nutritious sweet potato into your kids, if you don’t tell them they won’t even know it’s in there!

Key Ingredients:

• Mashed or pureed orange sweet potato/kumera – This recipe is a great way to use up leftover cooked sweet potato. Roasted, steam or boiled will work and then mash up with a potato masher or fork.
• Gluten-Free flour – I used Edmonds self-raising flour in these muffins. This contains a mix of maize, tapioca, fice flour. If you don’t use self raising you will need to add 3/4 tsp of xantham gum.
• Coconut oil – This is my preferred oil to use when baking these sweet potato muffins.
• Milk – You can use your choice of milk I prefer to use a dairy-free milk.
• Spices – I have used cinnamon as a mild spice to give some flavour you could also add some nutmeg.
• Sweetener – I used a blend of coconut sugar and maple syrup as thats what I found gave the best results.
• Chocolate chips or chocolate drops – I used dark chocolate chips that are dairy-free.
  

Recipe Steps

Step One

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.

Step Two

In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.

Step Three

In another bowl, whisk the eggs and then add the sugar, maple syrup, oil, milk, vanilla extract, and vinegar.

Step Four

Once the liquid ingredients are combined whisk the mashed sweet potato/kumara through the liquid until all is combined.

Step Five

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.

Step Six

Transfer the batter to the prepared muffin tray and spoon it evenly between the 12 muffin cups.

Step Seven

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 5 minutes in the pan and then transfer to a cooling rack.

Substitutions

• As mentioned above my preference for baking these is coconut oil. You can also use any neutral vegetable oil such as avocado oil or olive oil. If using olive oil I would choose pure mild olive oil over extra virgin as this will taste too strong.
• I have made these sweet potato muffins with unsweetened coconut milk, almond milk, and soy milk. You can also use regular milk if dairy is not an issue.
• I used coconut sugar in these muffins. I prefer to use unrefined sugar, you could also use rapadura sugar, muscovado sugar or standard brown sugar.

Storage

These sweet potato muffins should keep in an airtight container in the fridge for up to five days. They should freeze in an airtight bag or container for up to three months.

Baking Tip

Use room temperature eggs which can help provide more height in your muffins.

For other gluten-free baking recipes with hidden veggies you might like to try:

• Paleo Pumpkin Chocolate Chip Bars
• Spiced Paleo Pumpkin Bread
• Pumpkin Banana Oat Muffins
• Gluten-Free Savoury Muffins

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If you make these sweet potato muffins, I’d love for you to give them a star rating ★ below, and please let me know how you get on! You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!

Have a lovely week!

Hope