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Sweet Potato & Chocolate Chip Muffins (Gluten-Free)

These light and fluffy sweet potato and chocolate chip muffins make a delicious grab and go breakfast or snack!

Ingredients:

1 3/4 cups self-raising flour 1/3 cup coconut sugar 1 tsp baking soda 1 tsp cinnamon 1/2 tsp sea salt 2 eggs 1/3 cup coconut oil 1/3 cup milk of choice 1 Tbs maple syrup 1 tsp vanilla extract 1 tsp apple cider vinegar 1 cup mashed sweet potato 1/2 cup chocolate chips

Grab Recipe!

Add gluten free flour, coconut sugar, baking soda, salt and cinnamon to a bowl and stir to combine.

Add gluten free flour, coconut sugar, baking soda, salt and cinnamon to a bowl and stir to combine.

In another bowl whisk the eggs.

Add gluten free flour, coconut sugar, baking soda, salt and cinnamon to a bowl and stir to combine.

In another bowl whisk the eggs.

Add the coconut oil, maple syrup, milk of choice, apple cider vinegar and vanilla extract, whisk together.

Add gluten free flour, coconut sugar, baking soda, salt and cinnamon to a bowl and stir to combine.

In another bowl whisk the eggs.

Add the coconut oil, maple syrup, milk of choice, apple cider vinegar and vanilla extract, whisk together.

Add the mashed sweet potato.

Add gluten free flour, coconut sugar, baking soda, salt and cinnamon to a bowl and stir to combine.

In another bowl whisk the eggs.

Add the coconut oil, maple syrup, milk of choice, apple cider vinegar and vanilla extract, whisk together.

Add the mashed sweet potato.

Whisk the sweet potato through the liquid until combined.

Add gluten free flour, coconut sugar, baking soda, salt and cinnamon to a bowl and stir to combine.

In another bowl whisk the eggs.

Add the coconut oil, maple syrup, milk of choice, apple cider vinegar and vanilla extract, whisk together.

Add the mashed sweet potato.

Whisk the sweet potato through the liquid until combined.

Add the wet ingredients to the dry and fold in until combined.

Add gluten free flour, coconut sugar, baking soda, salt and cinnamon to a bowl and stir to combine.

In another bowl whisk the eggs.

Add the coconut oil, maple syrup, milk of choice, apple cider vinegar and vanilla extract, whisk together.

Add the mashed sweet potato.

Whisk the sweet potato through the liquid until combined.

Add the wet ingredients to the dry and fold in until combined.

Add the chocolate chips and stir through the muffin batter.

Make it!

Add gluten free flour, coconut sugar, baking soda, salt and cinnamon to a bowl and stir to combine.

In another bowl whisk the eggs.

Add the coconut oil, maple syrup, milk of choice, apple cider vinegar and vanilla extract, whisk together.

Add the mashed sweet potato.

Whisk the sweet potato through the liquid until combined.

Add the wet ingredients to the dry and fold in until combined.

Add the chocolate chips and stir through the muffin batter.

Make it!

Spoon the sweet potato batter into prepared muffin tray.

Add gluten free flour, coconut sugar, baking soda, salt and cinnamon to a bowl and stir to combine.

In another bowl whisk the eggs.

Add the coconut oil, maple syrup, milk of choice, apple cider vinegar and vanilla extract, whisk together.

Add the mashed sweet potato.

Whisk the sweet potato through the liquid until combined.

Add the wet ingredients to the dry and fold in until combined.

Add the chocolate chips and stir through the muffin batter.

Make it!

Bake at 180c/355f for 12-16 min. Cool for 5 min then transfer the muffins to a cooling rack.

Add gluten free flour, coconut sugar, baking soda, salt and cinnamon to a bowl and stir to combine.

In another bowl whisk the eggs.

Add the coconut oil, maple syrup, milk of choice, apple cider vinegar and vanilla extract, whisk together.

Add the mashed sweet potato.

Whisk the sweet potato through the liquid until combined.

Add the wet ingredients to the dry and fold in until combined.

Add the chocolate chips and stir through the muffin batter.

GRAB RECIPE!

For nutritional information and the printable recipe  go to  lovefoodnourish.com