Healthy Sweet Potato Muffins

These healthy sweet potato muffins are naturally sweetened with maple syrup, made with wholesome ingredients like whole wheat flour and Greek yogurt, and studded with chocolate chips for a little treat in every bite.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 230

Author Lily Ernst

Ingredients

1 ½ cups whole wheat flour
1 tsp baking soda
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 ½ cups cooked and mashed sweet potato
2 eggs
½ cup plain Greek yogurt
¼ cup olive oil
½ cup pure maple syrup
1 tsp vanilla extract
½ cup dark chocolate chips
2 Tbsp dark chocolate chips

Instructions

Preheat oven to 350F and grease a muffin pan with butter or non-stick cooking spray.
In a medium bowl, toss together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
1 ½ cups whole wheat flour, 2 tsp cinnamon, 1 tsp baking soda, ¼ tsp nutmeg, ¼ tsp salt
In a large bowl, blend the sweet potatoes, eggs, Greek yogurt, olive oil, maple syrup, and vanilla until smooth.
1 ½ cups cooked and mashed sweet potato, 2 eggs, ½ cup plain Greek yogurt, ¼ cup olive oil, ½ cup pure maple syrup, 1 tsp vanilla extract
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
½ cup dark chocolate chips
Divide the batter evenly into the prepared muffin pan. Top each muffin with a few more chocolate chips
2 Tbsp dark chocolate chips
Bake for 25–27 minutes or until a toothpick inserted into the center comes out clean.

Notes

Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Nutrition