Recipes Collection

Sweet Potato Muffins



  • 1 1/2 Cup Roasted Sweet Potato Mashed
  • 2 eggs
  • 1/2 Cup Unsweetened Applesauce
  • 1/4 Cup pure maple syrup
  • 1/2 Cup Milk I used almond mmilk
  • 2 Tbsp Avocado Oil Can use coconut oil or EVOO too
  • 1 Tsp Vanilla Extract
  • 1 1/2 Cup Flour Plus 2 Tbsp
  • 2 Tsp Cinnamon
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt Plus extra for topping
  • 1/2 Cup Dark Chocolate Chips Plus 2 Tbsp for topping



  • Roast ~4 medium-sized sweet potatoes at 375 degrees F for 45 mins. (Poke holes in sweet potatoes with a fork and place sweet potatoes on a baking sheet.) Allow to cool for 10 minutes. Remove the skin and mash out 1 ½ cups of the sweet potato leaving no chunks! I wanted mine pureed so I used my food processor for this step.
  • Change heat to 350 degrees F and line a 12 cup muffin tin with liners. Spray the inside of them with nonstick cooking spray. We don’t want them sticking to the liners!
  • In a large bowl, combine mashed sweet potato, eggs, maple syrup, oil, vanilla, applesauce, and milk.
  • Mixing on low, add in flour, cinnamon, baking soda, and salt.
  • Fold in ½ cup chocolate chips.
  • Divide batter evenly into muffin liners, top with a few chocolate chips, and bake for 20-25 mins. Cool muffins for 5 minutes and top with sea salt if desired! Store in the fridge and NOT on the counter for up to 3 days.

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