This Sweet Potato Muffins recipe with Chocolate Chips or without is moist, just sweet enough and rich in fall flavors like cozy cinnamon. They are made with healthy swaps including real mashed sweet potato, honey instead of sugar, apple sauce, white wheat flour and almond milk. A perfect cozy fall side dish or dessert.
Preheat the oven to 350 degrees. Spray 12 muffins tins with cooking spray.
In a large bowl mix the sweet potato, eggs, apple sauce, honey, almond milk, butter, and vanilla extract.
Add the flour, cinnamon, baking soda, and salt. Mix until well combined.
Fold in the chocolate chips.
Divide batter into the muffins tins and top with a few extra chocolate chips.
Bake for 20-25 minutes or until a toothpick comes out clean!
To Cook the Sweet Potato:
Boil the Sweet Potato: Cut the sweet potato into 1 inch cubes and boil them for 12-15 minutes until tender. Make sure they are tender enough to pierce with a fork. You'll need about 2 medium sweet potatoes.
Cook in the Oven: Preheat the oven to 400 degrees. Cook the sweet potatoes until they are tender for about 30 minutes.
Cook in the Microwave: Pierce the sweet potato with a fork several times. Microwave for 5-10 minutes, depending on the size of the sweet potato. Flip halfway through the cooking. Cook until fork tender.
Use Canned: You can use canned sweet potatoes has a shortcut but make sure they aren't sweetened.
Store any leftovers in an airtight container in the refrigerator for up to a week.