These sweet potato chocolate chips muffins are ideal choice for breakfast as they consist of healthy ingredients. So soft and delicious these muffins are so tempting, you won't stop at just one.
These fluffy sweet potato muffins are packes with delicious flavours and plenty of chocolate. Great for breakfast, snacks or freezing for later! The secret to making these sweet potato muffins incredibly moist and delicious? Baking sweet potatoes. The combination of flour gives also interesting consistency and flavour.
These muffins are scented with ground cloves which pairs great with sweet potato, but you can use any other spice such as cinnamon, nutmeg or ground ginger.
There are really lots of reasons why you should make these sweet potato chocolate chip muffins. They are soft, delicious and packed with pieces of rich dark chocolate. These muffins are also healthy they hold sweet potato mash, whole grain spelt flour and way less sugar than lots of traditional muffin recipes.
And they are also so easy to make once you have sweet potato mash ready. Bake sweet potatoes whilst you have the oven on for dinner and then you're only a few short steps away from amazing muffins.
Using chocolate chips or chunks (cut from a chocolate bar) yield a slightly different muffin. Chocolate chips hold their shape well during baking while chocolate chunks (which I cut to different size pieces for varying chocolate texture) are melty and soft. I highly recommend trying both options!
MAKING SWEET POTATO MASH: Making the batter for these muffins start with making sweet potato mash. The easiest way to make the mash is to bake the sweet potatoes in the oven.
For these recipe take 2 medium sweet potatoes, pierce them a few times with a fork and bake in the oven on 200°C (392°F) for about 50 - 60 minutes. You will know they are ready if you can easily insert fork into the potatoes.
Leave them to cool for 4 - 5 minutes then remove the skin and mash using a fork or potato masher. Now, you have ready the most important ingredient for these muffins, sweet potato mash which will give softness, moistureness and delicate sweet aroma to the muffins.
MAKING THE BATTER: For the batter, first combine flours, baking soda, ground clove and salt in one bowl. If using chocolate bar, cut it into smaller chunks on a cutting board using a sharp knife.
In another bowl combine all wet ingredients using a hand whisk - eggs, muscovado sugar, Greek yogurt, melted butter and vanilla extract. Whisk everything until you get homogenous mixture. Now pour this slowly into flours, add prepared chocolate chunks and using a spatula fold together. Don't overmix, stir just until everything is combined.
BAKING THE MUFFINS: Now, it's time for baking these moist muffins. Prepare the baking tray by lining it with 6 standard muffin cases. Fill each case with the batter 3/4 full. Bake the muffins in the oven preheated to 175 C for about 12 - 15 minutes.
Check if the muffins are ready by inserting skewer into one muffin. It should come out with some crumbs on it, so be sure not to overbake the muffins.
These soft bakery style muffins are best enjoyed while still warm, but can be stored in an airtight container at room temperature for up to 2 - 3 days.
Muffins can be frozen for up to 2 months. To freeze muffins, wrap them separately with cling film and place in freezer bags. To thaw, remove the muffins from the freezer and let them thaw at room temperature for several hours or heat up before enjoying.
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