Sweet Potato Chocolate Chip Muffins
These dairy free chocolate chip sweet potato muffins are fun to make and delicious to eat.
Servings: 12 Muffins
- 1 ¾ cups flour
- ¾ cup brown sugar
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- 4 tsp baking powder
- ½ tsp salt
- 1 cup mashed sweet potato* instructions to cook in notes
- 2 eggs
- 1 cup oat milk or any type of milk
- ¼ cup olive oil
- ½ cup dairy free chocolate chips
Preheat the oven to 350F. Line a muffin tin with paper liners or spray with oil.
In a large bowl, mix together the dry ingredients. In a separate bowl mix together the liquid ingredients.
Pour the liquid ingredients into the dry, add in the chocolate chips and gently mix together. The flour should be absorbed into the liquids and form a thick mixture but it doesn’t need to be smooth.
Spoon batter into the muffin tins until they are mostly full. Bake at 350F for 16-18 minutes or until a toothpick inserted into the Center comes out clean.
*There are two ways to cook your sweet potato. Oven method: Preheat oven to 400 F. Rinse 2 small or 1 large sweet potato. Use a knife to poke two holes in the top of each one then place them on a baking tray. Bake at 400F for 45 minutes to 1 hour. Remove from the oven and peel.Place in a bowl and mash with potato masher or blend in a blender or food processor. Stovetop Method: Peel and chop into quarters and place in a pot with water. Bring to boil and then turn down the heat and let them simmer until they pierce easily when poked with a fork. Place in a bowl and mash with potato masher or blend in a blender or food processor.