Moist, rich, and just sweet enough, these Chocolate Chip Sweet Potato Muffins blend wholesome ingredients with unforgettable flavor!
If you’re anything like me, most of your mornings might feel like a whirlwind—the idea of a delicious and wholesome breakfast a distant memory. I remember one particularly hectic morning before my busy workday a few weeks ago. I found myself unwrapping my fourth bland protein bar of the week, dreaming that I was biting into something more appealing. I started to look into breakfast recipes that were easy to make ahead and grab for an on-the-go nosh. It is no exaggeration to say that these Chocolate Chip Sweet Potato Muffins have restored my faith in breakfast! They’re simple to prep and easy to store, and they deliver a homemade warmth to even the busiest of days.
The wholesome ingredients in this recipe lend a beautifully balanced flavor to every bite. Sweet potato gives these muffins a naturally moist texture and a subtle sweetness, while coconut sugar brings a caramel-like depth. Chinese five-spice contributes warm and aromatic notes that take the flavor profile of this dish to the next level. Mini chocolate chips add an indulgent tone to this recipe that complements the nutty tahini base. The result? A muffin that tastes decadent but won’t leave you with the sugar crash of store-bought chocolate muffins.
These chocolate chip sweet potato muffins bridge the gap between nourishment and comfort. Make them ahead of time for a quick breakfast you can take on your commute or enjoy as a post-workout snack. Looking for a sweet treat that won’t derail your healthy food goals? You could also serve these muffins as a better-for-you dessert option at your next gathering. However you choose to enjoy these muffins, I can guarantee that this recipe is one you won’t want to miss!
The fascinating history of the sweet potato
These days, sweet potatoes are a ubiquitous ingredient in grocery stores around the world. But did you know that the history of the sweet potato goes back thousands of years? That’s right! The sweet potato was first cultivated by people native to Central and South America. Seabound explorers later spread the popularity of the sweet potato across Europe, Africa, and Asia. In the United States, sweet potatoes have become inextricably linked with Southern cuisine. Savory sweet potato casseroles and sweet potato pies have become staples of Southern dining culture. Nowadays, the sweet potato has become even more popular for its nutritional profile. This unassuming starchy vegetable is packed with nutrients like fiber and vitamin C, making it an excellent addition to any health-conscious diet. You can enjoy sweet potatoes in everything from smoothies to baked goods, making them one of the most versatile ingredients around! This muffin recipe is a perfect example of how the sweet potato continues to encourage innovative ways of connecting tradition, flavor, and nourishment.
How do I store leftovers?
One reason I can’t stop singing this recipe’s praises is because of just how easy these muffins are to store. Once they have fully cooled, you can store your leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can also keep them in the fridge (in an airtight container) for up to 5 days or in the freezer (double-wrapped in plastic and in a freezer-safe container or Ziploc bag) for up to 2-3 months. If you choose to freeze your leftover muffins, just thaw them overnight in the fridge or reheat them in the microwave until warmed through before serving.
Serving suggestions
You can absolutely enjoy these chocolate chip sweet potato muffins on their own as a quick breakfast or snack. But I also find that these muffins pair exceptionally well with a wide range of other dishes. If you’re enjoying these muffins in the morning, you could pair them with a refreshing drink. Consider serving them with a Chai Latte, Iced Latte, or a Frozen Fruit Smoothie. These delectable muffins also work beautifully as a dessert option. To elevate this recipe into a memorable dessert, you could crumble your muffins over a bowl of Sugar-Free Frozen Yogurt or this Yogurt Parfait.
Ingredients
- 1/2 cup baked sweet potato mashed
- 5 tablespoons tahini
- 4 1/2 tablespoons coconut sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons coconut flour packed
- 1 1/4 teaspoons Chinese five-spice powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons mini chocolate chips
Instructions
- Preheat your oven to 400°F and rub 6 holes of a muffin pan generously with oil or spray.
- In a large bowl, use an electric hand mixer to beat the sweet potato, tahini, and coconut sugar until combined. Add in the egg and vanilla and beat again until well combined, scraping down the sides as needed.
- Add in the coconut flour, five-spice powder, baking powder, and salt and beat again until smooth and mixed. Stir in the chocolate chips.
- Fill the muffin cavities just over halfway full and bake until a the top is golden brown and a toothpick inserted in the center comes out clean, about 23-24 minutes.
- Let cool in the pan completely before running a sharp knife around the edges and gently removing the muffins from the pan.
- Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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