All Recipes  >  Breakfast  >

Sweet Potato Muffins with Chocolate Chips & Pecans

A feel-good muffin that’s loaded with nutrients and uplifting ingredients! Sweet potatoes increase the production of the happiness hormone serotonin and chocolate contains the bliss molecule anandamide. This magical combination not only tastes incredible together, but it’s also a delicious way to support your mind and mood!

INGREDIENTS

Makes 9 larger muffins or 12 regular size muffins

1 cup oat flour
½ cup gluten free flour (I use this one.)
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1½ cups baked sweet potatoes, mashed and skin removed
2 large eggs (can sub flax or chia eggs)
1 teaspoon vanilla
⅓ cup maple syrup
½ cup applesauce
¼ cup melted coconut oil
2 tablespoons plant-based milk
¾ cup chocolate chips, reserve 2 tablespoons for top
¼ cup pecans, chopped

A feel-good muffin that’s loaded with nutrients and uplifting ingredients! Sweet potatoes increase the production of the happiness hormone serotonin and chocolate contains the bliss molecule anandamide. This magical combination not only tastes incredible together, but it’s also a delicious way to support your mind and mood!

INGREDIENTS

Makes 9 larger muffins or 12 regular size muffins

1 cup oat flour
½ cup gluten free flour (I use this one.)
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1½ cups baked sweet potatoes, mashed and skin removed
2 large eggs (can sub flax or chia eggs)
1 teaspoon vanilla
⅓ cup maple syrup
½ cup applesauce
¼ cup melted coconut oil
2 tablespoons plant-based milk
¾ cup chocolate chips, reserve 2 tablespoons for top
¼ cup pecans, chopped

METHOD

TO MAKE THE FLAX EGGS: Add 1 tablespoon ground flax seeds or chia seeds to 3 tablespoons warm water per egg. Mix in a small bowl and let sit for 5 to 6 minutes or until the mixture becomes gelatinous.

TO ROAST THE SWEET POTATOES: Preheat the oven to 400 degrees. Line a baking tray with parchment paper. Bake for about 45 minutes to 1 hour or until they can be easily pierced with a fork. Let cool before removing the skin and separating out 1½ cups mashed.

TO MAKE THE MUFFINS: Preheat the oven to 375 degrees. Line the cups of a standard 12-cup muffin pan with paper liners. In a large bowl, whisk together the oat flour, gluten-free flour, cinnamon, baking powder, baking soda, and salt. In another bowl, whisk together the mashed sweet potatoes, eggs (or flax eggs), maple syrup, vanilla, applesauce, melted coconut oil, and plant-based milk. Stir until well-combined.

Add the wet ingredients to the dry ingredient and mix until smooth. Add in the chocolate chips and pecans, reserving 2 tablespoons of each for the top. Divide the batter between the prepared muffin cups. Sprinkle the remaining chocolate chips and pecans to the top of each muffin. Bake until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let cool for at least 20 minutes on a rack before removing muffins from the pan. Serve and enjoy every bite!