How are you and how was your thanksgiving holiday weekend? We literally had the MOST amazing turkey with crispy golden brown skin. I think it’ll be our go-to for years to come.
Most importantly though I was able to settle in and relax. I got out of the city early last Wednesday and heading to my in-laws to being pie baking and prepping for the big turkey. In fact, I actually made TWO pies: a healthier pumpkin pie based on this filling and a delicious cherry pie with a crumble topping.
Apparently I was really into baking this weekend because on Saturday I made a three layered white vanilla cake for Tony’s sister’s birthday.
See how to make the sweet potato muffins:
To me, there’s nothing better than sleeping in and baking on the weekends. The house fills with the And now that we’re post thanksgiving, I’ve got an amazing healthy muffin recipe for you to try out: healthy roasted sweet potato muffins with chocolate chips & a hint of cinnamon.
The secret to making these sweet potato muffins incredibly delicious, moist and tender? Roasting your sweet potatoes beforehand. It’s especially perfect if you have leftover sweet potatoes from Thanksgiving.
I’ll be back to the regular scheduled recipes after this week (we’re doing gift guides every single day this week so be sure to stay tuned!).
I hope you have an amazing week — if you make any recipes from AK be sure to tag #ambitiouskitchen on Instagram and always leave a comment and rate the recipe! xo.
More healthy muffin recipes to try:
Skinny Banana Chocolate Chip Muffins
Dreamy Orange Chocolate Chip Muffins
Grandma’s Healthy Bran Muffins
Healthy Pumpkin Chocolate Chip Muffins
Power Flax Chocolate Chip Banana Oatmeal Muffins
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Chocolate Chip Sweet Potato Muffins
Ingredients
- Wet ingredients
- 1 ½ cups mashed sweet potato (from 2-3 large sweet potatoes)
- 2 eggs
- ¼ cup pure maple syrup
- 2 tablespoons avocado oil, olive oil or melted coconut oil (butter will also work!)
- 1 teaspoon vanilla extract
- ½ cup nonfat plain Greek yogurt
- 1/3 cup unsweetened vanilla almond milk (or lite coconut milk)
- Dry ingredients
- 1 ½ cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark chocolate chips
- For topping:
- 2 tablespoons dark chocolate chips
Instructions
- To roast the sweet potatoes: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Poke holes in sweet potatoes with a fork and place sweet potatoes on baking sheet. Roast in the oven for 45 minutes to 1 hour or until fork tender, depending on the size of your potatoes. Allow to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato. Do not use more than that.
- Reduce heat in oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
- In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
- In a separate large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, greek yogurt and almond milk until well combined, smooth and creamy.
- Add wet ingredients to dry ingredients and mix until just combined. Gently fold in ½ cup chocolate chips.
- Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 25-35 minutes or until toothpick comes out clean or with just a few crumbs attached.
- Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top.
Nutrition
P.S. just in case you are wondering, we’re most definitely doing COOKIE WEEK on AK this year. If you have any suggestions, leave them in the comments below!
Hi. I wanted to know if I could use banana instead of sweet potatoes. I tried it with sweet potatoes and they were good, loved the surprisingly fluffy texture and wanted to try it with bananas. Thanks
Hi! Try one of my banana muffins here (I have a bunch!)
My kids said they were the best muffins they’ve ever had! I used all purpose flour and I believe they still turned out great.
So happy to hear that!
These are delicious and love that they are still healthy! You have great recipes!
So glad you enjoyed! I hope you keep finding new recipes to try here 🙂
Absolutely amazing! I did not expect that! These are so delicious!!! 😱😍😋
So glad you loved them!
These were very bland. For the amount of good stuff in them I was very surprised they they could taste so weird. Next time I will just eat the sweet potato by itself.
Sorry to hear that! These should be plenty sweet after roasting the sweet potato, plus the maple syrup and chocolate chips.
I’ve tried so many sweet potato muffin recipes off the internet and hands down this one is my favorite!!!! Huge fan!
So glad you love this one!!
I LOVE this recipe and make it often. I actually made it this week because I had a leftover sweet potato from meal prep. Which brings me to my comment- this recipe works for pumpkin OR sweet potato. I love recipes that hold up even when I mess with them/ mess them up and this is definitely one. This is probably my all time favorite muffin recipe!
Absolutely! Glad you love these!
These are great! I used unsweetened vanilla almond yogurt, so I omitted the vanilla extract and followed the rest. We left the chocolate chips out of half the muffins for my one year old and my three year old loves them both ways – they’ve requested I make another batch tomorrow and I’ll leave them all chocolate free. What a win! Great recipe!
Perfect! So glad they’re kiddo-approved!
Made your black bean sweet potato breakfast burritos the other day and had leftover sweet potato so I made these. They are absolutely DELICIOUS! Texture is perfect, soft and moist. Will be making these often!
I had some leftover sweet potatoes I didn’t want to throw away. Found this recipe. I substituted light brown sugar foe the maple syrup, used coconut oil and added walnuts on top with semisweet chocolate chips. Mmmmmm….so good…definitely making these again. Family doesn’t know they were made with sweet potatoes…lol.
I followed the muffins as closely as I could to the recipe and the measurements, but they didn’t hardly rise and they have a soft potato rather than a muffin consistency. I tried baking them for an extra 5 mins but still the same. Very disappointed as it cost a fair bit to get all the ingredients. What did I do wrong?
Hi, Helen. Sorry to hear that! I’m not totally sure what may have gone wrong… What kind of flour did you use?
Hey Monique!
I love every recipe of yours I have ever made!
Quick question for this one: sometimes recipes call for “sweet potatoes” but really they mean yams. Can you confirm for me?
Xo
-G
Hi! I use actual sweet potatoes 🙂 Hope you enjoy these!!
These are light and airy and delicious. I cooked one large sweet potato in the microwave and it was exactly 1 and 1/2 cups as required for the recipe. I added 3 Tbs. Of pure Cocoa to make them more chocolatey and made 20 smaller (regular size) muffins from the batter. 10/10 will make again !!
Perfect! So happy they turned out amazing!
Oh. My. Goodness. These are heavenly!! My 20 month old helped me make these muffins. She’s obsessed with sweet potato, so this was a perfect way to make a yummy treat for her while getting in veggies too! I swapped the flour for Bob’s Red Mill gluten free 1-1 flour and they turned out amazing! I’m not sure how long they’ll last in this house… thanks, Monique! We will be making these again!! ☺️
Oh I’m so glad to hear that!! What a cute baking project to do together ☺️ Glad the GF flour worked well!
Delicious and nutritious ☺️ I made these with oat flour, extra spices & added walnuts on top too. Thanks for another great recipe!
Did you sub the oat flour for regular flour? We are gluten free, but I just used a gf all purpose flour. I like using oat flour though, so I’m wondering how that affected the texture?
Nice!! Happy you loved them, Becca 🙂
Monique, do you know how long I would bake these as mini-muffins?
Thanks!
Ooh I’m not sure as I haven’t tried it! I’d check them after 10 minutes but it may take longer than that.
Curious about the nonfat Greek yogurt – will regular Greek work?
Absolutely!
These muffins are tasty and will make for a good breakfast or snack (or dessert with some almond butter on top!). I added some flax seed in and used all purpose 1:1 gf flour, and they came out moist and flavorful. Put most of my batch in the freezer to enjoy later.
So glad that you loved these, Sonia! GREAT idea to stash them in the freezer. Thanks so much for the review 🙂
Love love love these. I’ve been making them for years. Super easy recipe and enjoyed by kids and adults – and appropriate for all times of day (breakfast? Snack? Dessert? All of the above?) I put them in my kids lunch boxes too and she has no clue she’s get a veg.
Haha YES perfect for any time of day!! I’m so glad that you guys are loving these, Courtney 🙂
These muffins are delicious!!! They’re definitely a fall/winter staple for us. Thank you for making so many healthy muffin recipes for us😊
You’re so welcome! I’m glad that you’re loving them 🙂
I try many “healthy » muffin variations. This one is delicious!
Awesome, so happy to hear you’re enjoying it!!
I absolutely love these muffins and so did my friends! They said they were the best muffins they ever ate! I used cows milk and it turned out great.
Omg best ever?! So happy to hear that!!