These are super moist and contain a sneaky ingredient - (*whispers*...sweet potato). 🍠 -added 1/27/25
“Don’t Tell the Kids” Chocolate Chip Muffins - VegWithMandy.com
makes 6 muffins; easy to double!
Preheat oven to 350F.
Oil muffin tins with cooking spray or use a liner for oil-free option.
Bake the Sweet Potatoes.
Slice:
- 2 medium sweet potatoes in half long ways.
Then place them, cut side down, on a slightly oiled, foil-lined baking sheet. (You only need ~1-2 tsp. Could try parchment paper for oil-free, but may not caramelize.)
Bake for about 30 mins until soft (but not burned!)
Meanwhile, Prep Other Ingredients.
In large bowl, place Dry ingredients, then set aside:
- 3/4 c whole wheat flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
Once sweet potatoes are done and cool enough to handle, to a high speed Blender, add and blend until smooth (no chunks):
- 1 Tbsp ground flax seed
- 1c of baked sweet potato, peel removed (will take about 1 to 1 and 1/2 sweet potatoes)
- 1/2 c Unsweetened almond, or soy milk for nut free
- 1/4 c maple syrup
Pour Blender contents into the bowl of Dry Ingredients.
Mix Well. Then fold in:
- heaping 1/3 c chocolate chips, dairy-free
Pour into muffin tins to 2/3 full.
Bake at 350F x 25-30 mins until an inserted knife comes back clean.
Here I'm baking sweet potatoes 2 ways, batch cooking for 2 separate recipes. The ones on the left are for this recipe. : )
Remove the flesh of 1 to 1 and 1/2 baked sweet potatoes until you have a total of 1 cup, then blend with the rest of the wet ingredients.
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