Sweet Potato Chocolate Chip Muffins

These were SOOOO good! I was really scared that they were going to be scary. I actually don’t really taste much sweet potato, but instead it reminds me of carrot cake. I also don’t think that I really taste the coconut flour. Usually taste stands out for me, so either I’m getting used to it, or other flavors have overshadowed it. I’m so happy with these! I think they would make a great muffin for dessert or breakfast.  It could be good before a workout as it is dense in carbs. I would also try this recipe using pumpkin as well.



  • 1/4 tsp salt
  • 1/2 cup coconut flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 1/2 cup ghee or coconut oil, melted
  • 2/3 cup grade B maple syrup or honey
  • 2/3 cup sweet potato puree (purchased canned at Whole Foods)
  • 6 eggs
  • 1 cup Enjoy Life Mini Chocolate Chips

Preheat the oven to 350 degrees.  In a bowl, combine all dry ingredients except for the chocolate chips. In a larger bowl, combine all wet ingredients and beat until combined. Pour dry ingredients into wet ingredients and mix until smooth. Stir in chocolate chips. Scoop into one dozen muffin cups and bake for 30-35 minutes (check with a toothpick). Allow to cool on a rack. Store in the refrigerator and reheat in a toaster oven.


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