Chocolate Chip Sweet Potato Muffins

By Jessica    

May 6, 2016

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  • Prep: 15 mins
  • Cook: 45 mins


1Preheat the oven to 375 degrees F. Coat a 6-cup muffin tin

2Combine the sweet potato rice, cinnamon, baking soda, coconut flakes and a pinch of salt in a medium bowl. Add the egg and egg white, honey and vanilla and mix thoroughly. Fold in the chocolate chips.

3Spoon the batter into the cups, filling each ¾ of the way. Bake for 23-25 minutes or until a knife inserted in the center of a muffin comes out clean.

4Remove the muffins from the tin and allow to cool on a rack for 5 minutes before serving.

*I used 3 ½ Tbsp. and it still had a lot of chocolate flavor, if you wanted to make this lower calorie.
Please note that the nutrition analysis is approximated using MyFitnessPal.
Maffucci, Ali. "Chocolate Chip Sweet Potato Muffins." Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals. New York: Clarkson Potter, 2015. 207. Print.


1 small sweet potato, peeled, spiralized with Blade C, then riced (approximately 1 cup)

½ tsp. Ground Cinnamon

½ tsp. Baking Soda

2 Tbsp. Unsweetened coconut flakes

Pinch of Salt

1 Large egg plus 1 egg white

2 Tbsp. of Honey (I used Agave Nectar)

½ tsp. Vanilla Extract

5 Tbsp. Dairy-Free Chocolate Chips (such as Enjoy Life)


Nutrition Facts

Serving Size1
Total Fat7(g)
Total Carbohydrates19(g)

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