Sweet Potato Chocolate Chip Muffins
Sweet potatoes are so versatile and probably my favourite starch source. They make my Sweet Potato Chocolate Chip Muffins nice and moist and with the coconut flour they turned out pretty light as well. They’re not overly sweet so the dark chocolate chips are a great addition. We took these snowshoeing and they tasted divine with some natural peanut butter sandwiched in them. We also tried them hot out of the oven, spread with ghee, which was equally as tasty! Muffins are a great snack or addition to any meal.
I used a number of different coconut products in this recipe including flour, sugar, oil and milk. I hadn’t planned it that way but that’s how it worked out! I love coconut flour because of it’s slightly sweet, coconut flavour and high fibre content. When baking with it you’ll notice that recipes need more eggs. You also need less of it compared to other flours as its quite absorbent.
Coconut contains lauric acid which supports the immune system and thyroid function. Coconut oil in particular is anti-fungal and anti-bacterial making a great addition to your diet if you’ve got dysbiosis or candida. As for the coconut sugar, I like it because it’s not stripped of nutrients like table sugar and contains zinc, iron, calcium and potassium. These nutrients help the body actually metabolize the sugar and unlike table sugar don’t contribute to depleting you of them. It’s also lower glycemic which is always great for maintaining a stable blood sugar balance. If you’ve read my posts on Adrenal Dysfunction you’ll understand that low blood sugar is a stressor on the body and something we want to avoid.
- 3/4 c coconut flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 c coconut sugar
- 1/4 tsp sea salt
- 6 medium eggs
- 1/4 c coconut oil, melted
- 1 tsp apple cider vinegar
- 1 c sweet potato, mashed
- 1/2 c coconut/almond milk
- 1/3 c dark chocolate chips (I use enjoy life or camino)
- Preheat oven to 350 degrees Fahrenheit. Bake sweet potato for 40 minutes or until cooked through. This will depend on it’s size. Once cooked through, let cool then peel and mash in a bowl and set aside 1 cup.
- Add coconut flour, baking soda, cinnamon, coconut sugar and sea salt to a bowl, mixing to combine.
- Add eggs, coconut oil, apple cider vinegar, sweet potato and coconut milk to a separate bowl. Using an electric mixer, beat to combine.
- Add wet ingredients to dry and stir until well combined and smooth. Stir in chocolate chips.
- Spoon batter evenly into a lined muffin pan and top each muffin with a few more chocolate chips.
- Bake for 25-30 minutes at 350 degrees Fahrenheit.