I made these muffins tonight. I should have tripled the recipe because it only makes six and my kids are begging for more! They tasted great! The recipe only took a few minutes to whip up, so I will definitely be making some more this week for my kids. This recipe is from Ali Maffucci’s cookbook, Inspiralized.
Chocolate Chip Sweet Potato Muffins
(Makes six muffins)
1 small sweet potato, peeled, spiralized, then riced (use a food processor to rice)
1/2 tsp ground cinnamon
1/2 tsp baking soda
2 tbsp unsweetened coconut flakes
1 large egg plus 1 egg white
2 tbsp honey
1/2 tsp vanilla extract
5 tbsp dairy-free chocolate chips (I opted for mini chocolate chunks)
1. Preheat the oven to 375 degrees. Coat a 6-cup muffin tin lightly with cooking spray.
2. Combine 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, vanilla and mix thoroughly. Fold in the chocolate chips.
3. Spoon the batter into the cups, filling each three-fourths of the way. Bake for 23-25 minutes or until a knife inserted in the center of a muffin comes out clean. Remove the muffins from the tin and allow to cool on a rack for 5 minutes before serving.
Serving Size: 1 muffin