Sweet Potato Muffins

Oven, mini muffin tin, large bowl, small bowl

Ingredients

• 1 cup sweet potatoes, cooked and mashed (about 1 medium sweet potato)
• 1 1/2 cups whole wheat flour
• 1 tablespoon ground flaxseeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup maple syrup
• 1/4 cup plain Greek yogurt
• 1/3 cup milk
• 2 tablespoons oil
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips

Directions

1. Preheat the oven to 350F. 
2. Line a mini muffin tin with paper liners or lightly grease it with cooking spray. 
3. Cook and mash the sweet potato: if not already done, cook the sweet potato by baking or steaming it, then mash it and let it cool slightly. 
4. Mix together the dry ingredients in a large bowl. Combine the wet ingredients in a separate bowl. Stir in the mashed sweet potato until smooth. 
5. Mix the wet and dry ingredients gradually until just combined. Avoid overmixing. 
6. Gently fold in the dark chocolate chips. 
7. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
8. Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs. 
9. Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. 

Nutrition Information (per 1 mini muffin)