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sweet potato muffins with chocolate chips

Sweet Potato Chocolate Chip Muffins

These muffins can be frozen and thawed for a quick breakfast on the go. Just microwave for 40 seconds or so, depending on the wattage of your microwave. Recipe courtesy of www.ncsweetpotatoes.com
Course Breakfast, Dessert
Cuisine American
Keyword muffins, sweet potatoes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 servings
Calories 206kcal
Author New Sprout Organic Farm


  • 4 eggs
  • 2 Cups sugar
  • 2 Cups room temperature mashed sweet potatoes
  • 3/4 cup vegetable oil
  • 2 Cups all-purpose flour
  • 1 Cup whole wheat flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 1 pkg. mini semi-sweet chocolate chips


  • Preheat oven to 350ยบ degrees.
  • Peel, wash, and cut sweet potatoes into diced shapes. Place sweet potatoes in a food processor and pulse 10-15 times, till potatoes resemble mashed potato consistency.
  • Beat eggs, sugar, sweet potatoes and oil in a large bowl until smooth.
  • In a separate bowl, mix all dry ingredients together.
  • Gradually add dry ingredients to liquid ingredients, stirring after adding a little at a time. Stir all ingredients together till thoroughly combined.
  • Fold in chocolate chips.
  • Fill a muffin or cupcake tin with paper-lined cups.
  • Fill each cup 3/4 full.
  • Bake 16-20 minutes.
  • Enjoy!
  • Makes 3-4 dozen muffins, depending on the size of muffins you chose.