Fall flavours keep rolling out on the blog and I couldn’t be more excited!! Along with pumpkin this year, I’ve been going nuts with sweet potato. It was my secret ingredients in my most recent pancake recipe and they turned out so fluffy that I had to keep experimenting. Recipe for Sweet Potato Gluten-free Pancakes can be found by clicking here.
I’m a huge believer that baked goods don’t need to be off limits or “bad foods”. With a little extra effort to come up with nutritious ingredients, there’s no reason why muffins can’t pass for breakfast, lunch or even a snack.
Loaded with flavours of cinnamon and nutmeg, these muffins are so cozy. I didn’t make these gluten-free this time but you can definitely substitute the organic whole wheat flour with a gluten-free blend if you prefer.
I can’t wait to see you try this muffin recipe! Please tag me @balancingandie on all socials. I LOVE seeing your creations. To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!
Sweet Potato Chocolate Chip Breakfast Muffins (Dairy-free)
- 1 cup almond flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/3 cup seeds (I used pumpkin)
- 1/4 cup mini chocolate chips (dairy free)
- 1 1/2 cup mashed sweet potato (canned or fresh)
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 cup almond milk
- 2 whole eggs
- 2 tbsp pumpkin seeds and/or chocolate chips
- If using canned sweet potato, proceed to step 2. Wash, dry and wrap sweet potatoes in aluminum foil. Bake at 400F until a fork easily pierces them. Peel and mash once cool and store in fridge if doing ahead of time. Alternatively, you can cube the potatoes and boil in a large stock pot until tender.
- Preheat oven to 350F. Line 12 cup muffin tray with liners.
- Mix dry ingredients in a small bowl.
- Mix wet ingredients in a large bowl.
- Add dry ingredients to wet ingredients. Stir gently until just combined (careful to not over mix).
- Spoon about 2 tbsp of batter per cup, dividing the remaining batter evenly. Top with extra toppings, if using.
- Bake for 27-30 minutes. Check to see if done by inserting a toothpick. It should come out clean. If not, keep adding 2 minutes until the muffins are done.
- Allow to cool and store in the refrigerator for up to 1 week or freeze.
2 Replies to “Healthy Sweet Potato Breakfast Muffins (Dairy-free)”
Can you use regular flour instead of almond flour?
The mix of the flour and almond flour gives a really good texture and softness. I haven’t tried just regular flour in this recipe so I’m not sure with proportions or if it would be sweet enough as I find almond flour sweeter than regular flour.