Chocolate chip muffins that are loaded with anti-cancer beta-carotene… Yes please! These sweet potato chocolate chip muffins are gluten and dairy free as well as paleo, so what’s not to love?

Enjoy these muffins as a healthier-alternative to other chocolate chip muffins for breakfast, as a snack, or as dessert!

Sweet Potato Chocolate Chip Muffins

Prep time: 10 minutes

Total time: 40 minutes

Makes: 12 mini muffins (or 6 regular-sized muffins)

Ingredients:

• 1 tsp coconut oil (to grease pan)
• 1 sweet potato spiralized using finest blade, then “riced” in food processor (basically it’s the consistency of rice)–> total 1 cup riced
• 1/2 tsp baking soda
• 1 egg plus 1 egg white
• Dash cinnamon and salt
• 2 Tbsp coconut shreds (unsweetened)
• 2 tsp maple syrup
• 1 Tbsp almond butter
• 1/2 tsp vanilla extract
• 1/4 cup chocolate chips

Directions:

1. Preheat oven to 375 degrees F.
2. Grease pan with coconut oil.
3. In a mixing bowl combine all ingredients except chocolate chips and mix well.
4. Fold in chocolate chips.
5. Pour batter into pan and bake for 20-25 minutes or until lightly browned.
6. Remove from oven and allow to cool.
7. Serve and enjoy!

Want another yummy muffin recipe? Try these Carrot Coconut Muffins!