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Recipe by Sara and Yossi Goldstein

Sweet Potato Banana Chocolate Chip Muffins

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Parve Parve
Easy Easy
12 Servings
Allergens
40 Minutes
Diets

Banana chocolate chip muffins are one of the classics! It’s a tough one to mess with, but if you add baked sweet potato and puree it really well, it complements the banana flavor and blends in really nicely.

 

Yields: 1 dozen muffins

Ingredients

Sweet Potato Banana Chocolate Chip Muffins

  • 1 and 1/2 cups Shibolim White Whole Wheat Flour

  • 1 medium sweet potato, baked and mashed

  • 1 overripe banana, mashed

  • 2 eggs

  • 1/4 cup Gefen Maple Syrup

  • 1/3 cup light brown or coconut sugar

  • 1/2 cup almond milk (I used unsweetened vanilla)

  • 2 tablespoons neutral-flavored oil of your choice

  • 1 teaspoon vanilla extract

  • 1 and 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1/2 teaspoon salt

  • 3/4 cup Glicks Chocolate Chips

Directions

Prepare the Sweet Potato Banana Chocolate Chip Muffins

1.

Preheat your oven to 375 degrees Fahrenheit.

2.

Combine mashed sweet potato, mashed banana, eggs, maple syrup, almond milk, oil, and vanilla extract in a blender. Mix until combined.

3.

In a separate bowl, combine flour, coconut sugar, baking powder, baking soda, cinnamon, and salt. Pour the wet mixture in and mix well but do not overmix. Fold in chocolate chips with a spatula.

4.

Line your muffin tin with muffin liners and pour batter evenly into liners about three-fourths full.

5.

Bake for 15 to 20 minutes, or until a toothpick comes out clean. Store in an airtight container for up to four days.

Sweet Potato Banana Chocolate Chip Muffins

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Baila
Baila
1 year ago

can the muffins be frozen

Question
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Raquel
Raquel
Reply to  Baila
1 year ago

Yes

sarah
sarah
1 year ago

can soy milk be used instead of almond milk?

Raquel
Raquel
Reply to  sarah
1 year ago

Yes