This post is sponsored by Australian Sweet Potatoes.
We love sweet potatoes! You can probably tell that if you’ve been around these parts for a while, as we have so many sweet potato recipes. They are our favourite roast veggie and they are so very versatile. They most definitely are a year round favourite for us! So I thought I’d experiment and make some sweet potato choc chip muffins with them just to show you how awesomely versatile they are.
One of the things that makes sweet potato so versatile is their sweetness. They add flavour and yumminess to things like curries (and help with the heat) and are even able to be used in baking. This is natural sweetness, not the sugar that we are trying to avoid when choosing foods. In fact they only have 6.8 grams of sugar per 100grams. By adding no extra sweeteners to these muffins, you know you’re just getting good stuff!
Sweet potatoes are a veggie- you know, one of those things that we are trying to incorporate more of in our diets? They are high in dietary fibre, Vitamins A, B6 and C, folate, niacin potassium and calcium. And they are the root vegetable with the lowest GI- so slow release awesomeness! By popping one of these in your kids lunchbox, you are helping to add a serving of veggies to their day.
For these muffins, I’ve steamed the sweet potatoes before I put them into the mix, but you could also bake them in their skin, then peel. That is actually the best way to prepare them to retain all of their goodness.
So I have to tell you a little background to this recipe. I said I was going to make “sweet potato choc chip muffins”. And Master 5, responded with “NOOOOOO!”. So I did what any good parent would do...and made them anyway. I had them set up for the photos on my kitchen table and with two kids at home (bless the school holidays) I was fighting them off as they begged for muffins as I took the photos.
Master 5 declared he had to have one “NOOOOOOOOW!” So I gave him one. I waited for the questions...because there are always questions. “What’s in the muffins?” My reply “choc chips”...then he sees the sweet potato cut and sitting on the table… “AAAAND SWEET POTATO???” “Yes” I wait for it. I wait for the spit out...for the disgust… and instead I got “What else can you put sweet potato in? It tastes so good! Can I have another one”.
Eventually I bundled up the rest and popped them in the freezer for lunches. Because that’s what I’d baked them for! They are such soft and yummy muffins, the sweet potato helps to make them crumb free, so perfect for eating on the go or packing in the lunchbox. And basically they are all round delicious.
The gorgeous sweet potato colour makes these sweet potato choc chip muffins look amazing! If you’re looking for more ways to use sweet potatoes, or want more information about this nutritional powerhouse, check out Australian Sweet Potatoes.
Sweet potato choc chip muffins
- 2 eggs
- 450 grams golden sweet potato peeled, diced and steamed (it’s about 475-485 grams before peeling)
- 1 cup milk
- ¾ cup coconut oil
- 2 cups self raising flour
- 1 teaspoon vanilla
- ¾ cup chocolate chips
- Preheat oven to 180 degrees and grease a non stick 18 hole muffin pan.
- Steam the sweet potato until soft.
- Using a fork, mash it up until smooth.
- Add the milk, eggs, vanilla paste, oil to the sweet potato and mix well.
- Add the self raising flour and mix well.
- Pour in the choc chips and mix through.
- Divide evenly between 18 muffin holes.
- Bake for 20 minutes at 180 degrees.
- Cool in the pan for 5 then transfer to a wire rack.