Sweet Potato (or Pumpkin) Chocolate Chip Muffins
I recently came upon a dilemma. Not a large on of sorts, but a tiny small one…. Mom was making Pumpkin Chocolate Chip Muffins tonight. A favorite in our family, if you remember from this post. But here was my dilemma, I haven’t tested chocolate or pumpkin yet! How was I going to be able to test them both? I just finished day three of my latest “food” (maple syrup—yum!), so I could introduce one but not both.
After thinking about it for a while, I finally came up with a solution! I would try chocolate and use sweet potatoes as a substitute for pumpkin since I have read a lot about using them instead of pumpkin…Sno White uses them a lot in her baking (due to Frog Prince’s allergy?? I think), like with this recipe for Sweet Potato Chocolate Chip Bread…which looks amazing.
Anyway, I gave it a shot, and used my mom’s recipe for Pumpkin Chocolate Chip Muffins which I thought I had used for my original recipe for Pumpkin Chocolate Chip Muffins….but I realized that I hadn’t. So, I decided to see if I could get closer to mom’s recipe.
As I was making these, I realized that I could submit them for this months SOS challenge! Hooray! I had wanted to participate, especially since I love sweet potatoes and eat them a lot, but I wasn’t sure what to make, and was happy that I came across something without even trying! I’m also submitting these to Slightly Indulgent Tuesdays.
Anyway, all in all, they came out great! I made notes though for you, and me, so that you can make changes as needed to fit your diet and to make the recipe more suitable for you!
Pumpkin or Sweet Potato Chocolate Chip Muffins
by Ariana Anderson, based of mom’s recipe
Sweet potato love! And look at all those chocolate chips! Mmm! And they’re homemade too!
- 1 c. brown rice flour (I find I need less flour if just using brown rice flour, it seems to be very thickening) OR 1 to 1-2/3 c. GF flour blend OR 1-2/3 c.“regular” flour—whole wheat or spelt would be great!
- 2.5 t. liquid vanilla stevia (next time, I would decrease or omit this as I found it a little to much overbearing, but not too noticeable since I had chocolate chips in it too) OR 1 c. sugar (I would suggest Sucanat OR palm/coconut sugar) if tolerated
- 1 T. pumpkin pie spice
- 1 t. baking soda
- 1/4 t. baking powder
- 1/4 t. salt
- 2 large eggs (I suggest free-range)
- 1 c. sweet potato (blend mashed sweet potato with a little water until it is more of a “canned pumpkin” consistency—ie. you want it smooth and thinner than just mashed up sweet potatoes with nothing else….I used my food processor) OR 1 c. plain pumpkin (which is 1/2 of a 1/2 lb can)
- 1/2 c. melted butter or oil or applesauce (I used applesauce)
- 1 c. chocolate chips (I used my own recipe—free of sugar, gluten, and dairy)
- 1/2 t. almond extract (I omitted because I haven’t tried almonds yet)
Directions: Heat oven to 350*. Grease muffin cups or use papers. Thoroughly mix flour, spices, baking soda, baking powder and salt into a large bowl. Break eggs into another bowl. Add pumpkin/sweet potato and oil. Whisk until well blended. Stir in chocolate chips and almond extract. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20-25 minutes until puffed and springy to the touch in the center. Turn out onto a rack to cook. Makes 12 (1 dozen)
Notes: Next time, I think 1/2-3/4 c. chocolate chips would be plenty. Also, while the brown rice flour and stevia worked fine, I would like to try it with a GF flour blend (at least of brown rice and tapioca flour) and less or no stevia and some agave or honey instead.
Swirls of sweet potato….and spice!
- Posted in: Allergy-Friendly and Special Diets ♦ Baked Goods ♦ Breakfast ♦ Chocolate ♦ Comfort Food ♦ Corn-Free ♦ Dairy-Free ♦ Frugal ♦ Gluten-Free ♦ Kid Friendly ♦ Low Fat ♦ Muffins ♦ Nut-Free ♦ Peanut-Free ♦ Pumpkin ♦ Recipes ♦ Slightly Indulgent Mondays ♦ Soy-Free ♦ Sugar-Free ♦ Sweet Potatoes ♦ Wheat-Free
- Tagged: frugal recipes