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Healthy Vegan Breakfast Recipe: Sweet Potato Chocolate Chip Muffins

Healthy Vegan Breakfast Recipe: Sweet Potato Chocolate Chip Muffins

Easy and healthy sweet potato chocolate chip muffins. The perfect make ahead vegan breakfast.

One of the best feelings in the morning is when you’ve already checked something off your to do list for the day – amirite?! That’s just one reason this vegan make ahead breakfast recipe is so good. Well, that, and the fact that they are tasty, moist and very easy to make. Which is the perfect reason why you should bookmark this vegan breakfast recipe for sweet potato chocolate chip muffins now! You won’t regret it.

But before we jump in to the recipe let’s discuss the health benefits of sweet potatoes:

  • Sweet potatoes are loaded with antioxidants which help protect the body from radicals which can cause damage to DNA
  • Sweet potatoes contain plenty of fiber and other gut health support nutrients
  • Sweet potatoes have a ton of beta carotene supporting healthy vision
  • Great for immune health since the vitamin A contained in sweet potatoes help maintain a healthy gut lining

All of these great health benefits sweet potatoes provide make them perfect to add to any HealthiHER diet! A HealthiHER diet for weight loss, weight management, energy or whatever health goals you may have.

Now that you understand more of the benefits, let’s jump into this healthy vegan breakfast recipe.

Gather Ingredients for this Vegan Breakfast Recipe

Here are the ingredients you’ll need for this recipe:

Sweet Potato Chocolate Chip Muffins
  • Cooked Sweet Potatoes
  • Coconut Milk
  • Vanilla Extract
  • Oat Flour
  • Gluten Free All Purpose Flour
  • Coconut Sugar
  • Baking Powder
  • Ground Cinnamon
  • Salt
  • Vegan Chocolate Chips
Equipment

Prepare the Sweet Potato Chocolate Chip Muffin Batter

To get started with this recipe make sure to preheat your oven to 350* F. Then either line your muffin tin with muffin liners or lightly grease with coconut oil. Place your cooked sweet potatoes with coconut milk and vanilla extract into your food processor and blend until smooth.

Separately, in a large bowl combine the flour, sugar, baking powder, ground cinnamon and salt. Stir until well combined. Now transfer the blended sweet potato mixture from the food processor into the dry mixture and stir until just combine. Then fold in the chocolate chips.

Spoon the mixture into the prepared muffin pan. Bake for 25 – 30 minutes or until toothpick is inserted into the middle and comes out clean. Allow the muffins to cool for 15 – 20 minutes before cutting open. Best served and enjoyed warm!

How to Store Muffins?

Store muffins in an airtight container and place in the refrigerator. Reheat muffins in an air fryer for 3 – 5 minutes or microwave for 15 – 20 seconds. Best enjoyed warm.

What is the Secret to Moist Muffins?

Don’t over mix the batter. Mix until just combined, typically no more than about 10 to 12 stirs.

Is Sweet Potato Baked Healthy?

When sweet potatoes are baked they are typically healthy. What can make them unhealthy is the amount of oils, sugars or other added toppings. Eating sweet potatoes by themselves or pairing with healthy greens or other clean ingredients will keep the dish healthy.

Healthy Vegan Breakfast Recipe: Sweet Potato Chocolate Chip Muffins

Healthy Vegan Breakfast Recipe: Sweet Potato Chocolate Chip Muffins

0 from 0 votes
Recipe by Sagen Jackson Course: BrunchCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

187

kcal

Easy and healthy sweet potato chocolate chip muffins. The perfect make ahead vegan breakfast.

Ingredients

  • 2 ½ cups sweet potatoes cooked and mashed

  • ¾ cup coconut milk carton/refrigerator (not canned)

  • ½ teaspoon vanilla extract

  • 1/4 cup oat flour

  • 1 1/4 cups gluten free all purpose flour

  • ½ cup coconut sugar

  • 1 tablespoon baking powder

  • 1 teaspoon cinnamon

  • 1 pinch salt

  • 10 oz vegan chocolate chips

Preparation

  • To get started with this recipe make sure to preheat your oven to 350* F. Then either line your muffin tin with muffin liners or lightly grease with coconut oil. Place your cooked sweet potatoes with coconut milk and vanilla extract into your food processor and blend until smooth.
  • Separately, in a large bowl combine the flour, sugar, baking powder, ground cinnamon and salt. Stir until well combined. Now transfer the blended sweet potato mixture from the food processor into the dry mixture and stir until just combine. Then fold in the chocolate chips.
  • Spoon the mixture into the prepared muffin pan. Bake for 25 – 30 minutes or until toothpick is inserted into the middle and comes out clean. Allow the muffins to cool for 15 – 20 minutes before cutting open. Best served and enjoyed warm.

Notes

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Sagen Jackson

Sagen knows first hand the harmful negative impacts bad habits can have on your health. For the past fifteen years, she has worked in the health industry developing programs for underserved women, partnering with doctors to create unique primary care services and serving with her local breastfeeding coalition and food bank. She loves helping women like you set health goals and crush them! Because she knows if she can overcome a drinking addiction and unhealthy eating habits so can you! It won’t always be easy but feeling and looking your best is always worth it! Download the HealthiHER app and get started on your journey to a HealthiHER you! You Glow Girl!

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