Sweet Potato and Beet Chocolate Chip Muffins
By Isabel Smith, MS, RD, CDN
Healthy muffins are a great breakfast or snack item, especially when they’re (almost) guilt free! These tasty, light muffins are packed with nutrients, thanks to sweet potatoes and beets. Both veggies contain antioxidants and nutrients that can help to keep you healthy in the winter months, as well as healthy starches that keep your muscles charged for exercise. These starches also provide your brain and body energy without weighing you down.
Bonus: Mix this recipe up by adding other “riced” vegetables in place of either the sweet potatoes or beets (or both!).
Ingredients
- 1 tsp coconut oil (to grease pan)
- 1 sweet potato spiralized and then riced — use the finest blade in your food processor to achieve a rice-like texture. (If you don’t have a food processor, chop sweet potato finely into small pieces.) You should have one cup riced or chopped sweet potato.
- 1 beet, spiralized and riced like the sweet potato
- 1/2 tsp baking soda
- 1 egg plus 1 egg white
- dash cinnamon and salt
- 2 tbsp almond butter
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1/4 cup chocolate chips (optional)
Directions
- Preheat the oven to 375° F.
- Grease the muffin pan with coconut oil using a paper towel.
- In a mixing bowl combine all ingredients except chocolate chips. Mix well using a spoon or spatula.
- Next fold in the chocolate chips (if you choose to use them).
- Pour batter into pan and bake for 20-25 minutes or until lightly browned.
- Remove the muffins from oven and allow to cool.
- Serve and enjoy!
Prep Time: 10-15 minutes
Cook Time: 40-45 minutes
Total Time: 50-60 minutes
Servings: 12 mini muffins or 6 larger muffins
Serving Size: 1 muffin