Are you looking for a way to get more veggies into your kids bellies?
My family love these Sweet Potato Chocolate Chip Muffins made with sweet potato, almond butter, eggs, and flax seeds. These muffins not only taste delicious but are packed with protein, fiber, and healthy fat. I make these regularly to pack as part of my girls’ school snack or an after dinner treat. I usually double the recipe because between the four of us they are gone in two days!
I have made these muffins with leftover butternut squash and canned pumpkin puree as well. If you are allergic to nuts you can definitely use sun butter but please be forwarned they will turn green. Super fun for St. Patty’s Day or a fun science experiment! The chlorophyll in sunflower seeds reacts with the baking soda when baked, causing the green color when the muffins cool.
Are you are struggling with your kids willingness to try new foods?
I highly recommend making these together. Kids are often much more willing to try something new if they helped in the process. Looking for kids cooking classes to assist with this? I offer Kids in the Kitchen with Misa, virtual cooking classes designed to help bridge the gap from unfamiliar, scary veggies to familiar and tasty! I have made Sweet Potato Chocolate Chip Muffins in several of my classes and they are always a hit. If you give them a try, please let me know what they think on a scale of 1 to 10. Looking for a tool to make rating food more fun? You can download our popular Taste-o-Meter here.
Sweet Potato Chocolate Chip Muffins
Makes 8 muffins
1/2 cup almond butter (or nut/seed butter of choice) *
1/2 cup sweet potato puree (you can also use squash or pumpkin puree)
3 tbsp honey or maple syrup
1 tbsp cinnamon
2 tbsp ground flaxseed
1/2 tsp baking soda
1/4 c dark chocolate chips (I like Enjoy life brand)
- If your nut/seed butter is unsalted add ¼ teaspoon sea salt
Muffin tin and liners or coconut oil
Food processor or blender
Measuring cups and spoons
Small bowl (to use as a spill bill for kids or to crack eggs in)
Coffee grinder for grinding flaxseeds, if needed
Preparation: Bake the sweet potato in the oven at 400 F until you can easily poke it with a fork. You could also microwave it until soft.
1. Preheat oven to 375 F.
2. Grease a muffin tin with coconut oil or use muffin liners.
3. Add all the ingredients in a food processor, except for the chocolate chips and blend until combined. Hand mixing works fine too.
4. Stir in chocolate chips.
5. Use a 1/4 cup to scoop batter into muffin liners.
6. Bake 15 minutes, or until a toothpick comes out clean.