Sweet Potato Chocolate Chip Muffins

Jan 9, 2019 | Breakfast, Snacks

Paleo Sweet Potato Muffins are the perfect breakfast with a side of eggs or bacon! These are moist, lightly sweetened, and grain and dairy free! 


Guys. My poor dog has what appears to be a cold and it’s breaking my heart. He is constantly sneezing, his eyes are watering, and on top of that he’s tired and lethargic. He hasn’t wanted to play as much as usual and it’s completely gut wrenching for me to watch. I’m giving it a few days before I take him to the vet to see if it’ll go away on it’s own since a cold seems like such a minor thing. Have you ever had a dog with a cold? I just want to wrap my arms around him for forever while feeding him bacon and making fun of cats. If the world could just stop for that, that would be great.

In other news, I finally decided to order from Fabletics the other week, and I’m excited to see how I like everything. I bought a shirt from them when they had their grand opening five years ago, but it was too small and I never used it. So this will be the true test of Kate Hudson’s skillage. Thank goodness for free returns, or I’d be afraid to try new leggings.  You just can’t mess around with stuff like that.

Have you ever imagined how you would survive if you didn’t live in the age of athleisure? I would’ve had serious issues, because the athleisure life is the only life I know, and the only one I ever want to know. I’m cringing just thinking about it. If I had to wake up and wear a corset, every day would be like a Monday. Those women literally lived a life of Mondays. Isn’t that horrible?

Let’s make muffins and think of happier times. Ok? Ok.

Sweet Potato Chocolate Chip Muffins

PREP TIME 5 minutes
COOK TIME 25 minutes
TOTAL TIME 30 minutes
SERVINGS 8 muffins


Wet ingredients:

  • 1 cup minced sweet potato (raw)
  • 4 eggs
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 3 tbsp molasses
  • 1/4 cup coconut milk

Dry ingredients:


  1. Preheat oven to 305 F and line a muffin tin with 8 parchment baking cups.

  2. In a food processor, combine minced sweet potato, eggs, and coconut oil until smooth, about 2 minutes. Add in maple syrup, molasses, and coconut milk and blend for another minute to combine.

  3. In a large bowl, whisk together all dry ingredients (except for chocolate chips) until well combined. 

  4. Make a well in the dry ingredients and pour the web ingredients in the middle. Stir to combine. Batter will be thick as the coconut flour absorbs, but try to not over-beat. Fold in the chocolate chips and let the batter stand for 5 minutes. 

  5. Scoop the batter into the prepared muffins tins. Bake for 20-25 minutes, or until a knife comes out clean. Cool on a wire rack and enjoy!


pumpkin muffin

This post may contain affiliate links, which means I earn a small commission from qualifying purchases at no extra cost to you. I only recommend products that I trust and use myself. Thank you for your support!


Submit a Comment

Your email address will not be published. Required fields are marked *



Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

Pin It on Pinterest