Description
Ooey gooey, sweet potato muffins are the perfect morning snack. We love ours warmed and drizzled with cinnamon butter.
Ingredients
Scale
- 1/4 c. canola oil
- 1/3 c. maple syrup
- 1/2 c. brown sugar
- 1/2 c. kefir milk, plain
- 2 eggs, large
- 1 c. cooked sweet potato, mashed
- 1/3 c. dried figs, chopped
- 1/3 c. chocolate chips, dark
- 1 3/4 c. all-purpose flour
- 1 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 1 t. cinnamon, ground
- 1 t. ginger, ground
Instructions
- Preheat the oven to 375 degrees.
- Oil or spray muffin tins.
- Mix the wet ingredients in a bowl until smooth.
- Mix the dry ingredients in a second bowl.
- Combine the two, mixing gently.
- Fold in the chocolate chips and dried figs.
- Spoon the batter into the muffin tins and bake on the middle shelf until lightly browned, 25 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 212
- Sugar: 16.5 g
- Sodium: 125.8 mg
- Fat: 6.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 34.2 g
- Fiber: 1.8 g
- Protein: 4.3 g
- Cholesterol: 31.2 mg