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sweet potato muffins with dried figs and chocolate chips

  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

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

  1. Preheat the oven to 375 degrees.
  2. Oil or spray muffin tins.
  3. Mix the wet ingredients in a bowl until smooth.
  4. Mix the dry ingredients in a second bowl.
  5. Combine the two, mixing gently.
  6. Fold in the chocolate chips and dried figs.
  7. 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