TAHINI SWEET POTATO MUFFINS

5 from 1 vote

TAHINI SWEET POTATO MUFFINS

Keyword chocolate chip muffins, coconut flour muffins, fall breakfast muffins, gluten free sweet potato muffins, sweet potato muffins, tahini sweet potato muffins

Calories 1903kcal

Author Nicole Modic

Ingredients

1 lb baked sweet potato (basically one large one)
⅓ cup coconut sugar
⅓ cup tahini (I recommend Soom Foods)
¼ cup coconut flour
2 eggs
3 tsp vanilla extract
2 tsp cinnamon
¼ tsp nutmeg
1 tsp baking powder
¾ cup dairy free chocolate chips
¾ tsp sea salt

Instructions

Preheat oven to 400 degrees.
Line a muffin tin with liners.
Bake your sweet potato and let cool (or use my short cut and make it in the microwave!).
In a high speed blender, add the sweet potato, coconut sugar, tahini, and vanilla extract.
Blend for 30 seconds until well incorporated—use spatula to scrape down the sides.
Next, add the eggs, coconut flour, cinnamon, nutmeg, baking powder, and salt.
Blend for another 30-ish seconds, until combined.
Pour batter into a medium bowl.
Fold in chocolate chips.
Use a spoon and fill each muffin liner with batter, 3/4 full.
Sprinkle with additional chocolate chips.
Bake for 21-23 minutes.
Remove from oven and enjoy, you guys!

Nutrition