I am a Stonyfiled blogger and received product samples to help facilitate this review. No monetary compensation was received and the views, opinions and yummy recipe are my own.So apparently I am really good at finding time to bake even when life is crazy. It is something I enjoy doing and with my two-year-old’s finicky palette it is a good way for me to incorporate some extra veggies or protein into his diet. I have made a handful of my own recipes over the years, but my newest recipe is a variation of my sweet potato muffin recipe using Greek yogurt as a substitute for the oil.
We typically eat our Greek yogurt with a drizzle of raw honey and granola or blended in a smoothie, and I had not ventured to try it as a substitution in baking. It was this Summer recipe challenge from Stonyfield that pushed me to step out of our usual yogurt eating comfort zone and I must say I love how these mini muffins turned out. The only note I will make is that without the oil the muffins stick a little more to the pan, so you may want to use mini-muffin liners, grease your pans liberally (which may seem silly after eliminating oil from the recipe) or after the muffins have cooled you can use a toothpick to sweep around the sides of the muffins to help them come out cleaner.
As for the sweet potato puree, I like to bake extra sweet potatoes when they are on the menu, puree and freeze them in one cup portions. These small Earthbound Farm Organic yams I found, pictured right, are the perfect size for the kiddos at dinner and are quick to bake up for pureeing as well but any size will do. I use pureed sweet potatoes in this recipe as well as in soups, so plan ahead and make it ahead to make this recipe a breeze. Otherwise you will need to bake and puree the sweet potatoes ahead of time. My family loves these muffins and a batch of six dozen mini-muffins or eighteen muffin tops typically only last a day or two around here!
I make mini-muffins or muffin tops most of the time as they are the perfect size for my kids, but this recipe will also work for regular muffins or in a loaf if you extend the baking time.
Chocolate Chip Sweet Potato Muffies
2 cups white whole-wheat flour
1 cup wheat germ
2 cups sugar
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. kosher salt
3 eggs, beaten
1 cup unsweetened applesauce
¾ cup plain Greek yogurt
1 cup pureed sweet potato
2 tsp. vanilla (eliminate if using vanilla Greek yogurt)
1/2 – 1 cup mini chocolate chip morsels
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix dry ingredients and set aside.
- Using a medium bowl, combine eggs, applesauce, yogurt, sweet potato puree and vanilla extract.
- Slowly add the wet ingredients to the dry and fold until fully incorporated, but do not over mix. Fold in chocolate chips.
- Grease mini-muffin pan or use liners. Scoop 1 tablespoon of batter into each section of the mini-muffin pan (I love to use a small cookie scoop as it make this go quickly and the muffins turn out evenly) or use a large 1/4 cup scoop if you are using a muffin top pan.
- Bake for approximately 15 minutes, checking the muffins after 12 minutes and adding an additional few minutes of baking time as needed (check muffin tops after 15 minutes and add time as needed when using a muffin top pan). Remember baking times will vary on the type of pan you are using as well as your particular oven.
- Remove from the oven, cool and enjoy!