Sweet Potato Muffins

5 from 1 vote

These Sweet Potato Muffins are soft, moist, and chocolate-studded, with protein-packed oats and cottage cheese. Flourless and made in one blender!

Prep Time15

Cook Time47

Cooling and Resting Time30

Total Time1 32

Course: Muffins

Cuisine: North American

Diet: Vegetarian

Servings: muffins

Calories: 176kcal

Preheat oven to 375 F, line muffin tin with parchment paper liners and spray with cooking spray. Set aside.
To roast sweet potatoes: I usually cut them into chunks and bake in air fryer at 400 F for about 25 minutes. I leave the skin on since we blend them. After cool completely, mash and measure 1 cup.
To make muffins: In a high speed blender, add mashed sweet potatoes, egg, cottage cheese, maple syrup, milk, vanilla extract, cinnamon, baking powder, baking soda, salt and quick oats. Blend just until well mixed but don't overblend because muffins will be gummy. You might have to pause and stir a few times.
Add chocolate chips and stir with spatula a few times. Let batter sit for 15 minutes to thicken.
Using large trigger scoop, divide batter evenly between openings of a muffin tin. Add about 3 chocolate chips on top of each. Bake for 22 minutes or until toothpick inserted in the center comes out clean.
Remove from the oven, let cool for 15 minutes and enjoy!

Store: Store in a resealable bag or airtight container in a cool dark place for 1 day. After I recommend to refrigerate them because of cottage cheese addition for a few more days.
Reheat: Since it's best to keep these muffins refrigerated, pop them in a microwave for a few seconds to soften up.
Freeze: In an airtight container for up to 3 months.
*Oats: I tested recipe with quick oats. I think rolled oats will work but you should expect chewier, heartier muffins with more visible oat pieces. Maybe let batter sit for 10 minutes to be safe as rolled oats absorb moisture slower.