For Easter Brunch or Breakfast on the go!
1 1/2 cups mashed QCF Baked Sweet Potatoes
2 Happy Hen Brown Eggs
1/4 cup Brenneman’s Pure Maple Syrup
2 Tablespoons Olive oil, Coconut Oil or Amish Butter
1 teaspoon vanilla extract
1/2 cup plain Greek Yogurt or 1/2 cup unsweetened Applesauce
1/2 cup unsweetened vanilla almond milk
1 1/2 cups unbleached or whole wheat pastry flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup Organic Dark Chocolate Chips
Directions: Wash and Bake Sweet Potatoes—350 degrees for 45-60 minutes. Measure 1 1/2 cups exactly. Heat oven to 350 degrees. Line a 12 cup muffin pan and spray with non-stick spray.
In a medium bowl, mix together flour, cinnamon, baking soda and salt
In a large bowl, mix together mashed sweet potatoes, eggs, maple syrup, oil, vanilla, yogurt or applesauce and almond milk until well combined, smooth and creamy. Add this mix to dry ingredients and mix just until combined—do not overmix. Fold in chocolate chips. Divide batter evenly in muffin cups. Add a few chocolate chips on top. Bake 25-35 minutes. Cool for 5 minutes then transfer to cooling rack.