Total Time
Prep 15 mins
Cook 15 mins

Super healthy muffins perfect for freezing and reheating for daily breakfast. These are a great way to use up excess sweet potato puree leftover from jarred baby food or garden bounty. Nutrient packed but super tasty!!


  1. Beat eggs, brown sugar, vanilla, sweet potato puree, and milk.
  2. Stir in dry ingredients until incorporated. Fold in chocolate chips.
  3. Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.