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Sweet-Potato and Chocolate-Chunk Muffins

Recipe photo courtesy of Lennart Weibull

You can substitute 1 cup of mashed banana for the sweet potatoes; reduce the sugar to 1/2 cup and bake as directed.

Source: Martha Stewart Living, September 2016
Total Time Prep Yield



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How would you rate this recipe?
  • ALR10051676DW
    22 JAN, 2018
    Minouchka Super easy! Very tasty! Another "go to" recipe.
  • donnawetherbee2
    27 SEP, 2017
    It's got taste, texture, healthy ingredients and ease of preparation! The second time I made these I eased off the olive oil amount to 2/3 cup and they were fine. The third time I tried to substitute agave for the sugar, but the texture suffered, so I went back to the original recipe. Thanks Martha!!
  • MS12326008
    14 APR, 2017
    Hey, what is the weight of the sweet potato?
    • becharouchgmai
      26 APR, 2017
      You should estimate 1 cup of sweet potato baked, peeled and smashed. I did not try this recipe yet, so I did not measure my cup of sweet potato, but I will share my results as soon as I try this recipe
  • eburdett49yaho
    8 APR, 2017
    I don't like or use olive oil so I use butter or grapeseed oil. Would I use the same amount of melted butter as olive oil called for in the recipe?
  • lisa15453
    30 MAR, 2017
    I made these with the sweet potato and 3/4 of my family loved them. One person, who is admittedly very picky... said they taste like something's missing. Next time I'll try the banana version. Thanks, Sarah!

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