Delicious, nutritious and so easy to make, this Sweet Potato Chia Chocolate Breakfast Cake (or cupcakes) will win over your entire crew! Perfect for a morning snack or sweet treat at night!
Begin by mixing sweet potatoes, brown sugar, egg, oil, vanilla, and milk in a large bowl.
Once combined, add in the flours, baking powder, baking soda, and salt. Continue to mix.
Fold in the chia seeds and chocolate chips.
Line a 12-cup muffin tin with liners, or spray an 9-inch pie pan with cooking spray. Evenly distribute batter into muffin tins or pour directly into pan.
Bake muffins for 22 minutes, or until tops are lightly browned and wooden toothpick when inserted comes out clean. For the pie pan shape, bake for 28 minutes.
Let cool 5 minutes to firm up, then cut and enjoy warm! Store in an airtight container on the counter for 4 days, in the fridge for 7, or freeze for up to 3 months!
Notes
I did NOT notice a difference when I tried making this Sweet Potato Chia Chocolate Breakfast Cake first by mixing the flours and baking agents in their own bowl, then combining into the wet ingredients (i.e., the muffin method of baking). Read- let's save ourselves a dish and make it in one bowl!
If desired, frost with a yogurt-powdered sugar glaze! Simply make this by whisking 1/3 cup plain Greek yogurt with 3 tablespoons of powdered sugar.
You'll know the muffins or cake is done when a toothpick comes out clean!
Sweet Potato: The easiest way to prep your sweet potato for this cake is either steaming or boiling (alternatively, you can purchase canned pureed sweet potato). Start by scrubbing the outside of your medium-sized sweet potato to remove any dirt, then peel. Next, chop into 1 inch cubes. When done, your sweet potato should yield very easily to the pressure of a fork and you can mash away!
Option 1: Place sweet potato a microwave safe bowl and add 2 tablespoons of water. Cover with a plate and microwave on high for 5 minutes. Carefully remove the lid, stir, and place back in the microwave for 3-5 minutes.
Option 2: Set up your basket steamer. Add an inch or two of water to the pot you're using so that it's just below the basket. Place the heat on high. Once boiling, add your sweet potato to the basket. Steam for 10-15 minutes.
Option 3: Place your chopped sweet potato in a small saucepan and cover with room temperature water until about 1 inch over the sweet potato. Bring the water to a boil and maintain for 15-20 minutes.
Nutrition Facts
Sweet Potato Chia Chocolate Breakfast Cake
Amount Per Serving (1 )
Calories 193Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Cholesterol 21mg7%
Sodium 194mg8%
Potassium 191mg5%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 7g8%
Protein 4g8%
Vitamin A 2138IU43%
Vitamin C 1mg1%
Calcium 99mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.