CHOCOLATE CHIP WHOLE WHEAT MUFFINS

Chocolate Chip Whole Wheat Muffins image

Provided by Geoffrey Zakarian

Time 55m

Yield 12 muffins

Number Of Ingredients 16

1 large sweet potato (or 2 small sweet potatoes)
Nonstick cooking spray
1 1/2 cups pastry flour
1 cup whole-wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/2 cup whole milk
1/4 cup canola oil
1/4 cup plain full-fat Greek yogurt
1 cup bittersweet chocolate chips
1/4 cup rolled oats

Steps:

Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.