The other day, we made a recipe that called for baking sweet potatoes. Well we ended up with more than we needed, so I pureed some to make these Chocolate Sweet Potato Muffins. These are delicious.
Dense, fudgy and filled with little bits of pecans. Marcus has been taking them to work all week. This recipe is easy and freezes well too. If you like chocolate, you may also like my flourless chocolate muffins and my chocolate coffee cookies.
This healthy muffin recipe is vegan and gluten free. If you are trying to get some more veggies into your kids, this is a good one to start with. Mine had no idea there was sweet potato in it!
Chocolate Sweet Potato Muffins
Chocolate Sweet Potato Muffins
A chocolate muffin with a hidden source of veggies!
Ingredients
- 2 cups gluten free oat flour
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 2 cups cooked and pureed sweet potato
- 1/2 cup unsweetened applesauce (or more sweet potato)
- 1/3 cup maple syrup
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350
- In one bowl , add the dry ingredients.
- In another bowl add the wet.
- Add dry to wet and mix until combined.
- Fold in the pecans.
- Using a large cookie scoop , spoon batter into lined muffin cups .
- Bake for 11-13 minutes, or until a toothpick comes out clean.
- Let muffins cool before removing from pan.
- Store in an airtight container in the fridge. They should last at least 7-10 days. You can also freeze them for up to 6 months.
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