Sweet Potato Chocolate Muffins

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Sweet Potato Chocolate Muffins are simple and healthy muffins with a rich chocolate crumb. They are egg-free and dairy-free, perfect for an allergy-friendly treat.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/sweet-potato-chocolate-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: muffins

Calories: 259kcal

Author: Carine Claudepierre

Ingredients

½ cup Sweet Potato Puree note 1
1 ½ cup Almond Milk note 2
1 cup Brown Sugar note 3
½ cup Light Olive Oil note 4
1 ½ cup All-Purpose Flour note 5
⅔ cup Unsweetened Cocoa Powder
1 teaspoon Baking Powder
½ teaspoon Baking Soda
⅓ cup Dark Chocolate Chips

US Customary - Metric

Instructions

On a microwave-safe plate, place a large orange sweet potato, prick it with a fork, and microwave it at 1000W for 3 minutes. Carefully flip the sweet potato, microwave it again for 3 minutes or until you can easily insert a knife through it.
Let it cool down for 30 minutes at room temperature.
Cut the cooked sweet potato lengthwise, scrape out the flesh, and blend it in a food processor to form a smooth puree. Measure 1/2 cup by packing the puree in a measuring cup. Set aside.
Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Slightly spray oil in the paper liners. Set aside.
In a large mixing bowl whisk the dry ingredients: flour, cocoa powder, sugar, baking powder, and baking soda.
Pour the almond milk, oil, and sweet potato puree.
Whisk again until the batter is smooth.
Fold in the chocolate chips if you like and stir to incorporate.
Divide the batter evenly in the prepared muffin pan, sprinkle extra chocolate chips on top if desired.
Bake on the center rack of the oven for 30 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.
Cool down on a cooling rack for 1 hour before eating.

Notes

Note 1: This recipe works only with orange sweet potato puree, at room temperature.

Note 2: Any milk can be used, like oat milk, cashew milk, or soy milk.

Note 3: Any sugar works, like unrefined cane sugar, coconut sugar, or white sugar.

Note 4: Any liquid oil with a light flavor works. Watch out with coconut oil as it firms up and forms lump if it gets into contact with cold milk. As a result, I don't recommend this option.

Note 5: This recipe doesn't work with gluten-free flours. Do not try all-purpose gluten-free flour or almond flour.

Storage: You can store the muffins in an airtight container in the fridge for up to 4 days.

Nutrition