These double chocolate sweet potato muffins are rich and moist, dotted with pools of melted chocolate chips throughout. These healthy muffins are grain free, gluten free, dairy free and refined sugar free.
In a mixing bowl, whisk together the sweet potato puree, olive oil, eggs, vanilla extract and almond milk.
1 cup pureed sweet potato, ½ cup extra virgin olive oil, 2 eggs, 3 teaspoon vanilla extract, ½ cup almond milk
Add almond flour, coconut sugar, cacao powder, coconut flour and baking powder. Mix together until well combined. Add ½ cup of chocolate chips and stir through.
1 ½ cups almond flour, ⅓ cup coconut sugar, ½ cup cacao powder, ¼ cup coconut flour, 2 teaspoon baking powder, ¾ cup dark chocolate chips
Line a muffin tin with cupcake papers and use an ice cream scoop to evenly divide muffin batter between papers. Top with extra chocolate chips.
Bake for 20 minutes or until each cupcake springs back when gently pushed.
Remove from the oven and allow to cool before serving.
Notes
Serving Suggestion
These are delicious served with a dollop of coconut yoghurt.
Storage
Store in an airtight container at room temperature for up to two days. After two days transfer to the fridge for up to 5 days. These muffins can be frozen for 3-4 months in an airtight container.