Sweet Potato Chocolate Mini Muffins / Gluten Free + Vegan

SERVINGS 24 | COOK TIME 30min
  • Sweet Potato Chocolate Mini Muffins / Gluten Free + Vegan

    These muffins are such a crowd pleaser - adults and kids alike! They are rich, chocolatey and delicious! No one would believe they are Gluten free, Dairy free, Egg free, Refined sugar free, Vegan AND made with SWEET POTATO. Just toss everything in a BLENDER and bake.

  • Ingredients

    1 cup cooked and mashed sweet potato

    ½ cup nut or sunflower butter (any nut butter will work, if allergic use nut free sunflower butter from Nanuki)

    1 Flax "egg" (How to make a flax egg: mix 1 Tbsp flaxseed flour with 3 Tbsps Water, let it sit for 10min before using) (A regular egg will also work if not vegan/allergic)

    3 Tbsp honey or maple syrup 

    6 Tbsp coconut sugar

    ¼ cup cacao powder 

    1 tsp vanilla extract

    1 tsp baking soda

    ¼ cup oat flour

    Pinch of salt

    Optional: 1/3 cup of dairy and sugar free chocolate chips (I use Nova's chocolate buttons, you can order them online here - the dark variety is dairy free)

Instructions

Preheat your oven to 180°C.

Prepare your mini muffin tins by spraying with cooking spray or adding muffin liners.

Add all the ingredients (except for chocolate chips) to a high-speed blender or food processor, and blend on high until the batter becomes smooth and creamy. Then add chocolate chips. Scoop into your mini muffin tin and top with additional choc chips if desired.

Bake for 20 - 25 minutes (test with a toothpick in the centre to see if it comes out relatively clean, baking time depends on a couple of things so keep testing). For larger muffins, cooking time will be longer.

Let it cool in the pan and then remove.

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