Sweet Potato Coconut Flour Chocolate Muffins | Gluten, Grain + Dairy Free

SERVINGS 12 | COOK TIME 20min
  • Sweet Potato Coconut Flour Chocolate Muffins | Gluten, Grain + Dairy Free

    Craving chocolate chip muffins but want to make them nutritious and filling? Here you go! This recipe is quick and easy to make using your leftover cooked sweet potato!

    It's free from gluten, grains, dairy and refined sugar. And you only need one bowl!

    For chocolate chunks I used Nova's sugar and dairy free dark chocolate slab and cut it up into chunks. They also sell choc chips on their website. And to top the muffins I used The Chocolate Yogi's Mylk Honeycomb crunch chocolate (it's dairy free, sweetened with coconut sugar).

  • Ingredients

    1 cup cooked, mashed sweet potato


    5 eggs


    1/4 cup coconut oil, melted and cooled


    7 tablespoons honey


    1 teaspoon vanilla extract


    1/3 cup coconut flour


    1/3 cup cocoa powder


    1 teaspoon baking powder


    1/2 teaspoon sea salt


    1/2 cup chocolate chunks*

    *I used Nova's dairy and sugar free dark chocolate - you can buy slabs and cut them into chunks, or buy their chocolate buttons online. And I also use The Chocolate Yogi's dairy + refined sugar free Mylk Chocolate

Instructions

Preheat oven to 200 C and spray/oil your muffin tin (or line with paper liners)

Mash your cooked sweet potato and make sure it has cooled down. In a large bowl, whisk your mashed sweet potato, eggs, coconut oil, honey and vanilla extract until well mixed.

Add dry ingredients (except chocolate chips). Whisk until well incorporated. Stir in chocolate chips.

Scoop into muffin tin and top with additional chocolate chips.

Bake at 200C for 15 - 17 minutes. (Mine took 15 minutes - test with a toothpick to see if it comes out clean. For mini muffins adjust baking time)

Let it cool down before carefully removing them from the muffin tin.

Store in an airtight container in the fridge or freezer.

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