Double Chocolate Sweet Potato Muffins

Gluten free chocolate sweet potato muffins studded with dark chocolate chips! An easy, healthyish recipe that makes soft, moist, deliciously sweet muffins.

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Course: Desserts and Sweets, Healthy Baking

Cuisine: chocolate, dairy free, freezer friendly, gluten free, nut free, vegetarian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: muffins

Calories: 297kcal

Equipment

Muffin tray and a blender or food processor

Ingredients

1 cup mashed sweet potato
3 eggs
1/3 cup coconut oil melted
1/2 cup honey
1 cup milk of choice (I used almond milk)
2 tsp vanilla extract
120 grams gluten free plain flour - 1 cup
140 grams buckwheat flour - 1 cup
50 grams cacao powder - 1/2 cup
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup dark chocolate chips

Instructions

Preheat oven to 180C (350F) and line a 12 cup muffin tray with liners (or grease liberally with oil of choice).
In a large mixing bowl combine the plain flour, buckwheat flour, cacao powder, baking powder, cinnamon and salt.
Place mashed sweet potato, eggs, honey, melted coconut oil, milk and vanilla extract in a blender or food processor and blend just until smooth.
Combine wet and dry ingredients to form a thick batter. It should look like a slightly runny chocolate mousse. Fold in the chocolate chips, reserving a handful for putting on top of the muffins.
Divide the batter evenly between the muffin holes. Gently press the remaining chocolate chips on top of the muffins. Bake for approximately 25 minutes or until the muffins have puffed up and the centre of the muffins feels firm (but still slightly springy) to touch.
The muffins are best served slightly warm, this will give to most soft texture. I suggest warming very briefly in the microwave or oven if you are serving them after they've been in the fridge.

Notes

*Store the muffins in an airtight container in the fridge for up to 5 days. Muffins can also be frozen for around 3 months. Please warm the muffins up a little before serving, they will be softer this way.

*maple syrup, coconut syrup or date syrup can be used instead of honey. You can also use rice malt syrup however this isn't as sweet as honey so the muffins will taste a little different.

*if you don't need these muffins to be gluten free, swap the gluten free plain flour for regular plain flour, and reduce milk to 3/4 cup.

*cocoa powder can be used instead of cacao powder.

*I haven't tried a substitute for the buckwheat flour, but I would suggest quinoa flour, teff flour, brown rice flour or even spelt flour (spelt flour is NOT gluten free).

*don't skimp on the chocolate chips! You can of course swap these for your favourite chocolate chopped up into small chunks.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

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