Sweet potato-infused chocolate muffins are rich and fudgy. Never guess these delicious muffins are made with healthier ingredients!
INGREDIENT
– 1 cup mashed sweet potato– 1 cup unsweetened almond butter– 2 large egg– ⅔ cup pure maple syrup– 2 Tbsp avocado oil– 2 tsp pure vanilla extract– ⅔ cup cocoa powder– 1 ½ tsp baking powder– ½ tsp ground cinnamon optional– 1/2 tsp sea salt– 1/2 cup chocolate chips *
INSTRUCTIONS
Cook a large sweet potato to your liking (see post above). After cooling, mash and measure 1 cup sweet potato. Preheat the oven to 350°F. Pack muffin cups with paper.
Step 1
Blend sweet potato puree, almond butter, eggs, pure maple syrup, avocado oil, and vanilla in a large bowl. Mix wet ingredients.
Step 2
Add cocoa powder, baking powder, sea salt, and cinnamon to the wet ingredients bowl. For thick muffin batter, mix well. Add chocolate chips and stir.
Step 3
Fill muffin liners ¾ full with batter. You can add chocolate chips to the batter.
Step 4
The muffins should be clean after 20–25 minutes on the centre rack of the preheated oven.
Step 5
Muffins are done at 190–200°F. Check muffin doneness with a digital meat thermometer in the centre. When muffins are room temperature, remove papers and eat.