Healthy Chocolate Sweet Potato Muffins

Yield: 12 mini muffins

Author: Leslie Storms

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Healthy Chocolate Sweet Potato Muffins

Prep time: 20 MinCook time: 18 MinInactive time: 10 MinTotal time: 48 Min

Chocolatey rich muffins!! The sweet potato, almond flour, flax seeds, Ceylon cinnamon and coconut oil give these muffins delightful nutrition - good for body, mind and so very sweet for the soul.

Ingredients

• 1/4 cup super-fine almond flour
• 1/4 cup gluten free oats
• 1/2 cup plus 1 tablespoon spelt flour
• 1/3 cup cacao powder
• 1/2 tsp Ceylon cinnamon
• 3/4 tsp baking soda
• 1/4 tsp Redmond real salt
• 1/3 cup 60% cacao bittersweet chocolate chips
• 2 flax eggs (2 tablespoons flax seeds + 5 tablespoons warm water, let sit for at least 5 minutes) option to use 2 eggs
• 1/2 cup freshly cooked and smashed sweet potato (remove skin prior to cooking) option to use organic canned sweet potato
• 1/4 cup maple syrup
• 1/4 cup coconut sugar (optional, if you prefer a sweeter muffin)
• 1/4 cup softened coconut oil
• 1/4 cup nut milk or cow milk (I used oat milk)
• 1 tsp pure vanilla extract
• option to add nut butter as a filling or squirt directly on top just before baking (I used 1 packet of Justin's butter blend chocolate - super easy to snip off a corner and squirt right into the center)

Instructions

1. Preheat oven 325 degrees F. Line mini muffin tins with paper baking cups or reusable silicone mini muffin cups
2. To a large mixing bowl, add dry ingredients: almond flour, oats, spelt flour, cacao powder, cinnamon, baking soda and salt. Mix in chocolate chips
3. In small bowl mix together flax eggs, smashed sweet potato, maple syrup, coconut oil, nut milk and vanilla extract
4. Slowly add wet ingredients to dry ingredients - mix only enough to moisten all ingredients. You are looking for a scoop-able consistency, if it is too dry slowly add a bit more nut milk
5. Using a small spoon, fill 1/2 mini muffin cup with batter, add or squeeze in a bit of nut butter in the center, generously fill remaining muffin cup with batter. (If the consistency of the batter holds any type of shape, I typically fill at least 1/2" over the top)
6. Bake on center rake for 15 - 18 minutes or until risen. When cooked, a toothpick inserted in the center will come out clean
7. Allow to rest in pan for at least 5 minutes. Then transfer to cooling rack, removing the paper wrappers will be easier once the muffins have cooled. Option to sprinkle tops with powdered sugar
8. Store muffins at room temperature for 4 - 5 days, may be frozen for up to 1 month.

Nutrition Facts

Calories

167.53

Fat

9.46

Sat. Fat

5.69

Carbs

19.62

Fiber

3.06

Net carbs

16.58

Sugar

8.64

Protein

3.2

Sodium

67.33

Cholesterol

0.66

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Rich Chocolate full of delightful nutrition

I wanted a chocolate muffins I could feel good about enjoying - so I made these yummies!