Description

Chocolate Sweet Potato Muffins are decadently fudge-y, richly chocolaty, and perfectly moist. With 2 types of chocolate, these muffins can't be beat!

Ingredients

Scale

Wet Ingredients:

1 cup sweet potato puree
1 teaspoon vanilla extract
1/2 cup maple syrup
2 tablespoons almond butter
1/2 cup pitted dates, lightly packed
1/3 cup almond milk

Dry Ingredients:

1 cup oat flour
2 teaspoons baking powder
1/4 cup cacao powder
1/2 teaspoon salt
1/3 cup chocolate chips, plus more for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees. Spray a muffin tin well with nonstick spray and set aside.
In a blender, or food processor, whirl together all of the wet ingredients until they are smooth.
In a medium bowl, whisk together the dry ingredients.
Add the wet into the dry and mix to combine. Stir in the chocolate chips and ladle into your prepared muffin tin. Sprinkle the tops of the muffins with extra chocolate chips.
Bake for about 23-25 minutes, or until the top of the muffins are set when you gently press them with a finger. Allow to cool in the pan for 5 minutes. Remove and cool on a wire rack.

Notes

Storage:

Counter: Store muffins on the counter uncovered for up to 12 hours.

Fridge: Store muffins in a lidded container or zip-top bag for 5-7 days. Enjoy cod or reheat in the microwave.

Freezer: Store muffins in a lidded container or zip-top bag for up to 3 months in the freezer. Thaw on the counter for 1-2 hours or microwave to reheat.

Nutrition

Serving Size: 1 muffin
Calories: 175
Sugar: 15g
Sodium: 116mg
Fat: 5g
Saturated Fat: 3g
Carbohydrates: 31g
Fiber: 4g
Protein: 4g