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Chocolate Sweet Potato Muffins

Chocolate Sweet Potato Muffins

Here she is…the chocolaty muffin that caught your eye on Facebook last week.

1 cups gluten free baking mix [or regular all-purpose flour]
1/3 cup cocoa powder
1/2 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons ground flax meal
1 large eggs [or mix 3 tbs water + 1 tbs ground flax meal in small bowl and let it sit for 2 minutes — stir again]
3/4 cup milk [cow, goat, almond, rice, soy…you get the idea]
1/2 to 3/4 cup cooked sweet potato
1/3 cup sugar [if you like a little sweeter muffin please try 3/4 cup sugar!! I’m guessing 1/2 cup honey might work too…]
1/3 cup vegetable oil [or applesauce]
1 teaspoon vanilla
1/2 cup chocolate chips [omit if you’d like]

Preheat oven to 400 degrees. Place paper muffin cups in 12 well muffin pan or grease muffin pan with butter or spray oil.

Combine dry ingredients in small bowl and stir. Whisk together wet ingredients + sugar in another bowl. Mash sweet potato into the wet ingredients. Add wet ingredients to dry ingredients and whisk until just combined. Stir in chocolate chips. Do not over mix. The batter should not be smooth. You’re looking for a lumpy but pourable texture. If it looks too runny add a more flour a tablespoon at a time until it thickens up a tad.

Divide batter among the muffin cups. I fill each cup a little more than half way.

Bake for 17 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let muffins rest in the pan for a few minutes and then remove them from the pan to cool on a wire rack. Enjoy slightly warm! Great toasted.

Try adding 1/2 teaspoon cinnamon or 1/4 teaspoon nutmeg to the dry ingredients to give the muffins a bit of depth. I haven’t tried it yet, but I bet 1/2 teaspoon red chili powder would give the chocolate a kick!

Do you have other variations in mind? Share you ideas in the comments.

4 comments… add one

  • Deborah March 22, 2014, 2:16 pm

    This is a mouth watering recipe, Alysa!! I’ll use coconut palm sugar (which I readily admit I eat by the teaspoonful … it is better than candy … in fact it IS my candy :) … and has a low glycemic index and nutrients .. and I think I’ll add the red chili powder for the kick of it and I will report back !! I’ll pick a brave soul with a love for the unexpected bite in life to share these with … hmmmm :)

    • Alysa March 23, 2014, 9:51 pm

      Thanks Deborah. The muffins are super moist and chocolatey. Coconut palm sugar sounds like a great idea. Let me know how to chili powder goes! I’m thinking 1/2 teaspoon would be enough.

      Love for the unexpected? That’s such a beautiful phrase and something I don’t often press into. I’m such a fan of consistency and ‘knowing’ what’s coming. I’ll have to ponder embracing the unexpected.

  • Katy March 28, 2014, 2:18 pm

    Oh my goodness, Alysa!! These are a-MAAAAHHH-zing!!! I planned to save them for the weekend, but they came out of the oven 30 minutes ago and are 1/3 happily eaten.

    I didn’t have flaxseed or sweet potatoes in the house, so I omitted the flaxseed and subbed canned pumpkin and they came out great. It is a testament to a great recipe when a cook screws up the ingredients and it still is delicious. I used 3/4 cup of granulated sugar which was sooo yummy and I might dial it down to 1/2 cup next time just for healthiness.

    I can’t wait to add the cinnamon and chili powder next time. Next time would be right now, but I need to run to the store for more cocoa powder (and flaxseed and sweet ‘tatoes.)

    Also, I loved that you described the consistency in detail – very helpful!

    Thank you!!

  • Alysa April 11, 2014, 5:04 pm

    Thanks so much Katy! I had another friend who’s husband husband said they were ‘the best chocolate thing he’d ever eaten’. So fun.

    I love the flexibility of this recipe too. Pumpkin is a GREAT idea. Tell me how the chili powder version is! Hopefully it’s a pop of tasty.

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