These chocolate muffins are like a hybrid between a fudgey brownie and a decadent mud cake. They're grain-free, gluten-free, refined-sugar-free and high in fiber too. Although they're so delicious you'd never be able to tell they are healthy!
Prep Time
10 mins
Cooking Time
30 mins
Ingredients
Servings
6
Instructions
- Preheat oven to 180°C / 350°F.
- Lightly grease a muffin tin or line it with paper muffin cups.
- Peel and medium dice sweet potato.
- Transfer sweet potato to a high speed blender or a large food processor. Add the rest of the ingredients, except for chocolate chips, and process until combined and smooth, stopping to scrap down the sides if necessary.
- Fold in half of the chocolate chips.
- Transfer batter to greased muffin tin, filling each cup 2/3 full.
- Top muffins with the rest of the chocolate chips.
- Bake for 25-30 minutes or until done (when an inserted stick comes out clean).
- Let cool slightly and enjoy while warm, or let cool completely before storing in an airtight container!
Notes
- You may substitute maple syrup with a liquid sweetener.
- If watching fat intake, you may half the amount of coconut oil or omit it completely. However please note the finished muffins won't be as moist.
- I used sugar free dark chocolate chips but you may use whatever chocolate chips you like. Feel free to substitute or add other mix in's such as chopped nuts as well!
