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Sweet Potato & Chocolate Chip Muffins

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 6
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Muffins

    • 1/3 Cup puréed baked Sweet Potato
    • 2 Eggs
    • 1/2 Cup Milk of choice
    • 3 Tablespoons Maple Syrup or Rice Malt Syrup
    • 2 teaspoons Vanilla Extract
    • 2/3 Cup Almond Meal
    • 1/3 Cup Arrowroot or Tapioca Flour
    • 1/3 Cup Coconut Flour
    • 3 teaspoons Baking Powder
    • 100 grams Choc Chips see below to make dairy free Choc chips
    • Optional: 1/4-1/2 teaspoon Cinnamon

    Choc Chips

    • 1/4 Cup Coconut Oil
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1/4 Cup Cococa

    Instructions

    INSTRUCTIONS

      Muffins

      • Preheat the oven to 175C/350F
      • Line a muffin tray with liners and lightly grease.
      • Place the wet ingredients in a bowl and whisk to combine.
      • In a separate bowl whisk the dry ingredients together.
      • Add the dry ingredients to the wet and stir until combined (do not over stir).
      • Add the Chocolate chips and gently fold them through the muffin mixture.
      • Evenly divide the muffin mixture between the 6 greased muffin liners.
      • Bake for 30-35 minutes, or until cooked through.
      • Remove from the oven and allow the muffins to cool in the tin before serving.
      • Muffins can be stored in an airtight container for up to 3 days (place in the fridge if the weather is warm or humid).

      Choc Chips

      • Melt the coconut oil in a saucepan over a very low heat. Stir in the maple syrup and vanilla.
      • Add the cocoa and allow to thicken slightly.
      • Pour the Chocolate into a medium sized lined baking tray and freeze for 1 hour.
      • Remove the Chocolate from the freezer and break into large pieces.
      • This can be done by
      • Place the pieces in a zip lock freezer bag and using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces.
      • Placing the chocolate pieces in a blender and pulsing until broken into the required size chips.
      • Using a sharp knife to cut the chocolate into chips.
      • Use immediately or refreeze for later use.