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Chocolate Brownie Muffins

A drool worthy combination of muffin and brownie
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 8
Author: Lisa@mummymade.it



  • 1/3 Cup Maple Syrup
  • 2 Eggs
  • 1/2 Cup Milk of choice
  • 2 teaspoons Vanilla Extract
  • 1/3 Cup puréed baked Sweet Potato
  • 2/3 Cup Almond Meal
  • 1/3 Cup Cocoa
  • 4 Tablespoons Coconut Flour
  • 1 Tablespoon Baking Powder


  • 100 grams Chocolate Chips



  • Preheat the oven to 175C/350F
  • Line a muffin tray with 8 muffin cases and lightly grease each one.
  • Put all the wet ingredients (including the sweet potato) into a small bowl and whisk together lightly by hand. If the sweet potato is chunky blitz the wet ingredients in a food processor.
  • In another bowl, put all the dry ingredients and whisk together lightly by hand.
  • Pour the wet ingredients into the dry ingredients bowl and stir until combined.
  • Fold through the chocolate chips. Do not over mix as the muffins will turn out tough.
  • Divide the mixture evenly into the greased cases.
  • Bake for 30 minutes or until cooked through.
  • Allow the muffins to cool in the tin before removing.
  • Store in an airtight container.
  • For added sweetness serve with whipped cream and strawberries.


To make your own Sweet Potato Puree see here http://mummymade.it/2013/12/sweet-potato-puree.html