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Sweet Potato Chocolate Muffins
Real talk: I haven't made these without almond flour. So if you have an allergy I'm not exactly sure how an alternative will turn out. You could try replacing the almond flour with wheat flour, or with a flour made from sunflower seeds or pumpkin seeds. Let me know how they turn out if you play around with that.
Servings: 1 dozen
Ingredients
- 1 tablespoon ground flax seed + 2 tablespoon water
- 1 cup whole wheat pastry flour
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cane sugar + 1/2 cup coconut sugar or brown sugar
- 1 cup plain unsweetened soy milk or other plain unsweetened plant milk
- 1 tablespoon apple cider vinegar
- 1/2 cup sweet potato puree microwave or bake sweet potato and mash the filling (in the video I said 1/4 cup, but meant 1/2 cup)
- 1 teaspoon vanilla
- 1/2 cup grapeseed oil do 1/4 cup to cut back on oil. Works fine, but muffins aren't as rich
- 1/4 cup dark baking chocolate chopped, or use vegan chocolate chips
Instructions
- Preheat oven to 400°, and fill muffin cups with liners.
- Make your flax seed "egg", by combining the ground flax and water in a small bowl. Set aside to thicken.
- Combine the dry ingredients––flour, almond flour, cocoa powder, baking soda, salt, and sugar––in a mixing bowl. Whisk well.
- In another bowl, combine the soy milk, apple cider vinegar, flax seed mixture, sweet potato puree, vanilla, and oil. Whisk well.
- Pour the wet ingredients into the dry, and mix well. Careful not to over mix.
- Fold in the chocolate chips.
- Spoon the batter into the muffin cups. They will probably reach the top of your cups. That's great! Get ready for some over flowing delicious muffin tops.
- Bake for 25-30 minutes. Test with a toothpick after 25.
- Allow to cool for about 10-15 minutes before eating!