Monday, August 27, 2018

Fluffy sweet potato dark chocolate muffins...with added choc chips

  • 1 ½ cups mashed sweet potato which is 2 and half cooked sweet potatoes
  • 2 eggs (or orgam vegan egg replacement)
  • ¼ cup agave syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons of cacao powder
·         1 Tablespoon Milled Flaxseed
  • 1 tablespoon goji berries
  • 1tablespoon of trial mix nuts
  • 1/2 cup unsweetened vanilla almond milk

  • Dry ingredients
  • 1 ½ cups spelt flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips
  • Spread with BNUTZ cacao and hazelnut butter.

  1. Place the sweet potatoes in an oven set to 190c. slice the sweet potatoes with a knife. Plce in the oven and roast for 35 minutes. 
  2. Once you can put the knife in the sweet potato and its tender, its ready. cool for 10 mins. Then mash 1 1/2 cups, set aside.  
  3. Then line a tin with 12 cup muffin cases.    
  4. In a large bowl whisk together all of the dry ingredients (spelt flour, cinnamon, baking powder and salt). 
  5. In a seperate bowl mix the sweet potato, eggs (or replacement), agave syrup, vanilla and almond mix. Mix together until well combined, it will great a smooth and creamy texture. 
  6. Add both bowls together and mix together until everything is mixed well. 
  7. Divide batter evenly into muffin cases and bake for 25-35 minutes 
  8. Muffins are best served warm with BNUTZ CACAO AND HAZLENUT BUTTER. 


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