Rich, hearty chocolate muffins made with sweet potato instead of flour! A healthy paleo breakfast option that you can take on the go.
Hey, guys! Did you party your face off for Cinco? I certainly did not. No thank you. Four years as a waitress in Mexican restaurants has scarred me, and I don’t really drink, anyways. I’ve had two margaritas in my life, and I don’t think I finished either one. I suppose I’d be down to celebrate with some guac and tacos, but I can do that any day of the week. I don’t need to be surrounded by sticky tequila and loud people to do it.
Double Chocolate Sweet Potato Muffins
- 1 cup minced sweet potato raw
- 3 eggs
- 2 tbsp coconut oil
- 1/4 cup maple syrup
- 3 tbsp almond or coconut milk
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 2 tbsp tapioca starch
- 1/4 cup chocolate chips
Preheat oven to 350 F and line a muffin tin with 8 parchment baking cups.
In a food processor, combine minced sweet potato, eggs, and coconut oil until smooth, about 2 minutes. Add in maple syrup and coconut milk and blend for another minute to combine.
In a large bowl, whisk together all dry ingredients (except for chocolate chips) until well combined.
Make a well in the dry ingredients and pour the web ingredients in the middle. Stir to combine. Batter will be thick as the coconut flour absorbs, but try to not over-beat. Fold in the chocolate chips and let the batter stand for 5 minutes.
Scoop the batter into the prepared muffins tins. Bake for 25-30 minutes, or until a knife comes out clean. Cool on a wire rack and enjoy!