Gluten-Free Vegan Chocolate Sweet Potato Muffins
These Gluten-Free Vegan Chocolate Sweet Potato Muffins are rich and moist, and taste like sweet potato brownies!
Servings 12 muffins
Calories 234kcal
Ingredients
- 250 g (8.8 oz) raw sweet potatoes (about 1 medium-sized sweet potato)
- 175 ml (¾ cup) unsweetened almond milk (or any other plant-based milk)
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 12 tablespoons (12 tablespoons) maple syrup (or sub any other sweetener)
- 1 teaspoon (1 teaspoon) apple cider vinegar * (ensure gluten-free if necessary)
- Pinch (Pinch) salt
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 50 g (½ cup) cocoa powder
- 4 teaspoons (4 teaspoons) baking powder (ensure gluten-free if necessary)
- ¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)
- 50 g (⅓ cup) dark chocolate chips *** (optional - ensure vegan/gluten-free if necessary)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Cook the sweet potatoes by boiling, steaming or roasting them until very soft and tender.
- Discard any skins, and place in a food processor or blender, with the milk.
- Blend until completely smooth - you might have to mix it around a few times.
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the blended sweet potato mixture to the same bowl along with the maple syrup, vinegar, salt and ground almonds.
- Sift in the flour, cocoa powder, baking powder and bicarbonate of soda.
- If using, add the chocolate chips and stir in carefully.
- Transfer the mixture between muffin cases in a muffin tin.
- Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
- Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Notes
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the muffins fluffy. If you can’t get hold of vinegar, replace it with 1 tablespoon of lemon juice.
**You can alternatively use almond flour.
***For a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.
Nutrition
Calories: 234kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 58mg | Potassium: 314mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2956IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg
