Healthy Double Chocolate Sweet Potato Muffins Recipe – Learn like a Pro

Healthy Double Chocolate Sweet Potato Muffins Recipe – Learn like a Pro: Muffins with chocolate and sweet potato that are prepared with whole grains, naturally sweetened with sweet potato, and boosted with a little bit of protein from Greek yoghurt!

Healthy Double Chocolate Sweet Potato Muffins Recipe – Learn like a Pro

Ingredients

• 1 egg
• 1 cup mashed sweet potato (about 240 g)
• 1/4 cup greek yogurt (I use 2% but other kinds will do) (60 g)
• 1/2 cup unsweetened almond milk (or other milk) (120 g)
• 1 tsp vanilla extract
• 1/2 cup coconut (or any other granulated) sugar (96 g)
• 1/2 cup cocoa/cacao powder (48 g)
• 1 1/4 cup whole wheat, all purpose, or gf all purpose flour (150 g)
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1-2 tbsp oil (optional, will make the muffins extra moist)
• 1/4 cup semisweet chocolate chips (60 g)

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Instructions

Put a silicone muffin pan in the oven and preheat it to 350 degrees Fahrenheit. If you are using a standard muffin pan, oil it generously.

Put the egg in a large bowl, then add the potato, yoghurt, sugar, vanilla, milk, and oil (optional), and mix everything together until it is creamy.

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Flour, salt, baking soda, baking powder, and cocoa powder should be mixed together in a separate dish using a whisk. If the mixture is clumpy, it should be sifted in.

Fold the dry ingredients into the wet ones until they are barely incorporated (do not overmix). Add chocolate chips and mix well.

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Pour into muffin tins and bake for twenty to thirty minutes, or until a thin knife put into the centre comes out largely clean.
After allowing the muffins to cool, remove them from the muffin tin and place them on a wire rack to finish cooling.

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Tips

You can use a blender or a food processor to grind the almonds into a mixture. If there are any pieces, pass the mixture through a sieve.

Simply use the sweetener of your choice. Use two tablespoons for a less sweet flavour, and four tablespoons for a more sweet one.

Make use of the dairy-free milk of your choice. I used homemade almond milk that had nuts that had been soaked.

When the sweet potatoes have cooled, add them in a food processor and puree them until they are perfectly smooth. Peel and cook the sweet potatoes.

Moreover, you may bake, steam, and so on. Applesauce, banana puree, pumpkin puree, and/or other purees can be substituted for the sweet potato puree.

It is important to note that sweet potatoes do provide a sweet flavour, which might contribute to the overall flavour. Ripe bananas would also have the same effect.

To make your preferred vegan egg substitute, I used one teaspoon of psyllium husk and one-fourth of a cup of water. I whisked the mixture constantly and then placed it aside to congeal.

Mine remained on the counter for two days, but because to the hot and steamy surroundings, it was no longer edible. Both freezing and storing them in the refrigerator are viable options.

Nutrition

• Calories: 281kcal
•  Carbohydrates: 24g
• Protein: 7g – Fat: 19g
• Saturated Fat: 4g
•  Polyunsaturated Fat: 2g
• Monounsaturated Fat: 2g
• Cholesterol: 35mg
•  Sodium: 240mg
•  Fiber: 4g
•  Sugar: 19g