Chocolate Sweet Potato Muffins Vegan | Gluten Free | Oil Free
Growing up, I LOVED muffins. Maybe because it quite possibly is just a cupcake without the frosting? Has anyone else noticed that too!? Well this recipe I threw together is so healthy!!! Full of plants, nutrition and health! This muffin recipe only requires a few simple ingredients, and is oil and gluten free!
PREP TIME
COOK TIME
TOTAL TIME
INGREDIENTS
Makes 8 large muffins or 12 small muffins
- 2 Cups cooked sweet potato puree ( I used 5 small sweet potatoes)
- 1 1/2 cups oat flour ( Pulse 2 cups of (gluten free) rolled oats in a blender or food processor to make flour)
- 1/4 cup unsweetened almond milk (or any non dairy milk)
- 2 tsp baking soda
- 1/2 tbsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup cocao powder (or cocoa)
- 1/2 tsp salt
- 3/4 cup 100% pure maple syrup (or sweetener of your choice)
- Almond butter or any nut butter for drizzle (optional)
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Bake sweet potatoes at 450 degrees for 50 minutes to an hour or until potatoes are very soft.
- Once potatoes are cooked, let cool for 10 minutes, then remove skin and mash potatoes really well with a fork. In a bowl combine sweet potatoes, maple syrup, almond milk and vanilla extract.
- In a large mixing bowl add dry ingredients and mix well.
- Combine wet and dry ingredients.
- Fill each muffin tin about ¾ for smaller muffins or all the way to the top for larger muffins.
- Bake at 350 degrees for 12-15 minutes or until a tester comes out clean from the center.
- Let cool for 20 minutes before removing from the muffin tin, drizzle almond butter or any nutt butter of your choice and enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
