Friday, June 17, 2016

Chocolate Muffins with Banana and Sweet Potato

Here's an easy recipe for chocolate muffins. They make a quick breakfast for those mornings when you're running behind schedule. My kids LOVED these. I used a combination of sweet potato and bananas. If you don't have one, use the other, or mix them like I did. I had 2 small sweet potatoes leftover, and when I mashed them, it came to 1/4 cup. When I added a mashed banana, it was about 1 cup of mash total.

For the apple sauce, I like to buy those little snack cups that you might send to school with your kids. If I bought a jar of sauce, I'd never be able to use it up before it went bad.

I used Enjoy Life chocolate chips because they are dairy free and delicious. They're the only kind I buy now. They also sell chunks.

Chocolate Muffins with Banana and Sweet Potato
Makes 10 muffins

1 cup almond flour
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of pink salt
1 chia or flax egg*
¼ cup cooked and mashed sweet potato
1 large ripe banana, mashed
1 snack size unsweetened apple sauce (about ¼ cup)
2 tablespoons maple syrup
¼ cup vegan chocolate chips (or other add-in such as nuts)

Preheat the oven to 350F and line 10 muffin cups with paper liners.

In a bowl, combine the dry ingredients.

Combine the wet ingredients in a separate bowl, and then stir them into the dry ingredients just until combined.

Add the chocolate chips.

Divide among the 10 paper liners and bake for about 15 minutes or until a tester comes out clean.

Allow to cool completely before eating them. I like to remove them from the pan right away and put them on a cooling rack near an open window.

If you try to remove the paper while they're warm, it will stick. It comes off easily once they're cool. They will also firm up in the middle as they cool. Have patience friend.

*To make a chia or flax egg, simply combine 1 tablespoon of ground chia or flax with 3 tablespoons of water. Wait for a few minutes until it turns into a gel.

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