Description
Delicious and healthy muffins made with sweet potato, avocado, and chocolate, perfect for a nutritious snack or breakfast.
Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 ripe avocado, mashed
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the mashed sweet potato, mashed avocado, honey (or maple syrup), eggs, and vanilla extract. Mix until smooth and well combined.
- In another bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the dark chocolate chips.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, substitute almond flour with oat flour or a gluten-free all-purpose flour blend.
- Add a pinch of cinnamon or a tablespoon of espresso powder to enhance the chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg