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–+ servings
Mareca

Chocolate Sweet Potato Avocado Muffins: A Delicious Twist!

Delicious and healthy muffins made with sweet potato, avocado, and chocolate, perfect for a nutritious snack or breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Baking
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it lightly.
  2. 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.
  3. In another bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the dark chocolate chips.
  5. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  6. 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.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 70mgSodium: 150mgFiber: 3gSugar: 10g

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.

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