Healthy chocolate muffins?! YES PLEASE!! This is the perfect afternoon snack and so good, you can even have them for breakfast!! The raspberry chia jam is optional, however the tartness of the raspberries goes really well with the rich chocolatey muffins. What I love most about this recipe is that it has sweet potato in it, and you wouldn’t even know it, haha 😉
Makes 9 standard muffins
1 cup sweet potato puree (1 very large sweet potato)
¼ cup maple syrup
⅓ cup milk of choice (soy, almond, cashew or regular milk)
1½ cup almond meal
1 tsp baking soda
⅓ cup raw cacao powder
2 tbsp coconut sugar
2 tbsp chia seeds
Pinch of salt
Raspberry Chia Jam
1 cup frozen raspberries
2 tbsp maple syrup
2 tbsp chia seeds
Toasted coconut flakes to decorate
1. To make the sweet potato puree, preheat oven at 180 degrees celsius.
2. Cover one large sweet potato in foil (shiny side inside) and roast it in the oven at 180 degrees celsius for about 45 minutes or until very soft. Allow to cool completely, remove peel and puree in a food processor. Set aside 1 cup for the sweet potato muffins.
3. Preheat oven at 180 degrees celsius.
4. Combine all wet ingredients, sweet potato, maple syrup, milk, and egg in a mixing bowl.
5. Add remaining dry ingredients to the mixing bowl and fold until just combined.
6. Carefully pour mixture evenly into a muffin tray and bake in the oven for 20 minutes.
7. Remove and let cool on cooling rack.
8. Meanwhile, to make the raspberry chia jam. Combine all ingredients into a small saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes.
9. Let cool and spoon the raspberry chia jam mixture onto each muffin. Any leftovers can be stored in an airtight container in the fridge for 1 week.
10. These muffins are also great for the freezer. Just defrost them slightly in the microwave when you’re looking for a healthy snack 🙂
Love Secret Squirrel xx.