Sweet Potato Chocolate Muffins
These Sweet Potato Chocolate Muffins are rich and fudgey, and make a great snack or dessert.
Servings: 24 Mini Muffins
- 2 cups Cooked Sweet Potato roasted or steamed
- 120g tub Apple Puree (4oz unsweetened apple sauce)
- 1 cup Wholemeal Plain Flour
- 2 tspn Baking Powder
- 1 cup Brown Sugar
- 3/4 cup Cocoa
- 1/2 - 1 cup Dairy Free Milk I recommend unsweetened almond
Preheat oven to 180 degrees C.
Line muffin trays with patty pans, or use non stick trays.
Add all ingredients to food processor. Process until smooth. The mixture needs to be smooth and not too thick. If it is too dry or thick, add some of the extra milk and process until smooth.
Spoon mix into prepared muffin trays.
Bake for approximately 10 minutes for mini muffins, or 15 - 20 for larger muffins, until cooked through and browned on top.
Turn onto a cooling rack. Enjoy :)
Muffins can be stored in a sealed container in the fridge for 3 - 4 days, or frozen.