Chocolate Sweet Potato Muffins
Ingredients
- 1 3/4 cup + 2 tablespoons store-bought oat flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons ground flaxseed
- 2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 3/4 cup pure maple syrup
- 1/2 cup avocado oil
- 1/2 cup unsweetened plain plant-based milk (oat milk, almond milk, etc.)
- 1, 16 ounce cooked sweet potato (~1 cup), skin removed
- 1 tablespoon pure vanilla extract
Optional add-ins
- Mini vegan chocolate chips, to taste
- Hemp seeds, to taste
Preparation
Preheat the oven to 425 degrees Fahrenheit. Add cupcake liners to a 12-count muffin tin and set aside.
Add the dry ingredients—oat flour, cocoa powder, flaxseed, baking soda, and salt—to a large bowl and stir until well combined.
Add the wet ingredients—maple syrup, avocado oil, non-dairy milk, cooked sweet potato, and vanilla extract—to a blender and blend on high speed until smooth.
Pour the blended mixture into the bowl with the dry ingredients. Use a hand mixer to combine until no chunks remain. Transfer the batter to the muffin tin using an ice cream scoop. Optionally, add mini vegan chocolate chips or hemp seeds.
Place the muffin tin in the oven and bake at 425 degrees for 5 minutes. Then, reduce the temperature to 350 degrees without opening the door and bake for an additional 15 minutes.
Remove from the oven and transfer the muffins to a wire rack to cool to room temperature.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
