Perhaps you have a chocolate craving or just want to treat the kids with something that still passes as a being nutritional snack option. It can be difficult finding recipes that fit the bill, especially without actually having ‘chocolate’, (which brings with it extra sugar and saturated fats) as an ingredient.
So to ensure that we can make a healthy chocolate snack, this is where the use of cocoa or raw cacao powder comes in handy. Cocoa and cacao are nutritionally different as they are processed differently. The heating and processing of cocoa makes it lower in nutrients. However, cocoa still has a significant amount of nutrition and is far cheaper. So it is up to you which one you choose. Personally I do find raw cacao has slightly more of a bitter taste and when using either, remember more is not always better and will actually make or break your end result.
So with this Chocolate and Sweet Potato Muffin recipe, it is has the added bonus of mashed sweet potato, which goes unnoticed in taste yet adds a lovely texture and moistness to the muffins.
Chocolate and Sweet Potato Muffins
Chocolate and Sweet Potato Muffins
Ingredients
- 1 cup wholemeal self-raising flour
- 1 cup plain self-raising flour
- 3/4 cup milk
- 1/4 cup cocoa powder
- 1/2 cup honey
- 1/4 cup coconut oil
- 2 whole free-range eggs
- 1 tsp vanilla essence
- 1 cup sweet potato, mashed
Instructions
- Chop and peel and microwave or boil sweet potato until cooked through. Set aside to cool then mash the sweet potato.
- Pre-heat the oven temperature to fan-forced, 175c and grease and line your muffin tin.
- In a large bowl add in the wet ingredients and the mashed sweet potato and whisk until well combined.
- Add in the cocoa and whisk again making sure there are no lumps of cocoa.
- Add the flour and gently fold until just combined, taking care not to over-mix.
- Evenly spoon the mixture into the prepared muffin tin and bake for around 15 minutes or until cooked through and a skewer inserted into the centre of the muffins comes out clean.
