Chocolate and Sweet Potato Muffins
Indulge without the guilt with these rich chocolate muffins that feature and unnoticed sweet potato
- 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
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.