dairy free
Sweet Potato Muffins
Equipment
- Oven
- Muffins tin
- Paper lined muffin pan cups
Ingredients
- 65 g Spelt flour
- 3 tbsp Extreme Energy Okami Bio
- 3 tbsp Cacao 70% Okami Bio
- ¼ tbsp Salt
- ½ tbsp Baking powder
- ½ tbsp Baking soda
- 50 g Dark chocolate chips
- 220 g Sweet Potato roasted
- 4 tbsp Coconut oil melted
- 1 Egg
- 50 g Brown sugar
- 120 ml Rice milk
- 2 tbsp Agave syrup
Instructions
- Preheat oven to 180°C and line 8-10 muffins with paper liners.
- Remove the skin of the sweet potato and blend with the melted coconut oil until you get a smooth puree.
- In a medium bowl beat the eggs with the brown sugar by hand or with a hand-mixer. Add rice milk, agave syrup and sweet potato puree and mix.
- Add spelt flour, Extreme Energy Mix, cacao, salt, baking powder and baking soda. Whisk until well combined.
- Spoon batter into muffin tins until filled almost to the top. Then sprinkle the top of each muffin with chocolate chips .
- Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.
Notes
Will keep in an air-tight container for 4-5 days or in the freezer for up to 1 month
