Sweet Potato Chocolate Muffins

 
 
 
 

This muffin recipe by chef and food blogger Jenné Claiborne has it all. The texture is light and fluffy, chocolate-ly without being too sweet and the sweet potato adds an unmistakable subtle earthiness while keeping the whole muffin soft and moist. Yes‚ we said it: MOIST. The best part about these? They’re highly adaptable to what you have on hand and your dietary needs. In this video, Dakota uses a real egg while Ju uses the flax and water combination, both of us use alternative milks and Ju uses an all purpose gluten free flour mix. Feel free to also just use whole wheat flour rather than whole wheat pastry. You can also use chocolate chips instead of chopped chocolate: whatever!

Considering all of the adaptations we made, and the fact that they still turned out perfect just points to the fact that Jenné has truly created a stellar recipe. —Dak and Ju

 

Ingredients

  • 1 tablespoon ground flax seed + 2 tablespoon water (or 1 egg)

  • 1 cup whole wheat pastry flour

  • 1 cup almond flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup cane sugar + ½ cup coconut sugar (or brown sugar)

  • 1 cup alternative milk

  • 1 tablespoon apple cider vinegar

  • ½ cup sweet potato puree (microwave or bake sweet potato and mash the filling)

  • 1 teaspoon vanilla

  • ½ cup grapeseed oil, coconut or any other neutral oil

  • ¼ cup dark baking chocolate, chopped

 

Instructions

  1. Preheat oven to 400°, and fill muffin cups with liners.

  2. Make your flax seed "egg", by combining the ground flax and water in a small bowl. Set aside to thicken.

  3. Combine the dry ingredients (flour, almond flour, cocoa powder, baking soda, salt, and sugar) in a large mixing bowl and whisk well.

  4. In another bowl, combine your alternative milk, apple cider vinegar, flax seed mixture, sweet potato puree, vanilla, and oil. Whisk well.

  5. Pour the wet ingredients into the dry, and mix. Careful not to over mix. Add in the chopped chocolate, stir.

  6. Spoon the batter into the muffin cups— the mixture will probably reach the top of your cups, and that’s perfect.

  7. Bake for about 20 minutes— test for doneness (a knife comes out of a muffin clean or just slightly crumbly). Remember that the muffins will continue to cook as they cool in the tray.

  8. Allow to cool for about 10-15 minutes before eating. Once cool, store in an airtight container.

    Makes 12 muffins