Friday, May 23, 2014

Delicious Muffins

These became my ultimate favorite muffin recipe this semester. They were my go-to late night snack after a long shift at work and quick breakfast on busy mornings. You would never know that sweet potatoes are hidden inside these chocolaty muffins. They lend a delicious texture and gooeyness that you would certainly miss without them.
 
 
 
 
chocolate sweet poato muffins (4)
 
 
Chocolate Sweet Potato Muffins
makes 15
1 cup flour
1 cup cocoa or carob powder
1 1/3 cups rolled oats
½ tsp salt
1 tsp baking soda
2 tsp baking powder
2/3 cup agave or honey
¾ cup mashed sweet potatoes
1 ripe banana
½ cup milk
1 ½ cup plain Greek yogurt
1 tsp apple cider vinegar
2 eggs
1/3 cup butter
1 cup chocolate chips (optional)

Preheat your oven to 350 degrees, and oil a muffin pan. Using a high speed blender, blend the oats, flour, salt, cocoa powder, baking powder, and baking soda together. Pour the dry ingredients out into a large bowl. Use the blender again to blend together all the remaining ingredients except the chocolate chips. Add the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pan, adding in the chocolate chips if desired. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.

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