Very moist and chocolate-y muffin, no one will be able to tell it is made with sweet potatoes. This very nutritious root vegetable will enrich the muffin with vitamins, minerals, antioxidants and fiber. Besides promoting a healthy brain and gut.
Sweet potatoes are rich in beta-carotene, our body converts it into vitamin A. Some beta-carotene is lost during cooking although boiling the sweet potatoes seems to retain more of it than baking. Interesting fact is that the amount of vitamin C seems to increase once the sweet potato is cooked.
Check out also the Sweet Potato & Coconut Bread.
Prep: 15 mins | Cook: 15 + 25 mins | Total: 55 mins
1 cup of mashed sweet potato (about 2 small sweet potatoes)
⅓ cup of vegetable oil
1 tsp of vanilla
⅓ cup of sugar (I always keep the sugar as low as possible but if you like it sweeter you could use ½ of sugar instead)
½ tsp of cinnamon
¼ cup of water
1 cup of whole wheat flour
½ tsp of baking soda
¼ tsp of baking powder
¼ cup of cocoa powder
¼ cup of chocolate chips
Bring a medium saucepan of water to a boil. Add the sweet potatoes, once the water starts boiling again, lower the heat and simmer for 15 minutes or until the sweet potatoes are tender. Drain the sweet potatoes. Once they have cooled, peel them and mash with a fork to obtain a puree.
Heat the oven 350ºF (180ºC). Line a 12-tin muffin tray with 9 liners (the recipe makes 9 muffins).
In a medium bowl whisk together the whole wheat flour, baking soda, baking powder, cocoa powder and chocolate chips. In another bowl whisk the mashed sweet potato, vegetable oil, egg, vanilla, sugar, cinnamon and the water. Combine the wet with dry ingredients without over mixing it.
Evenly divide the batter amongst the prepared muffin tray. Bake for 25 minutes or until a toothpick inserted comes out without any batter. Enjoy!
Inspired by: Sweet Potato Muffins