Sweet potato chocolate chip muffins

Have you ever tried sweet potatoes in desserts? If yes, then you know it's delicious, if not, you should give it a go. If you are wondering whether you can taste them in these muffins, the answer is no. In this recipe, the sweet potatoes just give a nice texture and extra sweetness to the muffins, and of course, additional nutritional value. Sweet potatoes are particularly high in vitamin A, which is important for eye health and a healthy immune system, and the carotenoids, which give their vibrant colour, are antioxidants that help to protect our cells from damage.

Sweet potato chocolate chip muffins

Ingredients:

• 1 + 1/2 cup sweet potato mash (about 2 medium-sized sweet potatoes)

• 1 egg

• 1/8 cup coconut/rapeseed oil

• 1/2 cup coconut sugar

• 2 tbsp maple syrup

• 2 tbsp oat milk

• 1 cup gluten-free flour blend (I used Doves farm)

• 1/2 cup almond flour

• 1 + 1/2 tsp baking powder

• 1 tsp cinnamon

• dash of nutmeg

• 1/2 cup chocolate chips

• chopped almonds

Instructions:

1. Preheat the oven to 200 degrees.

2. Wash 2 medium-sized sweet potatoes, place them in the oven and let them bake for about 60 minutes.

3. Once the sweet potatoes are ready, turn the oven down to 190 degrees. Remove the potatoes from the oven and cut them in half. Scoop out the flesh and transfer it into a large bowl.

4. Mash the potatoes with a fork, whisk in the egg, oil, coconut sugar, maple syrup, and milk, and stir well.

5. Add in all the other dry ingredients and combine.

6. Stir in the chocolate chips and transfer the batter into silicone muffin cups or muffin tins.

7. Chop some almonds and sprinkle them on top of each muffin for extra crunch.

8. Bake the muffins for 20 minutes, then remove them from the oven.

9. Let them cool for about 20–30 mins, then serve.

10. They are best consumed within 2 days, but can keep in a container for up to 3–4 days.