Sweet Potato & Choc-Chip Muffins – Paleo Treats
I find myself wanting to eat baked goods like muffins, cookies and cakes very rarely now I’m Paleo. There’s always an abundance of ‘real food’ like meats, veggies, eggs, fruit and nuts sitting in my fridge, and nine times out of ten I will always go for something from this list rather than starting a batch of Paleo brownies or cupcakes. There are times, however, when the aspiring chef within you wants to make a sweet treat for the whole family; but it's often a battle finding a recipe that is full of goodness.
These sweet potato muffins are one of the exceptions to the rule. They pack in a ton of goodness from the nutrient dense eggs, coconut flour, flaxseed and the sweet potatoes themselves. The sweet potato and cinnamon combination is divine, and the chocolate chips add an extra bit of indulgence. Give them a try – you won’t be disappointed!
Sweet Potato and Chocolate Chip Muffins
These nutrient-dense muffins combine the sweetness of roasted sweet potatoes with the warmth of cinnamon and the indulgence of dark chocolate chips. Perfect for a paleo-friendly treat that the whole family will enjoy.
Servings: 8 Muffins
Calories: 250kcal
Cost: $15
Equipment
- Muffin tray
- Paper or silicon muffin cases
- Mixing bowls
Ingredients
- 1.5 cups roasted sweet potato mashed and left to cool
- 2 tbsp coconut oil
- 3 eggs
- 1 cup unsweetened almond milk
- 1/3 cup raw organic honey
- 2 heaped tbsp ground flaxseed
- ½ cup coconut flour
- 100 g dark chocolate chips at least 70% or a 100g bar of dark chocolate, chopped into small pieces
- 1 tbsp gluten-free baking powder
- ½ tsp salt
- 2 tsp cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 180C / 350F. Line an 8-hole muffin tray with paper or silicon cases.
- Mix Wet Ingredients: In a bowl, combine the sweet potato mash with the coconut oil, eggs, almond milk, and honey. Whisk together until smooth.
- Mix Dry Ingredients: In a separate bowl, combine the flaxseed, coconut flour, baking powder, salt, and cinnamon.
- Combine Ingredients: Fold the dry ingredients into the wet ingredients to make a batter. Stir in the chocolate chips.
- Fill the Muffin Cases: Pour the muffin batter into the cases, filling to about 2/3 of the way up.
- Bake: Bake on the top shelf of your oven for approximately 30 minutes, or until golden brown and a toothpick comes out clean.
Notes
- Ensure the sweet potato is fully cooled before mixing to avoid cooking the eggs prematurely.
- Use dark chocolate with at least 70% cocoa for a richer flavour.
- These muffins can be stored in an airtight container for up to a week.
Raw Chocolate Coconut Macaroons
Let’s face it; sometimes, we all crave a bit of chocolate. Even we Paleo folk have our weaknesses. Fortunately though, our chocolate fixes don’t have to be laden with sugar and dairy. In moderation, raw cacao is extremely healthy, bursting with antioxidants and beneficial phytochemicals. There are loads of different ways you can enjoy it, and for me it's much more delicious than the cheap and nasty stuff people buy stacks of in the supermarket. What better way to enjoy it than as part of some delicious, no bake, easy to make, mini macaroons?
Makes 12
Chocolate Coconut Macaroons Ingredients:
- 1 banana
- ¼ cup Almond Butter
- ¼ cup Coconut oil
- 2 tbsp Maple Syrup
- 5 tbsp raw cacao powder
- 1 ½ cups unsweetened shredded coconut
- ½ tsp vanilla extract (optional)
Chocolate Coconut Macaroons How To:
Cover a flat baking tray with some baking parchment.
Mash the banana in a large bowl. Whisk in the almond butter, coconut oil, maple syrup and vanilla if using to form a paste.
Add the cacao powder to the mix, one spoonful at a time, stirring well.
Stir in the coconut, making sure all the mixture is well combined (I used my hands for this part!). Form the mixture into 12 mini ‘macaroon’ shapes, and place on top of the baking parchment.
Leave in the fridge for at least an hour to fully set. If you can’t wait that long, 10 minutes in the freezer is just as good!
