Sweet potato Chocolate Muffins

I’ve been on a muffin mission lately. I find it to be such a convenient food to have around with kids. I try and make my muffins nutritious so that they are not just a filler food and so I feel good about the fact that the kids want to eat 3 or 4 at once (I always make mini muffins now). I had sweet potato left over from dinner last night, which makes a perfect base for a muffin recipe. I have made these before, but have altered the recipe a bit. And since I have a hard time following recipes in general, I will probably alter it again next time I make these 🙂 These muffins are a bit dense because of the sweet potato and the dates, but I find that to be a good thing so you can get full after only eating a couple. In my opinion, that’s what nutritious foods do: the high quality of nutrients make you feel full faster and longer than something less nutritious like pretzels, crackers or chips. I also intentionally never make my muffins overly sweet. If you like things super sweet, I recommend you add extra maple syrup.

As usual I made a big batch and will freeze a couple bags in order to have some handy for when we need a quick snack or for school lunch.

Ingredients:

• 2 cups flour ( I used spelt and buckwheat)
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• dash of salt
• 1 cup mashed sweet potato
• 1/2 cup apple sauce
• 2 TBS ground flax seeds (or 2 eggs) (I grind my flax seeds in the coffee grinder, a blender can work too)
• 1 cup almond milk
• 1/2 cup maple syrup
• 1/2 cup pitted medjool dates
• 1/2 cup melted coconut oil

Steps:

• preheat oven to 375 F
• mix first 5 ingredients in a large bowl
• in a food processor mix all the other ingredients, minus the sweet potato
• add sweet potato at the end and pulse a few times to mix it in
• grease your muffin tins
• fill them up and bake for 10 minutes for mini muffins, probably about 20 minutes for larger muffins
• this recipe made 48 mini muffins

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