Healthy chocolate muffins
Healthy chocolate muffins
Ever since the lockdown started, I seem to be unable (except for when I was really poorly, in bed) to go a few days without baking something and since I am not able to give any of my baked goods away, my consumption of sweet stuff is really getting out of control… I guess I should not be surprised, I have always been an emotional eater and these are challenging times. I really look forward to feeling well enough to run again to be able to mitigate this not-so-healthy baking obsession, which is showing no signs of waning.
I’ve been making (or recipe testing as I tend to call it as a justification 😉 ) these healthier muffins almost every day for a week now. They started their lives as banana chocolate muffins, as banana bread fever (this recipe is insanely popular right now as eggs are in short supply apparently) appears to be sweeping through the lockdown nation. But later, as I ran out of bananas, I’ve morphed them into these sweet potato chocolate muffins and haven’t looked back!
I sent Duncan shopping at some point and told him to buy a few sweet potatoes (meaning 2-3) and he took this mission so seriously that he came back with 10, so that’s how sweet potato found its way into my new muffins. I actually prefer them to the banana version as they taste purely of chocolate, there is no aftertaste whatsoever. They are really easy to make, intensely chocolatey and studded with delicious chunks of dark chocolate, which you are welcome to skip but I strongly advise against this folly – they make these especially divine. Enjoy, stay well and keep on baking vegan!
- 225 g / 1 cup mashed baked sweet potato*, cold
- 150 ml / ½ cup + 2 tbsp any plant milk (if using thick coconut milk, water it down 50%)
- 120 g / ½ cup smooth hazelnut or almond butter or peanut butter (any natural nut or seed butter works!)
- 150 ml / ½ cup + 2 tbsp maple syrup
DRY INGREDIENTS
- 50 g / ½ cup cocoa powder
- ¼ tsp fine sea salt
- 1½ tsp baking powder
- ¾ tsp baking soda
- 120 g / 1 cup all purpose wheat flour or GF all purpose flour mix (I use this one)
- 150 g / 5¼ oz chopped vegan chocolate or chocolate chips (optional but recommended!)
- Warm up the oven to 180° C / 355° F and line a muffin tray with paper liners or grease it well.
- You could do this step in a food processor or blender if you wish, but I tend to use a fork myself for a less fussy prep. Combine mashed sweet potato with plant milk by adding the milk gradually and mashing the potato flesh well with a fork. Add nut butter and maple syrup and stir thoroughly to combine.
- Next, fold in cocoa powder, salt, baking powder and baking soda.
- Finally fold in flour and most of the chopped chocolate or chocolate chips (leave some for decoration). If using wheat flour, be careful not to overmix – fold the flour in gently only until there are no flour pockets left.
- Distribute the batter between 12 muffins, decorate with chocolate chunks / chips and bake for 21-22 minutes, or until a toothpick comes out clean. Remove from the oven and allow them to cool down completely before eating.
If you would like to add a frosting, I recommend this one.
I also tested freezing these and they freeze really well. The texture or flavour isn’t affected by freezing and defrosting. I recommend freezing them in an air-tight container though.
This recipe is adapted from two of my earlier recipes, this one and this one.
I don't think there is any need for either of those as the box offers enough of a barrier. x Ania
Could you explain a little bit more how you freeze them? Do you freeze dough (prior to baking) or already baked muffins? How do you defrost them? Sorry for silly questions but I haven't frozen any cake/dough before ;)
I've just found your blog, it looks fantastic and I can't wait to try lots of your recipes..
I'd love to make your healthy chocolate muffins and as am gluten-free will use g-free flour but as we go into this new lockdown we are quite low on maple syrup but I have loads of coconut sugar - do you think I could substitute exact quantities?
Thanks, Fiona
Absolutely, yes! All it means is that you will have bits of almonds in the muffins - which isn't the worst thing, is it ;) ? I hope they will live up to your expectations. Ania
That's a tough one, I have only just tested this particular ratios of ingredients with a sweet potato and so I don't want to give you any false assurances. I think it would work but I also think that some adjustments to the quantities used may be needed. I think you may be better off using this recipe and baking it in a muffin tray for around 20-25 minutes. Hope this helps! Ania
The batter is supposed to be fairly thick, more spoonable rather than pourable. Hope you enjoyed them. Ania
Thanks for a keeper of a recipe.
I made this along with your recommended frosting from the sweet potato loaf recipe. Used a 24-mini cupcake tin.
A hit! I had to hide these from my kids.
The thing that took the longest was baking the sweet potato - everything else is a breeze.
And... I just realized I didn't eat a single one. I... don't know how this happened. A first in my life.
My husband and kids loved the taste :)
Thank you so much for this recipe
really want to try these but I don't have a muffin tray, would that work on a rectangular baking tray? Any suggestions?
I have not tested it, but they should work in a low (brownie-type) tin, I imagine. The baking time will definitely need extending by at least 10-15 minutes, I would say. Hope that helps! Ania
Hahaha, I'm so pleased you and your family liked them so much. I feel your pain, I've put some weight on during lockdown due to the fact that I've had to stop running and was not able to stop baking and eating way too many baked goods. Really looking forward to feeling well enough to run again. Stay well. Ania
Thank you!
Teresa
Sure thing, you could replace it with water or some water and some coffee (intensifies chocolate flavour). Hope you'll enjoy them. x Ania
Thank you so much for such a simple and delicious recipe xx
Possibly, but you may need to change some ratios to get the desired texture. Ania
That should work well, I imagine! Hope you'll enjoy them. Ania
I am pretty sure this is going to work fine. My hunch is (I may be wrong) that canned pumpkin is a bit wetter than baked sweet potato so you may want to consider reducing the amount of plant milk a touch (by 1/4 cup or so) or baking them a bit longer maybe. Hope they work out well! Ania
I'll be honest, I had no idea you can buy them canned (suspect not here, in the UK) but I am guessing it will work well enough. Ania
Looks delicious.
Would you know if these freeze well?
Thank you!
I don't know yet as I've only just put them in the freezer last night and have not had them yet, but I do not see why not? Ania