Oh hey, have you guys missed me? I am have been MAJOR slacking on my blog posts lately because life has been SO DAMN BUSY. But, I’m not complaining- everything I’ve been busy with is super exciting and moving me closer to achieving my dreams of truly making this whole health and fitness business a full-time career. I refuse to go back to another corporate job…ever! I’ve found what I’m passionate about, and I’m going to stick with it!
As of now, we can add these Vegan Double Chocolate Sweet Potato Muffins to the list of things I’m passionate about because ohmygawd they are incredible. I’m going to say it, and you may despise me for it, but they’re sooooo moist! They literally melt in your mouth AND your fingers because they’re oozing with chocolate in every bite. I’m kind of obsessed.
Their velvety softness comes from the sweet potato puree- made simply by roasting the crap out of a sweet potato, until it becomes delicate and caramely. The potato also offers sweetness (well duh, it’s in the name) and acts as an egg replacer to ultimately make these *vegan* Double Chocolate Sweet Potato Muffins. The only other ingredient you have to be careful of to make these dairy-free is the chocolate chips. I always use Enjoy Life Mini Chips , because they taste just like regular semi-sweet!
These are about to become your new favorite snack, dessert, breakfast…really, an enjoy-anytime kinda snack. The sweet potato pumps these babies up with some micronutrients, like beta-carotene, fiber, and Vitamin C. (I talk a bit more about the health benefits of sweet potatoes here, and also in the 8 other recipes on my site I use this ingredient!) I also use coconut sugar as a less refined, lower glycemic sweetener, and coconut oil as a healthy fat, as opposed to a toxic form of vegetable oil.
I seriously can’t wait for you to try these, you’re going to become obsessed! Let me know what you think in the comments below, or if you have any requests for what you’d like to see come next to Health Tastes Good 🙂
- Yield: 14-16
- Prep Time: 15 minutes
- Cook Time: up to 80 minutes
Vegan Double Chocolate Sweet Potato Muffins
- 1 cup sweet potato puree - from 1 large sweet potato, baked
- 2T apple cider vinegar
- 3/4 cup full-fat coconut milk + 2-4T
- 1 1/2 cups all-purpose flour
- 3/4 cup coconut sugar* - finely ground
- 1/4 cup granulated stevia*
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp espresso powder
- 1/4 cup coconut or canola oil**
- 1 tsp pure vanilla extract
- 1/2 cup dairy-free mini chocolate chips
- Up to 3-5 days in advance, roast your sweet potato. Preheat oven to 400F. Cut 3 slits in the potato, place on a baking sheet, cover with foil, and bake 45-60 minutes, until super soft and caramely. Scoop out flesh, and puree in a blender or small food processor until smooth (I typically do this several days in advance as opposed to day of, because to save time and electricity, I'll just a pop a potato in the oven when I'm cooking another meal)
- When ready to make the muffins, preheat oven to 350F. Stir the vinegar into the 3/4 cup coconut milk and set aside.
- In the bowl of an electric mixer, combine all dry ingredients until mixed evenly. Then, add the sweet potato, milk mixture, oil, and vanilla extract. Mix until smooth and fluffy. If it seems a bit sticky or dry, add the additional coconut milk, 1T at a time. (I've made this before when 3/4 cup was perfect, but I typically find myself adding another 2-3T)
- Fold in the mini chocolate chips (reserving a few to sprinkle on top). Evenly divide batter into 14-16 lined muffin tins, and bake 20 minutes. Allow to cool slightly before eating.
*Regular white sugar can be substituted for both of these sweeteners, however white sugar is more refined. Additionally, more coconut sugar can be used in place of the stevia, I just like to use stevia to take away some of the calories.
**In my opinion, coconut oil is a better-for-you fat, so that's typically what I use (I like Spectrum, "refined for medium heat" so it doesn't impart a coconut flavor). However, canola oil works just fine, and sometimes produces a fluffier muffin.