Made those chocolaty sweet potato muffins for the first time already in the beginning of January. Everything was perfect about them – the consistency, taste, sweetness and moistness
However, I must have written down the wrong liquid quantity because I just couldn’t repeat the recipe with the same perfection – they were yummy and all, but every time just too moist. I ate them with wooden spoon straight from muffin mold 🙂 So tasty, but not the same recipe – you know what I mean! So, I experimented and experimented until I got it right again.
My first version of this chocolaty sweet potato muffin recipe used buckwheat and oat bran whereas in the current recipe I ditched the latter and here’s why!
Now, back to the chocolaty sweet potato muffins! Again, I can say that those are one of my favourite muffins as the finely grated sweet potato gives them this perfect moistness and sweetness + the subtle taste of cacao makes them just perfect!
My Chocolaty Sweet Potato Muffins are vegan, plant-based, oil-free, low fat, gluten-free and Candida diet friendly.
- 60g (2.1oz) raw buckwheat, soaked
- 70g (2.5oz) gluten-free jumbo oats, ground
- 190g (6.7oz) plant milk
- 2 tbsps. (40g, 1.4oz) applesauce
- 100g (3.5oz) oven-baked sweet potato
- 1 tbsp. raw cacao
- 1 tbsp. carob
- 2 tsps. baking powder
- ¼ tsp. Himalayan salt
- 1 tbsp. xylitol
- ½ cup (50g, 1.8oz) finely grated raw sweet potato (add later)
Soak buckwheat groats overnight or at least 6 hours, then rinse and drain. They will absorb 50 grams water.
Heat oven to 175°C (350°F).
Finely grate and measure sweet potato.
Put all ingredients, except raw grated sweet potato, into blender and blend into smooth batter.
Finally mix in the grated sweet potato.
Divide the batter between 6 muffin forms.
Bake in the middle rack for 37 minutes. Remove from oven, drizzle with some chopped dark chocolate (optional) and let cool.
- These muffins are not overly sweet, so should you need more sweetness, add more stevia, xylitol or juicy dates (if you are not on Candida diet).
- Make a double batch and freeze the leftover muffins. Heat them up in the oven whenever needed.
- It’s important that you use oven-baked sweet potato! Steamed or boiled ones are much more moist, so you’d need to use less or add more ground oats.