Chocolate Fudge Muffins
These decadent chocolate chip muffins are full of superfood ingredients like sweet potato, avocado, and raw honey. Feel free to substitute cooked butternut squash for the sweet potato, maple syrup for the honey, and cacao or carob powder for the cocoa. These muffins are a kid favorite at our house!
- 1/2 cup sweet potato (baked, peeled, and cool; or butternut squash)
- 1/2 medium avocado (ripe)
- 2 whole eggs
- 1/4 cup raw honey (or maple syrup)
- 2 tbsp virgin coconut oil (melted)
- 1 tsp pure vanilla extract
- 3 tbsp coconut flour
- 1/3 cup unsweetened cocoa (or cacao or carob powder)
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup chocolate chips (optional, for topping, select based on your allowed ingredients)
- Step 1
Preheat oven to 350°F and prepare a mini muffin tin with mini parchment paper cups.
- Step 2
Add all ingredients (except for chocolate chips) in the order listed above to a large food processor. Process until a smooth batter is formed, scraping down sides with a small spatula, if necessary.
(If not using a food processor, blend the wet ingredients in a blender before combining in a bowl with the dry ingredients.)
- Step 3
Using a tablespoon, scoop batter into mini muffin parchment paper cups. Add 3-4 chocolate chips on top of each mini muffin, if desired.
- Step 4
Bake at 350°F for 15-17 minutes, using the toothpick test to confirm doneness (if a toothpick inserted in the middle of the muffin comes out clean, muffins are done). Allow the muffins to cool in the pan 15 minutes, then serve. Transfer leftover muffins to a wire rack to cool completely. Store in an airtight container in the fridge for up to 3-5 days or freeze.