Flourless Chocolate Muffins (Paleo, Gluten Free, Dairy Free)
I’ve been experimenting with flour free recipes lately and it has been so fun! I can’t wait to share more of my flourless recipes but for now, I am sharing these fabulous flourless muffins… with a secret ingredient. You know I always have to add veggies or something healthy to a recipe. Prepare to be amazed… the base of these muffins is sweet potato! Sweet potatoes are amazing for so many reasons- just one cup of sweet potato contains an astounding 377% of your daily value of vitamin A! They’re also a good source of protein, fiber, manganese, and b6! They’re basically a multivitamin!
I was actually shocked at how easy this recipe was to develop and it turned out great the first time I made it (which is rare- it’s called recipe testing for a reason)! Everyone in my family adores these muffins and they are perfect for breakfast on the go. I know that breakfast is the hardest meal for many people (myself included) and these take the guesswork out of that elusive first meal. I have made several batches and we continue to eat them VERY quickly.
The muffins are Colin approved which means your kiddos will love them! They make a perfect after school snack, breakfast, or even treat after dinner. Don’t make the same mistake I did and give a warm one to your child after school in the car… I’m still finding chocolate all over the place. It was even on his feet. How?! The important thing is he loved it! You’re going to love them too and I can’t wait to see yours! xo
Flourless Chocolate Muffins
- 1 large sweet potato, steamed and mashed, and cooled
- 2 eggs
- 1/4c maple syrup
- 1/4c cashew butter
- 1/4c cacao powder
- 1T coconut sugar
- 1t baking soda
- 1/2c chocolate chunks
How to cook Flourless Chocolate Muffins
- Preheat oven to 350F. Steam and mash sweet potatoes (I steam mine for 20 minutes). Let cool. Mix all other ingredients together and pour in a lined muffin tin. Bake for 30 minutes and let cool before removing from muffin tin. Keep in a airtight container for 5 days.