Sweet Potato Muffins (Vegan)

Ingredients

1 large sweet potato or Hannah sweet potato

1/2 cup creamy peanut butter

1/2 cup bread flour (or gluten free flour of choice)

3/4 cup granulated sugar

1/2 cup cacao powder

2 tbs olive oil

1 tsp baking powder

1/2 tsp cinnamon (optional)

1/2 tsp kosher salt

1/2 cup semi-sweet chocolate chips

Coconut oil

Directions

  1. Preheat oven to 400°

  2. Wash and slice your sweet potato in half, coat both halves in olive oil, sprinkle top and bottom with salt, place face down on a banking sheet lined with parchment paper, and bake for 35 min or until edges brown

  3. Once cooked, remove the skin, mash, and add to bowl. Lower oven to 350°

  4. Add other ingredients to a bowl, mix with a hand mixer

  5. Fold in, with a wooden spoon, the chocolate chips 

  6. With your hands, rub coconut oil in the muffin tin

  7. Add 2/3 of the mixture into each space

  8. Bake for 30 minutes

  9. Eat alone or with your choice of vegan vanilla ice cream 

Sweet ThingsJayma Forman