These are great for school as they’re coconut flour based, free of any nut flours as well as gluten-free.
INGREDIENTS FOR 12 MUFFINS:
3/4 cup coconut flour
1/2 cup cacao powder
1 tsp baking soda
6 pastured eggs
1/2 cup maple syrup
1 cup mashed sweet potato
1/4 cup coconut oil, melted
2 tsps vanilla
1/4 cup mini chocolate chips (I use EnjoyLifeFoods) + a few more to top each muffin (If you really love chocolate chips, you can add more if you’d like)
DIRECTIONS: If you do not have sweet potato puree on hand, you’ll need a medium sized sweet potato and a steamer pot. Peel the sweet potato and add to the steamer pot, and steam until soft, you should be able to put a fork through it. Once ready, mash the sweet potato using a fork until well mashed or use a food processor if you prefer.
Turn oven on to 350°F and line a muffin pan with 12 muffin liners.
In a medium bowl, add the dry ingredients: sift the coconut flour, and then add the cacao powder and baking soda, and blend together.
Next, in another bowl, add the eggs and maple syrup and mix well.
Next add the mashed sweet potatoes and vanilla and blend well.
Then add the dry ingredients to the wet ingredients gradually, mix as you go.
Then, add the melted coconut oil and mix well.
Finally, fold in the chocolate chips and gently mix them in.
Lastly, using a spoon, fill the muffin liners with the mixture and divide equally. Add a few chocolate chips on top of each muffin.
Bake for about 24 minutes.
Remove from oven and let sit to cool a few minutes and when you’re able to, remove them from the muffin tin and place them on a dish to cool down. You can enjoy them right away or once cooled down.
* MEAL PREP TIP: I like to make two batches of this recipe and freeze them. When my kids go to school, I take some out and pop them into a container into their lunch boxes, and there you go, they have a nice snack, and also what looks like a treat.