Double Chocolate Sweet Potato Muffins
Gluten-Free · Made with Nobis Sweet Potato Flour These fudgy, deeply chocolatey muffins are proof that gluten-free baking doesn't mean compromising on texture. Sweet potato flour brings a naturally moist, dense crumb that holds together beautifully without any gums or starches, and every bite delivers the full nutritional benefit of the sweet potato: slow-releasing complex carbohydrates, potassium, and beta-carotene.
Ingredients
Method
- Preheat your oven to 180°C / 350°F. Line a muffin tin with paper liners or grease lightly with coconut oil.
- Mix the wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, brown sugar, and vanilla extract until smooth and well combined.
- Add the dry ingredients. Sift in the sweet potato flour, cocoa powder, baking powder, baking powder and salt. Stir until a thick, uniform batter forms. Do not overmix.
- Fold in the chocolate chips, reserving a small handful for the tops.
- Portion the batter evenly into the muffin cups, filling each about ¾ full. Top each muffin with a few reserved chocolate chips.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The tops should look set and slightly domed.
- Cool in the pan for 5 minutes, then transfer to a wire rack. The muffins firm up as they cool — resist cutting them too early.