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–+ servings
Elza Conn

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.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Servings: 8 muffins
Ingredients Method

Ingredients
  

  • 1 cup 130 g Nobis Sweet Potato Flour
  • 4 large eggs
  • ½ cup 90 g chocolate chips (plus extra for topping)
  • ⅓ cup 90 g plain Greek yogurt
  • ½ cup 100 g brown sugar
  • 3 tbsp 30 g 100% cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat your oven to 180°C / 350°F. Line a muffin tin with paper liners or grease lightly with coconut oil.
  2. Mix the wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, brown sugar, and vanilla extract until smooth and well combined.
  3. 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.
  4. Fold in the chocolate chips, reserving a small handful for the tops.
  5. Portion the batter evenly into the muffin cups, filling each about ¾ full. Top each muffin with a few reserved chocolate chips.
  6. 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.
  7. 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.

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