Tricia Dennehy
1.17.2017Do you have to use milled Flaxseed for this recipe?also would olive be OK instead of rapeseed oil.
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Sweet Potato Chocolate Muffins – Egg Free
After a super early start thanks to little Oscar (5:45am) I have been pottering around my house trying to figure out what I was going to make for my cooking day. I absolutely love muffins and I think they are such an amazing food for little hands to hold and can be filled with amazing ingredients to make them super healthy. My aim with this recipe was to come up with a solution to an egg free muffin that still tastes really good and so this morning after the school run I headed straight to the health food store to buy flax seed. These turned out amazing and its so hard to believe they are really good for you smile emoticon (Note that as there is no egg in the batter it can be eaten raw so little hands can help with the cooking).
Sweet Potato Chocolate Muffins – Egg Free
Prep time
40 minutes
Cook time
20 minutes
Servings
24 Muffins
Freeze me
BLW Friendly
Vegetarian
Quick
Ingredients
400g Sweet Peeled Sweet Potato
1 Tablespoon Olive Oil
1 Cup Plain Flour (140g) (or 1 cup Buckwheat flour for gluten free)
1 Teaspoon Baking Powder
1 egg (or 1 Tablespoon Milled Flaxseed +3 Tablespoons Warm Water)
1/2 Cup (125ml) Milk of your choice (Cows, Soy, Almond)
1/4 Cup (60ml) Rapeseed Oil
2 Tablespoons Cocao Powder
3 Tablespoons Maple Syrup
Method
- Preheat oven to 200ºC
- Chop your sweet potato in large chunks, drizzle with a little olive oil and roast for about 30-40minutes or until soft, then purée and set aside for later.
- Add your flour and baking powder to a large bowl.
- In a separate jug mix together the flaxseed and warm water and leave for about 5 minutes.
- To the jug add your milk (I used almond milk) and rapeseed oil and whisk together.
- Make a well in the middle of your flour mixture and slowly whisk in your liquid slowly until fully combined.
- Fold in your sweet potato purée, cocoa and maple syrup.
- Spoon your mixture into a lightly oiled mini muffin tin and bake for about 20-25 minutes. You know they are done if you stick a fork into one the prongs come out clean.
Recipe Notes
Can be frozen. Defrost in the fridge overnight. Can be served warm or cold.
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Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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Katrina
2.28.2017I made these this afternoon using an egg, cows milk and olive oil, and my little ones love them! Just wondering if they’re best stored in the fridge, and also if they freeze well? Thanks for a great recipe!
Sheila Aine
6.1.2017Hi Aileen, Can spelt flour be directly substituted or does the baking powder go up? Tnc
Martina Kennedy
7.29.2017Hi Aileen, do you have the measurements in mls & grams?
Kay Tee
8.5.2017is agave an ok substitute for maple syrup, in a pinch?
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