Name: Chocolate sweet potato muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 medium sweet potato, peeled and diced; 6 large egg whites; 1/2 cup oat flour; 1 1/2 tbsp unsweetened cocoa powder; 1 1/2 tbsp maple syrup; 1 1/2 tsp extra virgin olive oil; 3/4 tsp baking powder; 1/4 tsp salt; 8 olive oil cooking sprays; 1 tbsp water

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 350F. In a microwave safe bowl, combine the diced sweet potato and water. Cover and microwave for 6 to 8 minutes until very soft. Drain the water and let the potato sit uncovered for 1 minute to steam off excess moisture.
Mash the sweet potato with a fork in a large bowl until completely smooth. Let it cool for 5 minutes until it is just warm to the touch.
Whisk the egg whites, maple syrup, and olive oil into the warm sweet potato until well combined. Stir in the oat flour, cocoa powder, baking powder, and salt. Continue mixing until a thick, spoonable batter forms with no dry streaks.
Generously coat three wells of a muffin tin with cooking spray. Divide the batter evenly between the prepared wells. Bake for 22 to 25 minutes until the tops are set and a toothpick inserted into the center comes out clean. Done when set and a toothpick comes out clean.
Let the muffins rest in the tin for 5 minutes. Run a thin knife around the edges to loosen them, then transfer the muffins to a wire rack to cool slightly before eating.

Nutrition

Ingredients

Instructions

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