Name: Sweet potato chocolate brownie muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 medium sweet potato, peeled and cubed; 6 large egg whites; 1/2 cup oat flour; 2 tbsp unsweetened cocoa powder; 1 1/2 tbsp maple syrup; 1 tsp extra virgin olive oil; 1 tsp vanilla extract; 2 tsp brewed espresso; 1 tsp baking powder; 3/4 tsp salt; 8 olive oil cooking sprays; 1 cup water

Nutrition

Per serving

609 calories

Protein: 33g; 21% of calories
Carbs: 98g; 63% of calories
Fat: 12g; 17% of calories

Instructions

Prep 15 min · Cook 35 min

Heat the oven to 350°F. Bring the water to a boil in a small pot with a steamer basket. Add the sweet potato cubes, cover, and steam for 10 to 12 minutes until a fork slips in easily. Transfer to a mixing bowl and mash with a fork until very smooth. Let cool for 5 minutes.
Whisk the egg whites, maple syrup, olive oil, vanilla extract, and espresso into the mashed sweet potato until well combined. Stir in the oat flour, cocoa powder, baking powder, and salt. Continue mixing until the batter is uniform and no dry streaks of flour remain.
Coat 5 wells of a muffin tin with cooking spray. Divide the batter evenly between the wells, filling each about 3/4 full. Bake for 22 to 26 minutes until the tops spring back when touched and a toothpick comes out with a few moist crumbs. Cool in the tin for 10 minutes, then run a knife around the edges to lift them onto a rack to firm up for 5 minutes. Done when tops spring back and a toothpick is clean.

Nutrition

Ingredients

Instructions

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