Mint Chocolate Brownie Muffins {with Coconut Flour}
The best moist and flufy Mint Chocolate muffins you NEED. There is no refined sugar, flour or butter in this dairy free and gluten free brownie recipe!
Servings: 8
Calories: 174kcal
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup almond butter
- 2 egg
- 1/2 tsp mint extract
- 1/4 cup cacao powder
- 1/4 tsp baking soda
- 1/4 cup maple syrup
Additional Ingredient
- 1/4 cup coconut flour
- 1/2 cup dark chocolate chip
- 1 tsp sea salt
Instructions
Prepare the Sweet Potato Puree
- Poke some holes in the sweet potatoes
- Bake at 350 F for an hour;
Steam in a pot or microwave them until soft - Let the sweet potatoes cool. Peel the skins off of the sweet potatoes. They should be fairly easy to peel once they are softened
- In a mixing bowl, mash the sweet potatoes well with a fork
Prepare the Brownie Batter
- In a medium mixing bowl, combine sweet potato puree 1/2 cup almond butter, maple syrup (if using), mint extract and eggs. Mix well until smooth.
- Add 1/4 cup cacao powder, coconut flour, sprinkle of sea salt and baking soda. Mix well.
- Fold in 1/3 cup chocolate chips
Baking (Preheat the oven at 350F)
- Grease muffin pan or muffin cups. Pour brownie mixture into each muffin tin, filling until just full or 3/4 full.
- Sprinkle the rest of the chocolate chip on top. Bake for 20 minutes or until a toothpick comes out just clean. Allow them cool in the muffin pan completely.
Notes
- If you prefer more dense brownies, you can omit the coconut flour.
- If you prefer less sweet, you can omit the maple syrup. The sweet potatoes usually give plenty of sweetness to the brownie bites.
- When blending all the ingredients, you can using a food processor if it's easier. I usually just use a fork to whisk everything.
Nutrition
Calories: 174kcal | Carbohydrates: 9.6g | Protein: 6.6g | Fat: 12g | Saturated Fat: 2.5g | Sodium: 34mg | Fiber: 4.4g | Sugar: 4g