Friday 13 May 2016

Healthy chocolate muffins

vegan, gluten free

This could be a delicious option for your breakfast, lunch, or dinner. But whenever you decide to try these muffins they are a really tasty treat.


The raspberry is optional, however the tartness of the raspberries goes really well with the rich chocolate muffins. What I'm really excited about with this recipe is that it has sweet potato in it, and you wouldn’t even know it!

chocolate muffins

Ingredients for 12 muffins:


350 sweet potato (weight after cook)
1 tablespoon chia seed (keep in orange juice overnight)
50g coconut oil
90g cocoa
1 teaspoon baking powder
110g muscavado sugar
Apr 100g fresh raspberries


Preheat oven at 180 C. Steam sweet potatoes until they are soft.
Add sweet potatoes to the blender and wiz them. Add all the remaining ingredients and blend again until you will get paste. Carefully pour mixture evenly into a muffin tray, place one or two raspberries on top. and bake in the oven for 20 minutes. Remove and let cool on cooling rack.
Recipe taken from
White Plate 

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