Vegan Chocolate Brownie Muffins with Hidden Sweet Potatoes

Get ready to indulge in a delightful treat with my Vegan Chocolate Brownie Muffins with Hidden Sweet Potatoes! These muffins are a perfect combination of rich, chocolatey goodness and sneaky nutrition.

The sweet potatoes add natural sweetness and moisture, making these muffins incredibly moist and delicious without anyone guessing there’s a vegetable inside.

Perfect for satisfying your sweet tooth while getting a dose of veggies, these muffins are great for breakfast, a snack, or dessert.

Let’s dive into this guilt-free, yummy recipe that everyone will love!

Why Is This called a “Brownie Muffin”?

I call this type of dessert a brownie muffin because it is a hybrid of the two. It is rich and fudgey like a brownie on the inside, but at the same time, rises like a muffin.

Is this Dessert recipe Gluten-Free?

Yes, these Vegan Chocolate Brownie Muffins with Hidden Sweet Potatoes are both gluten-free and vegan, making them perfect for those with dietary restrictions.

The use of buckwheat flour and rolled oats ensures they are safe for anyone avoiding gluten.

Meanwhile, ripe bananas, sweet potatoes, and a flax egg replace the need for animal products, keeping the muffins vegan-friendly.

Despite their wholesome ingredients, these muffins don’t compromise on taste or texture, offering a moist, chocolatey treat that’s both nutritious and delicious. Enjoy guilt-free indulgence with this allergy-friendly snack!

How To Make Vegan Chocolate Brownie Muffins with Hidden Sweet Potatoes

Ingredients:

• 2 super ripe bananas, mashed
• 2 sweet potatoes, chopped, boiled, and mashed
• 1 flax egg (1 Tbsp ground raw flaxseed + 2 1/2 Tbsp water)
• 1/2 cup brown sugar (or sweetener of choice)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 cup rolled oats
• 1 cup buckwheat flour (gluten-free)
• 1/2 cup cocoa powder
• 1 pinch of salt
• 1/4 cup chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Prepare Flax Egg: In a small bowl, combine 1 tablespoon of ground flaxseed with 2 1/2 tablespoons of water. Stir well and let it sit for about 5 minutes to thicken.
3. Boil the sweet potatoes: CPeel and chop the sweet potatoes into cubes and toss the cubes into a pot of boiling salted water. Cook until soft, then drain.
4. Mash and Mix: In a large bowl, mash the bananas and mash the sweet potatoes. Add the prepared flax egg, brown sugar, and vanilla extract. Mix until well combined.

5. Add Dry Ingredients: Add the baking powder, rolled oats, buckwheat flour, cocoa powder, and salt to the wet mixture. Stir until just combined.If mixture gets too thick, slowly sprinkle in some almond milk.

6. Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

7. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

8. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious and nutritious vegan chocolate brownie muffins!

Do you have a sweet tooth like me?

Then you’ll love my other vegan chocolate recipes:

• raw cacao peanut butter slice
• mini chocolate cheesecakes
• raw cacao mousse slice

If you make any of my recipes please tag me on @healthyfrenchwife I would love to check out your recreations!