Ingredients
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1 cup mashed cooked sweet potato (or canned, drained)
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1/2 cup almond or oat flour
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1/4 cup cocoa powder (not Dutch-process)
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1/4 cup maple syrup or honey
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1/4 cup mini chocolate chips (optional but irresistible)
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1 tsp vanilla extract
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1/2 tsp baking powder
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Line a mini muffin pan with parchment cups.
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Mash & Mix: Mash sweet potato until smooth. Stir in remaining ingredients until thick and glossy.
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Scoop & Smooth: Fill cups ¾ full. Wet fingers to flatten tops if needed.
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Bake: 12–15 mins, until tops look set and a toothpick has crumbs (not wet batter).
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Cool: Rest in pan 10 mins, then move to rack. They’ll firm up beautifully!
Notes
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Add 1 tsp peanut butter per cup for a swirl.
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Use oat flour + sunflower butter for nut-free schools.
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Warm before serving for ultimate fudginess.
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Freeze extras for future snack cravings!
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: 90 cal Per bite
- Fat: 3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g