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Prep time
30 minutes
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Cook time
30 minutes
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Makes
12 muffins
Author Notes
These vegan chocolate muffins have the best muffin tops and amazing texture. —Melissa Huang
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Ingredients
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200 grams
sweet potato puree
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100 grams
non dairy milk
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90 grams
granulated sugar
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190 grams
all purpose flour
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50 grams
cocoa powder
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8 grams
baking powder
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2 tablespoons
chia seeds
Directions
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Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners.
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In a bowl, combine the sweet potato, non dairy milk, and sugar.
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Then add all dry ingredients: flour, cocoa powder, baking powder, and chia seeds. The batter should seem very thick.
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Fill every muffin tin completely to the top (you can even over flow them).
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Bake for 30-40 minutes or until a toothpick inserted comes out clean. Allow to cool completely on a wire rack before eating. These do not taste good straight out because of the texture.
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