Looking for the perfect vegan brownie for the ultimate chocolate lover? Then look no further… this double chocolate sweet potato brownie muffin recipe is for you.
Imagine a decadent, fudgy brownie that is deceptively indulgent, but secretly filled with nutritious ingredients. Yes, my friends, you can have your cake and eat it, too, with this recipe for double chocolate sweet potato brownie muffins!
I have always been team cookie over team brownie, except for when it comes to the Ghirardelli box brownie mix. My mom always kept these on hand growing up, and they are still my weak spot when it comes to the gooey, chocolatey comfort dessert that we all know and love.
In an effort to makeover some of my favorite comfort foods to encourage healthy habits without deprivation, I decided to tackle this favorite American dessert.
Related Recipe: Brain-Boosting Chocolate Delight Dessert Bars
What makes these double chocolate sweet potato brownie muffins (nutritiously) special?
Glad you asked! With a few simple swaps, these brownies score high on the nutrition scale without sacrificing in flavor or texture.
In this recipe (that hits the spot if you’re looking for a vegan brownie option), we are using:
- Almond flour – an ideal substitute when looking to take your baking up a nutritious notch, almond flour is high in protein and low in carbohydrates which means these healthier treats will keep you satisfied for longer.
- Sweet potatoes – a common healthy swap for added oils in baking, sweet potatoes add moisture and a fudge-like consistency to the mix. Sweet potatoes are an excellent source of fiber (which helps stabilize blood sugar levels and prevents energy crashes) and vitamin A.
- Almond butter – a great source of healthy fats, almond butter is full of antioxidants and vitamin E to support youthful, glowing skin!
- Cacao powder – the raw form of cocoa powder, cacao powder retains more of its nutrients due to the raw processing of the cocoa bean.
This recipe for double chocolate sweet potato brownies is picky-eater and kid approved, and is a fan-favorite in my monthly cooking classes!Print
- 3/4 cup cooked sweet potatoes (skin removed)
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1 flax egg (1 Tablespoon ground flax seed + 3 Tablespoons water)
- 1/2 cup cacao powder
- 3/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- Preheat the oven to 350 degrees.
- Add the sweet potatoes, almond butter, maple syrup, almond milk and flax egg to a large mixing bowl and mix until smooth. Add the cacao powder, almond flour, baking powder, vanilla extract and salt and mix until well-combined. Fold in the mini chocolate chips. The batter will be thick and that’s okay!
- Spoon the batter into muffin tins that have been lightly sprayed with cooking spray (you could also use mini muffin tins).
- Bake in the oven for 20-25 minutes (10-15 minutes for mini muffins), or until cooked thoroughly. The muffins will firm up as they cool, so be careful to not over-bake them as this will cause them to be dry. Let cool for 10 minutes and enjoy!
These vegan brownie muffins can be baked and kept in the freezer for a healthy treat on demand. Just promise to save me one?