Sweet potato and chocolate muffin

An abundance of sweet potato led to these little beauties. Based on this pumpkin muffin recipe over on The Vanilla Bean blog these turned out really well (and proved very popular with my taste testers). Sweet potato chocolate muffin in muffin tin

Cacao nibs, dark chocolate and macadamia nuts add flecks of flavour and texture to this already full flavoured muffin. Macadamia nut in a sweet potato chocolate muffin

The sweetness in the muffin itself comes from maple syrup. With added wholemeal flour they make a filling breakfast or a nutritious snack while mountain biking in the Glens. Or they are even great just shared with friends on a rainy afternoon alongside a nice cup of tea.

Sweet potato chocolate muffin

Sweet potato and chocolate muffins

Dry Ingredients

  • 1 1/3 cup self-raising flour
  • 1 cup wholemeal flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon nutmeg

Wet ingredients

  • 3/4 cup milk
  • 3/4 cup sunflower oil
  • 1 cup mashed sweet potato
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup maple syrup

Chunks

  • 1/2 cup macadamia nuts
  • 1/3 cup cacao nibs
  • 2 oz dark chocolate, chopped
  • demerara sugar, for sprinkling

Preheat the oven to 180C. Put paper cases into a muffin tin.

Mix together the dry ingredients. In another bowl, mix together the wet ingredients. Pour the wet mixture into the dry and fold in. Then add the chunks and sprinkle each muffin with a little demerara sugar.

Divide the mixture into muffin tins and bake in the oven for around 25 minutes until golden and firm. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.

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8 thoughts on “Sweet potato and chocolate muffin

  1. These sound fabulous! I love sweet potato! I might try a version of these with raisins and cinammon… Could you substitute the maple syrup for agave nectar? Trying to reduce sugar (mostly failing though!)

    • They were really tasty and satisfying and not too sweet. I’m not sure about substituting agave nectar as I’ve never tried it but probably…next time I have some sweet potatoes I’ll give it a go or let me know how you get on.

  2. Another idea… What about baby marshmallows? I remember hearing about the sweet potato-marshmallow thing they do over in the US at Thanksgiving… Think that would work?

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