Sweet Potato Chocolate Muffins – Egg Free

Name: Sweet Potato Chocolate Muffins – Egg Free
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 400 g Sweet Peeled Sweet Potato; 1 Tablespoon Olive Oil; 1 Cup Plain Flour (140g (or 1 cup Buckwheat flour for gluten free)); 1 Teaspoon Baking Powder; 1 egg (or 1 Tablespoon Milled Flaxseed +3 Tablespoons Warm Water); 1/2 Cup 125ml Milk of your choice (Cows, Soy, Almond); 1/4 Cup 60ml Rapeseed Oil; 2 Tablespoons Cocao Powder; 3 Tablespoons Maple Syrup

Not rated yet 9 Comments Published Oct 02, 2015 Updated Jun 02, 2023

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After a super early start thanks to little Oscar (5:45am) I have been pottering around my house trying to figure out what I was going to make for my cooking day. I absolutely love muffins and I think they are such an amazing food for little hands to hold and can be filled with amazing ingredients to make them super healthy. My aim with this recipe was to come up with a solution to an egg free muffin that still tastes really good and so this morning after the school run I headed straight to the health food store to buy flax seed. These turned out amazing and its so hard to believe they are really good for you smile emoticon (Note that as there is no egg in the batter it can be eaten raw so little hands can help with the cooking).

Sweet Potato Chocolate Muffins – Egg Free

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Prep: 40

Cook: 20

Total: 1

Servings: Muffins

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These Baby Led Feeding muffins are such an amazing food for little hands to hold and are filled with amazing ingredients to make them super healthy.

Ingredients

400 g Sweet Peeled Sweet Potato
1 Tablespoon Olive Oil
1 Cup Plain Flour 140g (or 1 cup Buckwheat flour for gluten free)
1 Teaspoon Baking Powder
1 egg or 1 Tablespoon Milled Flaxseed +3 Tablespoons Warm Water
½ Cup 125ml Milk of your choice (Cows, Soy, Almond)
¼ Cup 60ml Rapeseed Oil
2 Tablespoons Cocao Powder
3 Tablespoons Maple Syrup

Method

Preheat oven to 200ºC
Chop your sweet potato in large chunks, drizzle with a little olive oil and roast for about 30-40minutes or until soft, then purée and set aside for later.
Add your flour and baking powder to a large bowl.
In a separate jug mix together the flaxseed and warm water and leave for about 5 minutes.
To the jug add your milk (I used almond milk) and rapeseed oil and whisk together.
Make a well in the middle of your flour mixture and slowly whisk in your liquid slowly until fully combined.
Fold in your sweet potato purée, cocoa and maple syrup.
Spoon your mixture into a lightly oiled mini muffin tin and bake for about 20-25 minutes. You know they are done if you stick a fork into one the prongs come out clean.

Recipe Notes & Tips

Can be frozen. Defrost in the fridge overnight. Can be served warm or cold.

BLW Recipes 12 Months+ Vegetarian Egg Free Gluten Free BLW Recipes 6-9 Months BLW Recipes 9-12 Months Natural Treats Nut Free Quick and Easy Recipes Chocolate Recipes Freezer Friendly Recipes BLW Muffin Recipes Toddler Recipes Vegan Recipes for Fussy Eaters Baby Finger Foods Dairy Free

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.