Sugar-Free Chocolate Muffins
If you're tastebuds are not accustomed to a sugar-free diet, these muffins will most likely taste a little bitter at first and not so sweet, so try making these after you've been sugar-free for a week or so as your tastebuds will become more sensitive to the slight sweetness in this recipe.
I came up with this recipe as our family embarked on a sugar-free journey while curing some yeast overgrowth in the GI tract. My oldest daughter had the biggest yeast problem of all -- and the biggest sweet tooth. So I modified my other chocolate muffin recipe to accommodate a sugar-free diet. These muffins also provided my oldest with some much needed fiber and vegetable matter, something her diet lacks.
2 cups almond flour Makes 12 muffins
1/4 cup cocoa
1/2 tsp baking soda
3/4 tsp salt
1 cup cooked sweet potato, mashed (medium-sized sweet potato)*
2 eggs, beaten
1/3 cup coconut oil
1 T. vanilla extract
1. Preheat oven to 350 degrees.
2. In a bowl, combine almond flour, cocoa, baking soda and salt. In a large bowl, stir together sweet potato, eggs, coconut oil and vanilla until smooth. Add dry ingredients to wet ingredients and stir until fully incorporated.
3.Spoon mixture into lined muffin tin, filling almost all the way to the top for each cup.
4. Bake for about 25-30 minutes until toothpick inserted in the middle comes out clean. Cool for 1 hour before serving.
*To get the maximum sweetness out of a sweet potato, wrap in foil and place in a COLD oven. Turn oven to 350 and bake for about 45 minutes to an hour depending on the size of the sweet potato until fork tender.
I came up with this recipe as our family embarked on a sugar-free journey while curing some yeast overgrowth in the GI tract. My oldest daughter had the biggest yeast problem of all -- and the biggest sweet tooth. So I modified my other chocolate muffin recipe to accommodate a sugar-free diet. These muffins also provided my oldest with some much needed fiber and vegetable matter, something her diet lacks.
2 cups almond flour Makes 12 muffins
1/4 cup cocoa
1/2 tsp baking soda
3/4 tsp salt
1 cup cooked sweet potato, mashed (medium-sized sweet potato)*
2 eggs, beaten
1/3 cup coconut oil
1 T. vanilla extract
1. Preheat oven to 350 degrees.
2. In a bowl, combine almond flour, cocoa, baking soda and salt. In a large bowl, stir together sweet potato, eggs, coconut oil and vanilla until smooth. Add dry ingredients to wet ingredients and stir until fully incorporated.
3.Spoon mixture into lined muffin tin, filling almost all the way to the top for each cup.
4. Bake for about 25-30 minutes until toothpick inserted in the middle comes out clean. Cool for 1 hour before serving.
*To get the maximum sweetness out of a sweet potato, wrap in foil and place in a COLD oven. Turn oven to 350 and bake for about 45 minutes to an hour depending on the size of the sweet potato until fork tender.