Follow these steps for perfect results
Coconut Oil
melted
Coconut Flour
Walnuts
chopped
Sweet Potato
pureed
Baking Soda
Avocado
Honey
Cocoa Powder
Sea Salt
Chocolate Chips
Eggs
Preheat oven to 350°F (175°C).
Line a mini-muffin tin with paper liners or grease with oil.
Combine coconut oil, coconut flour, sweet potato puree, baking soda, avocado, honey, cocoa powder, and sea salt in a blender or food processor.
Blend until smooth.
Fold in chocolate chips and walnuts (if using).
Fill each muffin well with batter.
Top with remaining chocolate chips.
Bake for 20 minutes.
Remove from oven and let cool for 5 minutes.
Transfer muffins to a wire rack to cool completely.
Expert advice for the best results
For a richer flavor, use dark chocolate chips.
Add a pinch of cinnamon for a warmer spice note.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve on a platter or in individual paper cups.
Serve as a snack or dessert.
Pair with a glass of milk or coffee.
Enhances the chocolate flavor.
Discover the story behind this recipe
Healthy dessert option
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