Description
These Double Chocolate Peanut Butter Muffins with Vegetables are vegan, gluten-free, and packed with nutrition via carrot and sweet potato! Your kids won’t ever suspect they are eating vegetables with these muffins.
Ingredients
Scale
- 3/4 cup carrot puree (steam and blend about 2 cups roughly chopped carrots)
- 1/4 cup cooked sweet potato flesh
- 1/3 cup unsweetened vanilla almond milk (or milk of choice)
- 1/3 cup natural peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, mostly melted
- 1 cup oat flour
- 2 teaspoons baking powder
- 2/3 cup coconut palm sugar
- 1/3 cup dark cocoa powder (regular should work also)
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Instructions
- Preheat the oven to 400 degrees.
- Line a muffin pan with silicone baking cups, or oil it well.
- In a medium bowl, whisk together the carrot puree, sweet potato flesh, almond milk, peanut butter, vanilla extract, and coconut oil very well until you have a smooth mixture. Use a fork to smooth out any chunks from the vegetables.
- In a separate bowl, whisk together the oat flour, baking powder, coconut palm sugar, cocoa powder, and salt.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
- Fold in the mini chocolate chips.
- Transfer about 1/4 cup of the batter per muffin cup.
- Bake in the preheated oven until the muffins are set and a toothpick placed in the center of a muffin comes out clean (except for the melted chocolate chips), about 20 minutes.
- Allow to cool before serving. Enjoy!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: breakfast
- Cuisine: muffin
Nutrition
- Serving Size: 1 muffin
- Calories: 203
- Sugar: 13.4g
- Sodium: 128.3mg
- Fat: 11.2g
- Saturated Fat: 6.1g
- Carbohydrates: 23.9g
- Fiber: 2.4g
- Protein: 4.3g
- Cholesterol: 1.6mg