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.
Author:Happy Healthy Mama
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
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
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.