These lunchbox muffins are a great recipe with no refined flour. They feature coconut sugar, which, while digested the same as sugar in the body, has a few benefits that white sugar does not have. Coconut sugar is sap that comes from the coconut palm, and it contains iron, zinc, calcium, and potassium. Remember, the levels of these minerals are minimal and coconut sugar is still fructose, but it is a slightly better swap for plain white sugar. These muffins make for a sweet addition to a lunchbox, a dessert or after school snack.
- ⅓ cup coconut sugar
- 1⅓ cup almond flour
- ½ tsp baking soda
- ½ cup cacao powder
- 1 cup sweet potato puree
- ½ cup almond milk
- ¼ c avocado, coconut or olive oil
- ½ c mini chocolate chips
- Preheat oven to 350 degrees.
- If not using silicone muffin tins, line or grease muffin tins.
- Add sweet potato puree, oil, and almond milk to a large bowl.
- Stir in coconut sugar, almond flour, baking soda and cacao until smooth.
- Stir in chocolate chips. The batter should be thick.
- Divide into the mini muffin tins and bake for 16-18 minutes. Do not overbake.
- Muffins should be soft and will firm up a little as they cool.
- Let cool then serve!
Let us know if you try them!