Bunlar Tatlı Patatesli Çikolatalı Kekler are simple and healthy muffins with a rich chocolate crumb. They are egg-free and dairy-free, perfect for an allergy-friendly treat.
I love making muffins, but I think my kids love eating them even more than I love making them! Since I want them to enjoy a variety of food, I like to introduce different base ingredients, from bananas in my Muzlu Çikolatalı Muffin to black beans in my Siyah Fasulye Muffinleri, there’s a way to use many veggies, fruits, and legumes!
Baking with sweet potatoes is amazing, it brings moisture, consistency and many nutrients, like I did in my Tatlı Patatesli Tarçınlı Rulolar, Tatlı Patatesli Brownieya da Tatlı Patatesli Donutlar. They are a great and easy way of making healthier versions of classic recipes.
Tarifin tamamı hemen aşağıda olsa da, malzeme değişiklikleri, pişirme ipuçlarım ve adım adım fotoğraflar da dahil olmak üzere daha aşağıda yer alan tüm ipuçlarımı kaçırmayın!
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Tatlı Patatesli Çikolatalı Kekler
malzemeler
- ½ Fincan tatlı patates püresi - 1 notlar
- 1 ½ Fincan Badem sütü - 2 notlar
- 1 Fincan Esmer şeker - 3 notlar
- ½ Fincan Hafif Aromalı Zeytinyağı - 4 notlar
- 1 ½ Fincan Çok Amaçlı Un - 5 notlar
- ⅔ Fincan Şekersiz kakao tozu
- 1 çay kaşığı Kabartma tozu
- ½ çay kaşığı Karbonat
- ⅓ Fincan Bitter Çikolata Cipsi
talimatlar
- On a microwave-safe plate, place a large orange sweet potato, prick it with a fork, and microwave it at 1000W for 3 minutes. Carefully flip the sweet potato, microwave it again for 3 minutes or until you can easily insert a knife through it.
- Let it cool down for 30 minutes at room temperature.
- Cut the cooked sweet potato lengthwise, scrape out the flesh, and blend it in a food processor to form a smooth puree. Measure 1/2 cup by packing the puree in a measuring cup. Set aside.
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Slightly spray oil in the paper liners. Set aside.
- In a large mixing bowl whisk the dry ingredients: flour, cocoa powder, sugar, baking powder, and baking soda.
- Pour the almond milk, oil, and sweet potato puree.
- Whisk again until the batter is smooth.
- Fold in the chocolate chips if you like and stir to incorporate.
- Divide the batter evenly in the prepared muffin pan, sprinkle extra chocolate chips on top if desired.
- Bake on the center rack of the oven for 30 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.
- Cool down on a cooling rack for 1 hour before eating.
notlar
Beslenme
Malzemeler ve Değişiklikler
You need just a few wholesome and basic ingredients for this recipe:
- tatlı patates püresi – Adds natural sweetness, moisture, and a subtle earthy flavor to the muffins. It also enhances the rich chocolate crumb. Substitute with pumpkin puree or mashed ripe bananas if needed.
- Badem sütü – A dairy-free liquid base that binds the ingredients. Can be replaced with oat milk, soy milk, or cashew milk for similar results.
- Esmer şeker – Sweetens the muffins while contributing to their moist texture. Alternatives include coconut sugar or unrefined cane sugar.
- Hafif zeytin yağı – Provides fat for a tender crumb. Other neutral oils like avocado oil or sunflower oil work well, but avoid coconut oil as it may solidify when mixed with cold liquids.
- Çok Amaçlı Un – The structural foundation of the muffins. For a gluten-free version, use my glutensiz dönüşüm kılavuzu.
- Şekersiz kakao tozu – Delivers a deep chocolate flavor and color. Dutch-processed or natural cocoa powder can be used interchangeably.
- Kabartma Tozu ve Kabartma Sodası – Leavening agents that help the muffins rise and become fluffy. Both are necessary for optimal texture.
- Bitter Çikolata Cipsi – Adds pockets of gooey chocolate in the muffins. Use dairy-free chips or substitute with chopped nuts or dried fruit for variation.
How to Make Sweet Potato Chocolate Muffins
This is a really easy recipe to make.
Combine the dry muffin ingredients in a mixing bowl. Microwave the sweet potato to turn it into a puree.
Pour all the liquid ingredients and sweet potato puree on top.
Stir the batter until it’s well combined and transfer it to a muffin tin lined with muffin cups.
Bake the muffins for 30 minutes at 350 °F (180 °C) .
Carine'in Pişirme İpuçları
- Ensure Sweet Potato is Smooth – Blend the sweet potato puree thoroughly to remove lumps. A smooth puree is essential for an even batter.
- Measure Sweet Potato Accurately – Pack the puree tightly into a measuring cup for precise results. Too much puree may result in dense muffins but not enough of it and they won’t hold together well.
- Oda Sıcaklığındaki Malzemeleri Kullanın – Prevent the oil from clumping by ensuring the almond milk and sweet potato puree are not cold.
- Fazla Karıştırmayın – Once the wet and dry ingredients are combined, mix just until no streaks of flour remain. Overmixing can make the muffins dense.
- Add Extra Chocolate Chips on Top – Sprinkle a few extra chocolate chips on the batter before baking for a more indulgent presentation.
- Bitmişlik Testi – Check with a toothpick inserted in the center; it should come out clean or with a few moist crumbs, not wet batter.
- Tamamen Serin – Allow the muffins to cool on a wire rack for at least an hour to set their texture fully before eating.
- Tatlılığı Özelleştir – Adjust the sugar based on your preference or the sweetness of the sweet potato.
- Use Non-Stick Liners – To prevent sticking, opt for parchment paper liners or lightly grease regular liners with oil spray.
More Chocolate Muffins
If you like healthy chocolate muffins, you’ll love these:
These looked awesome and had easily found ingredients. I like the notes, that gave extra helpful information. BUT, almost TWELVE GRAMS OF FAT per muffin? That turned me off and now I have no desire to save the recipe nor make these.
If you look into it, most commercial muffins will have over 30-35g of fat per serving! 12g is considered quite low for a muffin. But you can get that under 10g by removing the chocolate chips (cocoa is rich in fat).