Mini Chocolate Sweet Potato Muffins (Egg-Free & Peanut-Free)
Hice estos mini muffins para el cumpleaños #3 de mi ahijado Lucas.
Su daycare es peanut-free y además hay una compañerita en su salón que no puede comer huevo. Y honestamente, cada vez disfruto más este tipo de reto: entender una restricción y encontrar la forma de hacer algo rico que no se sienta como “the sad alternative”.
Because EVERYONE deserves to eat cupcake. 🥹
INGREDIENTS
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1 cup oat flour
½ cup almond flour
¼ cup unsweetened cacao powder
2 tbsp tapioca flour
2 tbsp ground flaxseed
1 tsp baking powder
½ tsp baking soda Pinch of salt
½ cup cooked + mashed sweet potato
⅓ cup Greek or coconut yogurt
¼ cup maple syrup
¼ cup melted coconut oil
½ cup milk of choice
1 tsp vanilla extract
1 tsp apple cider vinegar
1 handful dark choco chips
Sprinkles or chocolate chips, optional
PREPARATION
1. Preheat oven to 350°F / 180°C. Mix all dry ingredients in one bowl.
2. Whisk the wet ingredients separately, then fold into the dry until just combined.
3. Divide into a mini muffin pan, add sprinkles if using, and bake 10–12 minutes or until the centers are set. Let cool before removing.
These are egg-free + peanut-free, but they do contain almond flour, so they are NOT tree-nut-free.
And if you’re also trying to solve the “they can’t eat this, this OR this” puzzle for a birthday or event… write to me. 😂
If you’re not in Panama City, I can help you adapt a recipe around the allergies or intolerances you need.
And if you ARE in Panama and would rather I just make the damn thing for you… DM me. 🤎
Apparently my ridiculous little recipe vault is becoming one of my favorite things to share.
Con muchísimo cariño,
Mayi Carles
Co-Fundadora de Life Blends
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