Sweet Potato Muffins



Ingredients for 8 muffins:

  • 65g spelt flour
  • 3 Tbsp. Extreme Energy superfood powder mix
  • 3 Tbsp. cacao 70%
  • 1/4 Tbsp. salt
  • 1/2 Tbsp. baking powder
  • 1/2 Tbsp. baking soda
  • 50g dark chocolate chips
  • 1 (220g) sweet potato, roasted
  • 4 Tbsp. coconut oil, melted
  • 1 whole egg
  • 50g brown sugar
  • 120ml rice milk or other type
  • 2 Tbsp. agave syrup


  1. Preheat oven to 180°C and line 8-10 muffins with paper liners. 
  1. Remove the skin of the sweet potato and blend with the melted coconut oil until you get a smooth puree.
  1. In a medium bowl beat the eggs with the brown sugar by hand or with a hand-mixer. Add rice milk, agave syrup and sweet potato puree and mix.
  1. Add spelt flour, Extreme Energy Mix, cacao, salt, baking powder and baking soda. Whisk until well combined. 
  1. Spoon batter into muffin tins until filled almost to the top. Then sprinkle the top of each muffin with chocolate chips .
  1. Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely. 
  1. Bake for 25’ or until a toothpick inserted into the center comes out clean and the edges appear dry. Let cool for 5 minutes in the pan. Then remove from tins and let cool on a cooling rack.
  1. Will keep in an air-tight container for 4-5 days or in the freezer for up to 1 month