Fudgy Double Chocolate Muffins

Note: This recipe is great for a larger serving! You can turn this into one large cake and bake in a circle cake dish, or even bake it in a 8×8 brownie dish. It makes about 20 ish muffins, leave a little space on the top for the batter to rise when filling each mold


  • 1 cup almond flour

  • 1 cup mashed japanese sweet potato

  • 1 cup applesauce

  • 1/2 cup maple syrup

  • 1/2 cup melted coconut oil

  • 1 cup almond butter

  • 1 tsp vanilla

  • 2/3 cup cocoa powder

  • 1/2 tsp sea salt

  • 1 tsp baking soda


  1. Begin by boiling a peeled sweet potato to make it soft. Cut it into chunks before boiling to make this step go by faster

  2. Once soft, drain the water and mash the sweet potato. Try to remove as many lumps as you can

  3. Add in the coconut oil to the sweet potato mash first and mix super well. My potato mash was still hot, so it helped the coconut oil melt and disperse even better into the mixture

  4. Add in the rest of the wet ingredients and mix super well to create an even batter

  5. Add in the dry ingredients and mix well. Break apart any clumps in the batter

  6. Pour the batter into a lined muffin dish. I used a normal sized muffin tray and could fill about 20 muffins with the batter

  7. Top with optional chocolate chips and bake for about 45-50 minutes at 350 degrees or until cooked all the way through. TIP: press a toothpick into the center if you think it’s done, if you remove the toothpick and it’s clean, your muffins are ready!

  8. Enjoy 😊