Description
I made those chocolaty sweet potato muffins for the first time already in the beginning of January. Everything was perfect about them – the consistency, taste, sweetness and moistness.
Soak time: 6 hours
Ingredients
Scale
- 60g (2.1oz) raw buckwheat, soaked
- 70g (2.5oz) gluten-free jumbo oats, ground
- 190g (6.7oz) plant milk
- 2 tbsps. (40g, 1.4oz) applesauce
- 100g (3.5oz) oven-baked sweet potato
- 1 tbsp. raw cacao
- 1 tbsp. carob
- 2 tsps. baking powder
- ¼ tsp. Himalayan salt
- 1 tbsp. xylitol
- ½ cup (50g, 1.8oz) finely grated raw sweet potato (add later)
Instructions
- Soak buckwheat groats overnight or at least 6 hours, then rinse and drain. They will absorb 50 grams water.
- Heat oven to 175°C (350°F).
- Finely grate and measure sweet potato.
- Put all ingredients, except raw grated sweet potato, into blender and blend into smooth batter.
- Finally mix in the grated sweet potato.
- Divide the batter between 6 muffin forms.
- Bake in the middle rack for 37 minutes. Remove from oven, drizzle with some chopped dark chocolate (optional) and let cool.
- Cook Time: 37 minutes
- Method: Baking
