Snacking should be fun. Not mindless, but actual fun, where you know you’re eating good healthy food, and it is enjoyable, and maybe a bit cute. These merry little cassava sweet potato muffins are moist, filled with stevia sweetened chocolate chips, and made with minimal ingredients. So I’d say, they fit the bill.
Prepping veggies to use for later meals was one of my New Year’s resolutions. Not only is it a huge time saver, but it makes cooking palatable when you’re short on time. In this recipe for my cassava sweet potato mini muffins, you only need a half a cup of mashed sweet potato, but I recommend steaming a large one, then using the leftover mash in various meals throughout the week. Not only will it make your life easier, it will encourage you to eat more veggies! Mine got used in pancakes, waffles, and a second batch of muffins.
I just hopped on the cassava train, and am very much still a novice. But here’s what I know: cassava flour is a grain-free option (it’s made from a root) that works great for baking. These cassava sweet potato muffins use only cassava flour, and I love the texture. It binds nicely, and I didn’t need any other additives to make it work. I used Bob’s Red Mill and I will say this; the flour is extremely fine, so measure with care. My first attempt pouring out the flour resulted in a giant white poof of a cloud.
Cassava Sweet Potato Muffins
Yields 25 mini muffins
1/2 cup mashed sweet potato
2 T. coconut oil- room temperature
2 T. honey
1 t. apple cider vinegar
1/2 t. baking soda
1/2 t. vanilla
1/2 t. cinnamon
1/4 t. salt
1 cup cassava flour
1/4 cup mini chocolate chips- I used Lily’s Dark Chocolate (stevia sweetened)
1. Preheat the oven to 350 degrees. Whisk together the eggs and sweet potato in a large mixing bowl. Add the rest of the ingredients in the order listed, switching to a rubber spatula or wooden spoon when you add the flour. Gently fold in the chocolate chips.
2. Spoon a heaping tablespoon of batter into each greased mini muffin tin. Fill batter to the top. If you want a smooth, rounded surface, use your fingertip to pat down any peaks, dipping your finger in water every few muffins. This is totally optional, just an esthetic preference.
3. Also optional, before baking, sprinkle a mixing of cinnamon and coconut sugar on the tops.
4. Bake 12-15 minutes. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.
5. Muffins are best fresh, and will be good for up to three days in a sealed container at room temperature. Because of the low sugar content, I not only had them as snacks, but also as a light breakfast. Enjoy!