If there is one thing that is guaranteed to go down well with my kids it is muffins. Add in the deliciousness of cholcolate and it is a winner all round. These Chocolate Brownie Muffins have the added bonus of using natural sweeteners and having hidden vegetables in the form of sweet potato.
All purpose flour is replaced by LSA flour. I love using it because it produces great results and has nutritional benefits. LSA flour is loaded with fibre and is much better for you than more traditional grain-based flours.
Fresh sweet potato give these Chocolate Brownie Muffins a lovely moist texture which melts in the mouth and will have the kids coming back for more.
1. Preheat oven to 180C. Transfer steamed pumpkin to a food processor and puree. Add the eggs, honey, coconut oil, lemon zest, and cinnamon and puree until smooth.
Add the LSA flour, cacao powder and baking powder and combine. Grease 12 muffin cups. Divide the mixture evenly 12 muffin cups.
Bake for 40-50 minutes. Use a toothpick to check readiness. Leave to cool in muffin cups before serving.
These freeze well in an air tight container.
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About the author
I am a stay at home dad who keeps my young family healthy by eating a low carbohydrate diet, and avoiding toxic chemicals added to our personal care products, washing detergents and water. I also have an interest in medicinal herbs and have manufactured herbal products professionally. I currently manufacture my own range of non toxic personal care products. I am passionate about health and wellness, and I have set up this blog to share my knowledge with other families.