Recipe: Sweet Potato Granola Brownies

As a mom of two toddlers, sneaking vegetables into unexpected dishes has become a habit. So when I saw brownie recipes floating around the internet that incorporated sweet potato, pumpkin and sometimes even avocado, I had to try a batch. These granola-topped cupcakes are inspired by a brownie recipe from PaleOMG, and are perfectly fudgy AND wheat-free. A wholesome and decadent Valentine’s Day treat for your loved ones of all ages!

Enjoy! Michele



Sweet Potato + Granola Brownies
  • 1 baked medium sweet potato
  • 3 eggs, whisked, or 3 flax eggs
  • ¼ c. coconut oil
  • ¼ c. honey
  • ½ t. vanilla extract
  • ¼ c. coconut flour
  • 2 T. unsweetened cocoa powder
  • ½ t. baking powder
  • ½ t. salt
  • ¼ c. dark chocolate chips or discs
  • ½ c. Michele’s Cherry Chocolate Granola
  • 2 T. almond butter

-Preheat oven to 350F degrees

-Line one 6-cup large muffin tin with cupcake liners.

-Remove the skin from the warm, just-baked sweet potato and place in a medium mixing bowl, mash and add the coconut oil. Stir until combined and the oil is completely melted.

-Add the eggs, honey and vanilla extract. Stir to combine.

-In a separate small bowl, combine the coconut flour, cocoa powder, baking powder, salt, chocolate chips and ¼ cup granola.

-Add the flour mix to the sweet potato mix and stir until evenly moist.

-Pour the batter evenly into a lined cupcake tin, filling the cups almost completely.

-Dig a small hole in the middle of each brownie for a dollop of almond butter and top each brownie with a spoonful of granola.

-Cover with foil and bake for 20 minutes; uncover and bake for 10 more minutes, or until inserted toothpick comes out clean.



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