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!
- 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.
