A recipe for viral chocolate and sweet potato muffins that you can also eat for breakfast

I do not like breakfast. Actually, I like foods that are traditionally eaten for breakfast, but I cannot stand eating right after I wake up. I know that this is when I should be eating eggs and other protein rich foods, to properly nourish my body and prepare it for the day ahead, but the only foods I can imagine eating that early are porridges, yogurt, savory muffins and, unfortunately, sweets. Few things can compare to a morning coffee enjoyed with a cookie or a muffin. However, if you have explored nutritional values even a little, you know that sweet muffins and sugar are not exactly the best breakfast option. In fact, they are not until you find the right recipe.

I recently came across a recipe for sweet chocolate and sweet potato muffins on social media. Honestly, it is the kind of recipe I would probably have skipped if these chocolate muffins had not looked so delicious. When cut in half, the chocolate inside melts so enticingly that they resemble my favorite lava muffins. But this recipe is much healthier than my previous muffin recipes, because it includes sweet potato, an excellent ingredient rich in vitamins and minerals, great for stabilizing blood sugar levels and supporting digestion. In other words, a perfect choice to start the day.

Whillien Ghae

Since lava muffins and traditional sweet muffins are out of the question as breakfast foods, and savory muffins are still a bit less appealing than sweet ones, this healthy and simple recipe that has become extremely popular on social media has become my new favorite.

Chocolate and sweet potato muffins, recipe

Recipe for 10–12 muffins

Ingredients

• 200 g roasted or boiled sweet potato, mashed
•  2 eggs
•  80 ml honey or maple syrup
• 60 ml olive or coconut oil
• 120 ml milk (almond, oat, or regular)
• 1 teaspoon vanilla extract
• 180 g whole wheat or oat flour
• 40 g unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• a pinch of salt
• 50–70 g dark chocolate, chopped (optional but great if you love lava muffins)

Instructions

• Preheat the oven to 180°C and line a muffin tin with paper liners.

• In a large bowl, combine the sweet potato puree, eggs, honey, oil, milk, and vanilla until smooth. In another bowl, mix the flour, cocoa, baking powder, baking soda, and salt.

• Add the dry ingredients to the wet ingredients and gently mix just until combined. Then fold in the dark chocolate pieces.

• Divide the batter among the muffin cups and bake for 18–22 minutes, until a toothpick inserted in the center comes out almost clean.