Double Chocolate Sweet Potato Muffins w/Starfire Gold | AV Show 47

Rather than have a chocolate muffin that weighs you down, feel lighter with an almond meal base, antioxidant infused cacao powder, adding some sweet potato, choosing a healthier sugar alternative AND a life enhancing elixir. You really can have your cake and eat it too! If you love chocolate muffins, or chocolate, than this has your #, a chocolate base with chocolate chips as well. If you don't want or don't have the elixir, you can simply replace it with salt. 

​PLUS these are full of:
CHOCOLATE
and
CHOCOLATE CHIPS

They have hints of
ESPRESSO

AND:
ELIXIR is used vs. SALT
SWEET POTATO vs. OIL
PSYLLIUM HUSK vs. EGGS 
ALMOND FLOUR vs. ALL PURPOSE FLOUR

You will love how 
SOFT +
MOIST
these are and did I mention chocolate-y? :)

Get the recipe in the video or below.

Ingredients:

• 1 Cup Almond Meal*
• 1/3 Cup Starch (Potato, Arrowroot, Organic Corn etc)
• 1 tsp Baking Powder
• 3 Tbsp Coconut Sugar*
• ​3 Tbsp Cacao or Cocoa Powder 
• 1/2 tsp Espresso (Opt)
• 1/8 - 1/4 tsp Alchemical Elixir of the Anunnaki - Starfire Gold Powder or salt to taste
• 1/2 Cup Dairy Free Milk*
• 1/2 Cup Sweet Potato Puree*
• 1/2 tsp Pure Vanilla Extract 
• 1 Vegan "Egg"*
• 1/2 Cup Chocolate Chips (divided) 

Peaceful Preparation:

1. Preheat the oven to 350°F / 175°C or 400°F / 205°C. 
2. Line a 6-Muffin tin with cupcake liners, I used silicone and lightly coated in coconut oil. You could also pre-grease the tin itself.
3. In a medium size bowl whisk together the dry ingredients less the chocolate chips: almond meal, starch, baking powder, coconut sugar, cacao powder, espresso if using, and elixir or salt. Run the almond meal and starch through a sieve if you made your own almond meal.
4. In a small bowl whisk together the wet ingredients: dairy free milk, sweet potato puree, vanilla and vegan egg. 
5. Make a well in the dry ingredients and mix until just combined avoiding over-mixing. Fold in just under 1/2 cup of the chocolate chips reserving a couple tbsp for topping. 
6. Using an ice cream scoop or a couple of spoons (preferred method) divide the batter into the cupcake liners. I like to smooth the top if needed. Top with the remaining chocolate chips.
7. If baking at  350°F / 175°C it will take anywhere from 30-40 minutes, if baking at 400°F / 205°C it will take about 20 minutes. Test with a toothpick keeping in mind it may hit a chocolate chip, once done remove, cool in the pan for 5 minutes, remove from the pan and enjoy!! 

Tips / Notes:

• Grind almonds into a meal in your blender or food processor. Pass through a sieve to remove any chunks. 
• Use your favorite sweetener. Use 2 tbsp for less sweet, 4 tbsp for more.
• Use your favorite dairy free milk. I used homemade almond milk with soaked nuts.
• Peel and boil your sweet potatoes, once cool, place in a food processor and process until completely smooth. You can also bake, steam etc. 
• Replace the sweet potato puree with applesauce, banana puree, pumpkin and more. Note the sweet potato does yield a sweet flavor which can help the flavor, ripe bananas would do the same thing. 
• Make your favorite vegan egg replacement, I used 1 tsp Psyllium Husk + 1/4 Cup water, whisk constantly and set aside to congeal. 
• Mine kept for two days on the counter and due to hot steamy conditions no more! They'll freeze well or store in the fridge as well. ENJOY!!!