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Brownie bites on a white plate.

Sweet Potato Brownie Bites


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24
  • Diet: Vegan

Description

Sneak some veggies into your brownies with these vegan + gluten-free sweet potato brownie bites. No one has to know the secret ingredient!


Ingredients

  • 1 medium sweet potato (1 cup mashed)
  • 2 flax eggs (2 Tablespoons of ground flax + 6 Tablespoons water)
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips (I used Enjoy Life)
  • 1/4 cup almond butter (for stuffing, totally optional)

Instructions

  1. Preheat oven: Preheat oven to 425°F.
  2. Bake sweet potato: Pierce sweet potato with a fork in 2-3 spots. Wrap in foil and roast until tender, about 30 minutes. Let cool. Peel sweet potato and mash with a fork. Measure out 1 cup of mashed sweet potato for the recipe and save the rest for something else.
  3. Make flax eggs: Add ground flax to water and whisk together in a small bowl. Set aside for 5 minutes to thicken.
  4. Lower oven temp: Lower oven temp to 350ºF. Lightly coat a mini muffin tin with coconut oil.
  5. Combine wet ingredients: Add mashed sweet potato, maple syrup, coconut oil, flax eggs and vanilla into a large bowl and stir to combine.
  6. Add wet ingredients: Add flour, cocoa powder, baking powder and salt. Stir to combine. Gently stir in chocolate chips.
  7. Bake: Drop batter into the wells of your greased mini muffin tin and bake for 20 minutes. Brownie bites are done when you can insert a knife and it comes out clean.

Notes

  • Almond butter stuffed version: Simply add a little of the brownie batter to the muffin tin and make a tiny well with your finger. Add a 1/2 teaspoon of almond butter to the well and cover with more brownie batter. You can also swap the almond butter with any nut butter of choice or for a nut-free option you can use tahini or sunflower butter.
  • Coconut flour: I haven’t tested this recipe with a different flour and I don’t recommend subbing the coconut flour. Coconut flour soaks up way more liquid than other flours and can’t be subbed 1:1.
  • Eggs: If you don’t need this recipe to be vegan you can swap the flaxseed eggs for 2 regular eggs.
  • Maple syrup: I like the flavor of maple syrup, but you could also use honey (if you don’t need this recipe to be vegan), agave or monk fruit maple.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 85
  • Sugar: 6g
  • Fat: 5g
  • Saturated Fat: 3g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 1g

Keywords: sweet potato brownies

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