Sweet Potato Avocado Brownie Bites
Ingredients
The brownie mixture
-
½
cup
mashed cooked sweet potato
-
½
medium
avocado, mashed
-
2
large
eggs
-
¼
cup
honey
-
2
tablespoons
coconut oil, melted
-
3
tablespoons
coconut flour
-
⅓
cup
unsweetened cocoa powder
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
baking soda
-
¼
teaspoon
fine salt
-
⅓
cup
mini chocolate chips
-
¼
cup
walnuts, chopped
The drizzle (optional)
-
3
tablespoons
mini chocolate chips
-
½
teaspoon
coconut oil
Instructions
- Preheat the oven to 350°F and prepare a mini-muffin tin with liners or grease it.
- Combine all ingredients except for the chocolate chips in a bowl or use a blender/food processor to mix until smooth.
- Fold in the chocolate chips and optional walnuts.
- Fill each muffin well with the batter and top with extra chocolate chips if desired.
- Bake for 14-16 minutes until slightly firm to the touch.
- Let cool for 15-20 minutes before transferring to a wire rack.
- For the optional drizzle, melt chocolate chips and coconut oil in the microwave, then drizzle over the cooled brownie bites.
Nutrition Facts (estimated)
Servings
24 mini-muffins
Calories
70
Total fat
4g
Total carbohydrates
8g
Total protein
1g
Sodium
115mg
Cholesterol
0mg
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