Ingredients
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6 Egg
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1 cup Sweet Potato
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1 scoop Skinny Gut Chocolate Powder Nutrition
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½ cup organic, grass fed Butter
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¼ cup Coconut Oil
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1 cup Dark Chocolate
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¼ cup unsweetened Cocoa Powder
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¾ cup gluten-free Oat Powder
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1/3 cup organic Cane Sugar
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1 tablespoon pure Vanilla Extract
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1 teaspoon Baking Soda
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¼ teaspoon Sea Salt
Directions
Steps
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1
Done
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Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper baking cups. In a medium saucepan over medium-low heat, melt butter and coconut oil. Stir in the chocolate chips, cocoa powder, and salt and remove from heat. Stir until everything is completely mixed and smooth. Set aside to cool slightly. |
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2
Done
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Next combine eggs, sweet potato and spinach in a food processor or high-speed blender (I use my Vitamix for everything!). Process on high until it is very smooth. Add in the sugar, baking soda, vanilla extract and oat flour. Pulse a few times to mix. Then add in your chocolate mixture and process on high until everything is mixed well. Stop and scrape down the sides of the bowl to make sure everything is mixed. Your batter should look like chocolate cake batter. |
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3
Done
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Pour the batter into your muffin tin lined with paper baking cups (12). The batter will fill up each cup almost completely. |
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4
Done
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Bake for 25 minutes. Remove from oven. Remove muffins from pan to cool completely on a wire cooling rack. Do not eat yet! This is very important. If you try to eat them when they are hot, you will think they taste weird. You must let them cool before serving. The taste of the spinach disappears as they cool. Store these in the fridge or freezer. |
