Almond Flour Chocolate Cupcakes (with sweet potato)
These gluten-free cupcakes are a better-for-you option made with almond and oat flours, sweet potato, maple syrup, and other simple ingredients. They're a rich and delicious healthy dessert that both kids and adults will love.
Servings 12 cupcakes
Calories 203kcal
Equipment
- Cupcake/muffin pan
Ingredients
- 1 cup mashed cooked sweet potato from about 1 medium sweet potato, see notes for cooking tips
- ¼ cup whole milk sub any kind
- ¼ cup avocado oil sub melted coconut or extra virgin olive oil
- ½ cup maple syrup sub some or all with mashed banana or applesauce to cut down on sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup oat flour make your own by grinding old fashioned oats if needed
- 1 cup almond flour blanched, extra fine (not almond meal)
- ½ cup unsweetened cocoa powder I like to use Dutch-processed
- 1.5 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- Avocado Chocolate Frosting if desired, or use frosting of choice
Instructions
- Preheat the oven to 350 degrees F/177 degrees C. Line a muffin pan with silicone or paper cupcake liners. If your liners are not nonstick, spray or brush them with oil to prevent sticking. You can also use a silicone muffin pan if you have one.
- In a large mixing bowl, whisk together the mashed sweet potato, milk, avocado oil, maple syrup, eggs, and vanilla extract. It's OK if there are a few lumps from the sweet potato, but it should be mostly smooth.
- In a separate bowl or measuring cup, stir together the oat and almond flours, cocoa powder, baking powder and soda, and salt.
- Pour the dry ingredients into the bowl with the wet ingredient mixture. Stir with a rubber spatula until just combined.
- Spoon the batter into the prepared pan. Fill each cavity almost to the top.
- Bake for 20 to 25 minutes until a toothpick inserted in the center of one of the cupcakes comes out clean.
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Notes
- Prep time does not include time it takes to cook the sweet potato. You can cook the sweet potato by roasting, boiling, or microwaving. Here are my instructions for making a microwave sweet potato. To roast one (my preferred method), scrub clean and use a fork to poke several holes in the skin. Place on a lined baking sheet and cook for 45 to 60 minutes at 400 degrees F/204 degrees C until fork-tender. Then, scoop the flesh out of the skin and mash with a fork before adding to the recipe. You can also use canned sweet potato puree if you're crunched for time!
- Nutrition facts do not include the frosting.
- Store leftovers in an airtight container in the fridge for up to 5 to 7 days. If using the avocado frosting, they may not last as long (since it has a shorter shelf life compared to store-bought frostings).
- You can also freeze the cupcakes, either frosted or unfrosted, for up to 3 months.
Nutrition
Serving: 1cupcake | Calories: 203kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 188mg | Potassium: 228mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1620IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 2mg