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Our delicious take on a Choc Chip Muffin with some added coconut for taste and texture. Plus we have added some ingredients you might not expect - sweet potato and Greek yoghurt. And while you might turn your nose up at veggies in sweet muffins, you wouldn't even know there was sweet potato hidden inside these guys. Greek Yoghurt also adds some extra moisture plus the probiotic benefits. So give these babies a go and let us know what you think! Even better, tag us in your photo.
48 mini muffins
8 x 25g Nourishing Bubs Sweet Potato puree cubes
1/2 cup coconut oil
3/4 cup Full Fat Greek yoghurt
1 cup desiccated coconut
1/2 cup honey
1 tsp baking powder
2 cups wholemeal self-raising flour
1/2 cup coconut flakes (optional)
1/3 cup cacao
1/2 cup dark chocolate chips
Preheat oven to 180°C. Line 2 x 24-hole mini muffin trays with liners.
Combine the defrosted Nourishing Bubs puree, yoghurt, eggs, and honey. Whisk to combine.
Add flour, cacao, baking powder and desiccated coconut. Mix well. Add in melted coconut oil. Work quickly if weather is cold to prevent coconut oil solidifying and uneven dispersion through mixture. Finally stir in chocolate chips.
Spoon mixture into muffin holes and sprinkle with coconut flakes. Bake for 15 minutes or until cooked through when tested with a skewer.
Muffins will keep for 3-4 days or can be frozen for up to 3 months. Particularly delicious served warm!
Not suitable for infants under the age of 1 due to presence of honey.