Created by Emily and Amy Hinrichs
Makes 9 average size muffinso 1/2 cup strong brewed coffee*
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats
o 2 teaspoons baking soda
o 1 teaspoon baking powder
o 1/2 cup cocoa powder
o 8 seedless Medjool dates or 16 smaller dates
o 2 teaspoons vanilla extract
o 1 large sweet potato
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats
o 2 teaspoons baking soda
o 1 teaspoon baking powder
o 1/2 cup cocoa powder
o 8 seedless Medjool dates or 16 smaller dates
o 2 teaspoons vanilla extract
o 1 large sweet potato
o 1 tsp ground coffee
o 1/2 cup chunky natural no sugar added peanut butter
o 1/2 cup chunky natural no sugar added peanut butter
o 1/2 cup 60% or higher dark chocolate chips
1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Mix the flax seed and water. Let the mixture sit. It will thicken.
3. Cook your potato in the microwave. It takes about 6 minutes for large potato to cook in my microwave. Be careful cooking the potato they can burn pretty easily.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. In the mixing bowl, add the baking soda, baking powder, ground coffee, and cocoa powder. Mix just a couple of seconds until ingredients are incorporated.
8. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. In the mixing bowl, add the baking soda, baking powder, ground coffee, and cocoa powder. Mix just a couple of seconds until ingredients are incorporated.
8. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.
9. Add 1/2 of the potato to the dates and process for a minute. Then, add the rest of the potato and process until the dates are fine pieces.
10. Add the flax seed, brewed coffee, vanilla, and peanut butter. Run the food processor. Process until all the ingredients form a smooth mixture.
11. Add the wet ingredients to the dry. Mix to incorporate.
12. Add the chocolate chips and mix with a spoon to spread evenly throughout batter.
13. Divide the dough evenly into the muffin tins.
14. Cook 20 minutes or until a fork inserted comes out clean.
15. Let cool in pan for 5-10 minutes then turn out onto wire rack.
10. Add the flax seed, brewed coffee, vanilla, and peanut butter. Run the food processor. Process until all the ingredients form a smooth mixture.
11. Add the wet ingredients to the dry. Mix to incorporate.
12. Add the chocolate chips and mix with a spoon to spread evenly throughout batter.
13. Divide the dough evenly into the muffin tins.
14. Cook 20 minutes or until a fork inserted comes out clean.
15. Let cool in pan for 5-10 minutes then turn out onto wire rack.
*I like to put my 1 tsp of ground coffee into the bottom of the cup then pour the brewed coffee on top.
