Carob Sweet Potato Frosted Muffins

I almost never use chocolate when I bake anymore. More so than not, carob is my main substitute for all things chocolate in my baked goods.

The only exception is if a recipe calls for a bar of chocolate or chips, in which case I may purchase a bag.

Carob is a fantastic alternative to cocao in baked goods. It gives the bake more flavor and a touch of sweetness. In fact, carob is much sweeter than cocao which doesn’t taste very good without added sugar.

Although some folks may enjoy the taste of bitter chocolate, others are simply allergic or intolerant.

These cupcakes are free of the top 7 most common allergens which makes them allergen friendly, gut healing & autoimmune friendly. Like all other recipes here, these are also sugar free, dairy and grain free.

INGREDIENTS:

• 170g / 2 small bananas

• 3/4 cup + 2 tbsp tigernut flour (sub almond flour)

• 1/4 cup + 2 tbsp plantain flour (sub cassava flour)

• 1/2 cup + 2 tbsp arrowroot flour (sub arrowroot flour)

• 1 tsp baking soda or grain free baking powder

• 1 cup full fat coconut milk

• 1 TBSP avocado oil

• 2 TBSP apple cider vinegar

• 1 egg OR gelatin egg

• 1/2 cup carob powder

  Frosting:

• 500g steamed sweet potatoes

• 3/4 cup full fat coconut milk

• 3 tbsp carob powder

TO MAKE:

Muffin base:

Start by peeling and steaming your sweet potatoes in a pan filled with water for about 15-20 minutes until fork tender. While the sweet potatoes are cooking, prepare your batter.

Set your oven to 350F.

Mash your bananas in a bowl with a fork until smooth. Add in the coconut milk, eggs (if using) and oil. Mix until combined. If using gelatin to make this recipe, prepare mix as is. Gelatin egg gets added in later.

In a separate bowl sift together the flours. Make sure you sift the Tigernut flour if that’s what you’re using. It will clump if you don’t and you will get smushed together pieces of dough in your bake otherwise. Add in baking soda and set aside.

Now, make your gelatin egg if using. Boil a small amount or water. Add two tbsp of this water plus one tbsp room temperature water to a small dish. Slowly pour in 10g of bovine gelatin as you do so, mixing with a chopstick or spoon as to ensure there are no lumps.

Add your gelatin mixture to your set of first ingredients. Then, immediately stir in the flour mixture.

(You want to finish these next steps after putting the gelatin egg in as quick as possible so that it doesn’t set before you pop it in the oven.)

Line a muffin tin and pour your batter into it. Bake for 25-30 minutes until a toothpick comes out clean.

Frosting:

Blend the steamed sweet potatoes with coconut milk and carob in a food processor until smooth and creamy. You may want to use a potato masher for the sweet potato to ensure no lumps remain in the frosting.

Transfer this to a piping bag and swirl your frosting on to the muffins once they have cooled.