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Home » Recipes » Sweet treats

Chocolate mashed potato muffins | vegan

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leftover mashed potato chocolate muffins

Delicious, healthy chocolate muffins made with leftover mashed potato. Lower in calories and a great way to avoid food waste.

mashed potato chocolate muffins

This is a collaborative post with Canderel

Do you ever find yourself with far too much mashed potato?

Despite us being a family of five we never seem to get through all the mashed potato. I inevitably make too much.

And while it's great for shepherd's pies and the like, sometimes it's good to have something a little different.

Leftover mashed potato makes great muffins

It turns out that leftover mash can be turned into delicious chocolate muffins. Try the recipe below to see for yourself.

Canderel has teamed up with Fare Share London Community Food Network to help supply meals to those in need.

They’ve also created a cookbook full of lower calorie recipes made using leftovers.

More recipes that use Canderel

  • Thai green curry by Intolerant Gourmand
  • Curried potato and vegetable cakes with a spiced mango jam by Mummy Mishaps

More vegan muffin recipes

If you like this you might also like:

  • vegan banana muffins
  • vegan apple muffins

Pin vegan leftover mashed potato chocolate muffins

leftover mashed potato chocolate muffins

How to make leftover mashed potato chocolate muffins

If you have made this recipe and loved it please consider leaving a comment and rating below.

mashed potato chocolate muffins

Leftover mashed potato chocolate muffins (vegan)

Cook Veggielicious
Delicious, healthy chocolate muffins made with leftover mashed potato. These are made with Canderel and therefore lower in calories.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine British
Servings 12
Calories 224 kcal

Ingredients
 
 

  • 150 g plain flour
  • 50 g ground almonds
  • 50 g vegan cocoa powder
  • 2 teaspoons baking powder
  • 40 g jar of Canderel Granules
  • 120 ml non-dairy milk
  • 100 ml sunflower oil
  • 1 large ripe banana mashed
  • 175 g mashed potato

Instructions
 

  • Pre-heat the oven to 180°C fan/200°C/gas mark 6. Place 12 muffin cases in a muffin tin.
  • Mix together the flour, ground almonds, cocoa powder, baking powder and Canderel in a mixing bowl.
  • In a separate bowl beat together the oat milk and sunflower oil then stir in the mashed banana and mashed potato.
  • Add the dry ingredients and fold in gently until combined. Spoon into the prepared muffin cases.
  • Bake for 20 minutes or until firm to the touch. Allow to cool in the tin for several minutes and then leave to cool completely on a wire rack.
  • Store in an airtight container for 2-3 days.

Notes

Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 224kcalCarbohydrates: 31gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 92mgPotassium: 292mgFiber: 3gSugar: 2gVitamin A: 48IUVitamin C: 14mgCalcium: 74mgIron: 3mg
Keyword leftover mashed potato
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Disclaimer: this is a collaborative post with Canderel. Read my full disclosure.

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Comments

  1. jenny paulin

    March 20, 2018 at 7:10 pm

    5 stars
    these are a great way to us up leftover mash Mandy. very inventive x

    Reply
    • Cook Veggielicious

      March 20, 2018 at 8:03 pm

      Thanks Jenny x

      Reply

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Mandy Mazliah profile shotHi, I'm Mandy. I'm a vegan food blogger, cook and mum of three. Cook Veggielicious is where I share my easy vegan recipes that anyone can make.

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