Leftover mashed potato chocolate muffins (vegan)
Delicious, healthy chocolate muffins made with leftover mashed potato. These are made with Canderel and therefore lower in calories.
Servings 12
Calories 224kcal
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: 224kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 92mg | Potassium: 292mg | Fiber: 3g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 3mg