Vegan Sweet Potato Chocolate Chip Protein Fudge Muffins

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On a recent trip to Wegmans, I stumbled across Wholesome Chow High Protein Vegan Pancake and Baking mix. I always try to make everything from scratch, but it’s not often I find non gmo, organic, gluten free, sprouted grain, high protein mix, all in one, so I decided to purchase it. You certainly can’t beat making delicious, nutritious pancakes in less than 7 minutes. I have made several baked goods with it, and I am totally impressed on how easy, and fast you can produce delicious, high protein, healthy, baked goods without spending a ton of money on ingredients. I purchased the entire mix for $10.00 and it’s lasted me a couple of weeks, making pancakes every so often, muffins etc. The serving size for a scoop is 66 grams, which is approximately 3/4 cup, so if you are hungry NOW, and want to make something, you can substitute it for your favorite GF, Vegan baking mix, but I definitely suggest trying this one out, as it is also high in protein. I used powdered peanut butter for this recipe, which is just something I bought on a whim, but you can use any nut butter in it’s place, and the consistency will be more rich and doughy (win win) So here it is, please bare with me, as I have absolutely no idea how to write recipes, I just kind of follow a template and hope it turns out well. (Sigh) Eventually I hope to have someone who can just write them for me to make them a lot easier to understand, so please if you have any questions, feel free to message me and I can clarify any of my recipes. 🙂
I also have an instagram that I post on frequently, which is my primary social media and it’s easy to get ahold of me that way. My instagram is @Smaxalot_

I hope everyone enjoys, happy snacking!!!!


(I also like to cut them up and keep them in the fridge as toppings to a lot of my smoothie bowls, brownie sundae anyone?)


Vegan Sweet Potato Chocolate Chip Protein Fudge Muffins

Serving Size: 1 Muffin

12 servings 


1.5 cups sweet potato cubed (1/2 in X 1/2 in cubes)

2 scoops Wholesome Chow Organic Gluten Free Hi-Protein Pancake & Baking Mix (it comes with a scooper, 66g approx 3/4 cup if you choose to use a different GF vegan baking mix)

Purchase Here

1/2 cup organic peanut butter powder (I used Naked PB, you can also use natural peanut butter or any nut butter, the consistency will be even more rich and fudgy)

1 tsp pink himalayan salt or sea salt

1/2 cup of raw cacao (you can also use regular cocoa if that’s all you have on hand)

1/2 cup  unrefined coconut sugar (or any other unrefined sweetener you prefer)

1/2  cup unrefined coconut oil

2 tsp apple cider vinegar (I use braggs)

1/4 cup organic agave nectar (or any liquid sweetener)

1/2 cup vegan chocolate chips or cacao nibs (I used Lily’s Dark Chocolate)

1 1/4 cup unsweetened almond milk

Note: You can also add any of your own goodies in with the mixture, nuts, coconut etc.


  1. Preheat the oven to 350
  2. Boil Sweet potatoes until soft throughout (so you can poke a fork easily through them)
  3. Strain the sweet potatoes and run cold water over them until they are no longer steaming
  4. Add sweet potatoes and 1 cup of almond milk into blender (or food processer) and blend until creamy consistency, and set aside
  5. Add baking mix, cacao, salt, coconut sugar, and powdered peanut butter into large mixing bowl and mix together (if you’re using regular peanut butter/ nut butter do not mix in until the next step
  6. Add sweet potato mixture to dry ingredients slowly, making sure to stir frequently
  7. Add agave (or any other liquid sweetener) and the remaining 1/4 cup of almond milk, stirring frequently as you go
  8. If coconut oil is not in a liquid state (melt it on low heat until completely liquid)
  9. Add coconut oil and apple cider vinegar and mix together until very well blended
  10. Add chocolate chips and stir
  11. Spoon out evenly in a greased muffin tin (I lightly brush coconut oil in each)
  12. Bake at 350 degrees for 10-15 minutes

Note: The muffins are very dense, and they still may look undone while in the oven, but they cook very quickly, make sure not to overcook them. They should be very soft in the center but when touched on the outside, should be somewhat firm and not leave any residue on your finger. You can also stick a toothpick in the center, and if dough doesn’t come off on it, they are finished!

Note: Store them in the fridge, as they taste better cold (in my opinion) I like to eat them a bit undercooked so they’re still doughy, but you’re welcome to cook them to your liking.

Note: I don’t have a crazy sweet tooth and always prefer things to be less on the sweet side, you can totally add more sugar to the mixture or use sweetened almond milk or other toppings and adjust it however you’d like.



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