Healthier chocolate muffins with potato cream (vegan, gluten free)

If you are looking for a cute and healthy valentine dessert recipe, this one is for you!
Moist vegan chocolate muffin topped with creamy flavorful cream made with potato(!)
Made with simple and healthy ingredients and just right amount of sweetness from maple syrup, these muffins can satisfy your craving with no guilt:)

Potato cream topped chocolate muffins

Do you celebrate Valentine’s day with chocolate?

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I admit that I was not aware that how each country has its own unique way of celebrating this “lovers'” day. 
Some may celebrate Valentine’s day by spending special time together at nice restaurants, or sending nice gifts like flowers, jewelries, songs(how romantic!) and of course, chocolates.

Obviously the custom of sending chocolates are started by chocolate companies for their marketing purpose and Japan is not an exception.

In Japan, actually most people see Valentine’s day as “chocolate” day. And interestingly only girls send chocolates not only to their lovers but even to friends, family members, coworkers or even to themselves.

Every year many chocolate companies create and promote their beautiful chocolates as Valentine gift from January.  It’s so fun and exciting to see their creation but most of time, I make homemade chocolate desserts for people who I want to thank for and buy one for myself.

I was thinking what to make this year and wanted to make something baked. 

And how I came up with an idea of potato cream topped chocolate muffins?

You know how facebook reminds you of the posts of the same day in previous year?

One day it showed me a post of Potato cream Mount Blanc tart that I had created several years ago.
Mount blanc is usually made with chestnut cream or sweet potato (in Japan) and so it is very unique and creative to make it with regular potato. 

And I remembered how I had been so excited about creating and experimenting my unique recipes and wanted to use this idea to make valentine dessert for this year.

Potato cream topped chocolate muffins

Are you doubting about using potato as a “cream”?

If you are, you will be surprised how creamy and flavorful this potato cream is!

Rum liquor is the key ingredient as it gives the cream “indulgent” and rich flavor but if you don’t to use it you can replace it with vanilla extract.

Coconut oil and coconut milk make the potato cream rich and creamy and together with maple syrup and rum liquor this potato cream tastes like sweet version of creamy  mashed potato.

The chocolate flavor of muffin base comes only from cocoa powder so there is not hustle of melting chocolate to blend in the dough.

Muffin base is also naturally sweetened with maple syrup without being too sweet so this creamy potato cream really goes well with the chocolate flavor of the muffins base.

What is good about these potato cream topped chocolate muffins?

  1. made only with natural ingredients
  2. Easy and simple to make 
  3. food allergy friendly – gluten free, egg free and dairy free
  4. vegan
  5. blood sugar control friendly – no added refined sugar, lower sugar 
  6. Rich and moist 
  7. flavorful and taste amazing!

Yon do not need to sacrifice the taste to make your dessert healthy!!

Potato cream topped chocolate muffins

how to make potato cream topped chocolate muffins

what you need 

Chocolate muffin base;

〜Dry ingredients〜

  • gluten free all purpose flour
  • almond flour 
    (keeps the muffin base moist and rich. If you don’t have it simply substitute with the same amount of gluten free flour)
  • cocoa powder
  • sea salt
  • baking powder
  • baking soda

〜Wet ingredients〜

  • coconut oil – melted
  • maple syrup – room temperature
  • non dairy milk – room temperature
  • water – room temperature
  • lemon juice
  • vanilla extract 

Potato cream topping;

  • white potato
  • coconut oil
  • coconut milk
  • Rum liquor – replace with vanilla extract if you choose not to have alcohol
  • maple syrup
  • tiny pinch of sea salt
  • freeze dried strawberry powder to decorate (optional)

steps

1.Before start making chocolate muffin base, start boiling potato for the “cream”.

 – wash the potatoes, remove any buds and cut them into 2 inch dices (keep the skin on). Place in a small pot, cover with water and bring to boil. Lower the heat and cook until each dice becomes tender.(*)

2. Make chocolate muffin dough

 – preheat oven to 180 ℃ (350°F) . Line a 6 cup muffin pan with muffin liners. 
 – in a large bowl, sift together the dry ingredients: GF flour, almond flour, cocoa powder, baking powder & soda, and salt.
 – in a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, lemon juice, maple syrup and vanilla. (*)
 – add wet ingredients to dry ingredients. Blend until just incorporated, making sure no flour patches left.

3. Fill the muffin pan and bake for 23-25minutes.

 – pour batter evenly into prepared muffin pan. Toss a few times to settle the batter.
 – place the pan into preheated oven and bake for 23-25 minutes. (mine took 25 minutes). Insert the toothpick in the middle, if it comes out clean, the muffins are done.
 – remove the pan from the oven. Place the pan on a cooling lack and allow it cool.

4. While muffins are baking and cooling, let’s prepare potato cream icing!

– once potatoes are cooked, peel thin layer of the skin while they are still warm (be careful not to remove with the “meat” part together otherwise you may end up not having enough potato!)
*be careful not to burn your hands!!*
– place the potato dices in a medium bowl and mash until all the lumps are gone.
– add in coconut oil, coconut milk, maple syrup, rum and tiny pinch of sea salt and mix until they are evenly combined. 
(if potatoes are still warm coconut oil will melt itself)

5. Frost chocolate muffins with potato cream.

 – once  muffins are cooled, remove them from baking pan and place on a plate.
– you can frost the muffins with spoon for quick and easy way, or can use  piping bag to make them pretty.
 You can buy pastry piping bag or make your own by snip the end of Ziploc bag. (*)

– if you want you can sprinkle with freeze dried strawberry powder to make them even prettier.
– Enjoy!

Tips;

  • Why peeling the skin off the potato AFTER being boiled? It is because it is easier and allows you to peel only thin brown membrane with your hand without wasting the flesh part of potato.
    Work on this while potato is still warm but be careful not to burn your hand though!!
  • you may want to warm the water and milk beforehand up to about your body temperature (not too hot) to prevent the melted coconut oil from solidifying, if then have been kept in cold place.
    You can heat it up in a small pot over the stove or use microwave oven. 
  • easy way to fill the bag is to place the bag in a tall glass or jar with the opening wide open, then scoop potato cream with spatula or a spoon into the bag. (see the photo on the right)
Potato cream topped chocolate muffins
Potato cream topped chocolate muffins

Do you celebrate Valentine’s day?

What is the custom of celebrating Valentine’s day in your country?

 

If you do, what is your plan to make the special this year?

For me, I will make these potato cream topped chocolate muffins for my family (right now I don’t have a partner obviously!) and maybe friends. 

I may or may not go to check  Valentine’s special booths at the department store to see if there is nice chocolate for  them and myself too.

Potato cream topped chocolate muffins

If you are a person who like giving handmade dessert for loved one, try this healthier potato cream topped chocolate muffins.

If you try this recipe let me know how you like it.

Please feel free to leave your comment, question or request in the comment section below.

And one more thing to ask you.

I would love to connect with like minded people, so please  remember to snap a photo and share it with #living_my_nature tagging @living_my_nature!!

I look forward to hear from you!!

 

♥Thank you for reading!♥

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Potato cream topped chocolate muffins (vegan, gluten free)

If you are looking for a cute and healthy valentine dessert recipe, this one is for you!
Moist vegan chocolate muffin topped with creamy flavorful cream made with potato(!)
Made with simple and healthy ingredients and just right amount of sweetness from maple syrup, these muffins can satisfy your craving with no guilt:)
Course Dessert, Snack
Cuisine American
Keyword dairy free, easy, egg free, gluten free, refined sugar free,, vegan, vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
frosting time 10 minutes
Total Time 55 minutes
Servings 6 muffins
Author Mio

Equipment

  • oven

Ingredients

Chocolate muffin base

  • 65 g gluten free all purpose flour
  • 35 g almond flour
  • 65 g cocoa powder
  • 1 tsp baking powder - make sure it is GF if necessary
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tbsp coconut oil - melted
  • 1/4 cup non-dairy milk - room temperature (see the recipe note below *1 )
  • 70 g maple syrup - room temperature (see the recipe note below *1 )
  • 90 ml filtered water - room temperature (see the recipe note below *1 )
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract

potato cream icing

  • 200 g white potato - washed, buds removed
  • 40 g maple syrup
  • 1 tbsp coconut oil
  • 3 tbsp full fat canned coconut milk - not thin coconut milk like in cartons
  • 1 tsp rum liquor - although this is the "key" ingredients for the flavor, if you do not want to use it, replace with vanilla extract.

Instructions

  • Before start making chocolate muffin base, start boiling potato for the "cream".
    - wash potatoes, remove any buds and cut them into 2 inch dices (keep the skin on). Place in a small pot, cover with water and bring to boil. Lower the heat and cook until each dice becomes tender.
    - preheat oven to 180 ℃ (350°F) . Line a 6 cup muffin pan with muffin liners. 

make chocolate muffin dough

  •  - in a large bowl, sift together the dry ingredients: GF flour, almond flour, cocoa powder, baking powder & soda, and salt.
     - in a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, lemon juice, maple syrup and vanilla. (see the recipe mote below *1 )
    - add wet ingredients to dry ingredients. Blend until just incorporated, making sure no flour patches left.
  • - pour batter evenly into prepared muffin pan. Toss a few times to settle the batter.
     - place the pan into preheated oven and bake for 23-25 minutes. (mine took 25 minutes). Insert the toothpick in the middle, if it comes out clean, the muffins are done.
    - remove the pan from the oven. Place the pan on a cooling lack and allow it cool.

Prepare potato cream icing

  • - while muffins are baking and cooling, prepare potato cream icing.
    - once potatoes are cooked, peel thin layer of the skin with your finger while they are still warm (be careful not to remove with the "meat" part together otherwise you may end up not having enough potato!)
    - place the potato dices in a medium bowl and mash until all the lumps are gone.
    - add in coconut oil, coconut milk, maple syrup, rum and tiny pinch of sea salt and mix until they are evenly combined. 
  • – once  muffins are cooled, remove them from baking pan and place on a plate. 
    – you can frost the muffins with spoon for quick and easy way, or can use  piping bag to make them pretty. You can buy pastry piping bag or make your own by snip the end of Ziploc bag. (* see the recipe note below
  •  if you want you can sprinkle with freeze dried strawberry powder to make them even prettier.
  • Enjoy!!

Notes

*1) you may want to warm the water and milk beforehand up to about your body temperature (not too hot) to prevent the melted coconut oil from solidifying if then have been kept in cold place. You can heat it up in a small pot over the stove or use microwave oven. 
*2)easy way to fill the bag is to place the bag in a tall glass or jar with the opening wide open, then scoop potato cream with spatula or a spoon into the bag. 

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This recipe and content of this blog are created by Living My Nature. Please refrain from using it as your own and contact me if you would like to share.
Thank you!

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