Sweet potato chocolate muffins/cake
Allergen – Contains dairy, egg and gluten. Nut free.
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g
Best choice
NF
Nut free
Snack
Ingredients
Serves
people
Method
- Pre heat the oven to 180oc
- Put all the ingredients into a blender or Hobart mixer with a balloon whisk and mix until a batter is formed and is smooth.
- Pour the ingredients into lightly sprayed muffin tins or prepared cake tins.
- Bake the muffins for approx. 25 minutes, the cakes for 45-50 minutes.
- Test with a skewer and for spring back when lightly touched on the top.
Nutritional information
| Nutrient | Per Serve | Per 100g |
|---|---|---|
| Weight (g) | 76.13 | 100.00 |
| Energy (kJ) | 717.15 | 941.97 |
| Protein (g) | 3.93 | 5.17 |
| Total fat (g) | 10.71 | 14.06 |
| Saturated fat (g) | 1.93 | 2.54 |
| Carbohydrate (g) | 13.80 | 18.12 |
| Sugars (g) | 2.44 | 3.21 |
| Dietary fibre (g) | 2.55 | 3.34 |
| Sodium (mg) | 158.61 | 208.34 |
Estimation only
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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+3
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+1
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a
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+1
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NF
+1
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a
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Afton Barber – WDHS Food Services – Green Healthier Food Options 17 October 2019. The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.
Copyright © State of Victoria 2025.