November 06, 2018 0 Comments

These sweet potato, avocado, protein peppermint brownie bites are AWESOME!

These are certainly a dessert I will be bringing to holiday parties to share! 


  • ½ cup sweet potato, cooked (~1 small sweet potato) or pumpkin puree
  • 1 small avocado
  • 2 whole eggs
  • 1 scoop chocolate protein powder (I used Run Everything Labs plant protein)
  • 1/4 cup walden farms maple syrup
  • 2 Tbsp. coconut oil, melted
  • 3 Tbsp. gluten free flour
  • 1/3 cup raw cocoa powder
  • 1 ½ tsp. baking soda
  • ¼ tsp. sea salt
  • 2 drops peppermint essential oil - optional if you don't want the mint flavor. Make sure you use a high quality, ingestible oil - I used DoTerra 
  • 1/4 cup unsweetened coconut milk (or more if needed)
  • 1/4 cup Enjoy Life Mini Chocolate Chips, optional
  • ¼ cup walnuts, chopped, optional (omit for nut free version)


  1. Preheat oven to 350 °F. Line a mini-muffin tin with liners (silicon liners work great) or grease with oil.
  2. Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips and walnuts.
  3. Blend the ingredients just until smooth. Slowly add in coconut milk and add more if necessary to get a good batter consistency that is not too thick.
  4. Fill each muffin well with batter. Top with mini-chocolate chips and walnuts if desired.
  5. Bake in oven for 10-15 minutes. Remove from oven and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling before enjoying.


 Cal 42/2gF/4gC/4gS/2gP

*calculated without chocolate chips & walnuts - I just topped mine with 1-2 chips. 

Store in a covered container in the refrigerator for up to 1 week or package 2-3 together and store in the freezer.