These double chocolate sweet potato muffins are rich and moist, dotted with pools of melted chocolate chips throughout. These healthy muffins are grain free, gluten free, dairy free and refined sugar free.
I love that these chocolate sweet potato muffins are sweet enough without using a heap of added sugars. This is because sweet potato has a natural sweetness so we can use less added sugar. They are also great to meal prep! Bake a double batch and freeze for those moments when your'e craving something chocolatey!
If you're looking for more healthy muffin recipes then you might also like to check out my Apple Chai Spice Muffins (Gluten Free), Healthy Spelt Flour Banana Muffins or Gluten Free Lemon and Blueberry Muffins.
What You'll Love About This Recipe
There are a million reasons why I think you'll love these sweet potato chocolate muffins!
- These muffins have healthy fats thanks to the olive oil and almond flour.
- They're made using wholesome ingredients, these muffins are a healthy dessert or snack!
- A delicious and great way to use up those leftover sweet potatoes!
- A great way to get more vegetables into your diet!
Ingredients Notes and Substitutions
- Almond flour - also known as blanched almond meal. If you purchase blanched almond meal, sometimes the texture can be a little course. To create a finer texture, like almond flour, place into a food processor and blend until a finer texture is reached. Do not over-blend as you don't want to release too much of the oils and end up with almond butter!
- Coconut flour - use the amount specified in the recipe as coconut flour can significantly change the texture of baked goods if not measured correctly.
- Cacao powder - you can swap unsweetened cocoa powder for cocoa powder of carob powder (if you are wanting a caffeine free version).
- Coconut sugar - you can also use rapadura sugar or brown sugar.
- Baking powder - I prefer to use a gluten free baking powder that is also aluminium free, which I always find in my local bulkfoods store or health food store.
- Dark chocolate chips - I've used dairy-free chocolate chips. Feel free to use your preferred brand.
- Sweet potato puree - you could easily swap this for pumpkin puree.
- Large eggs - to make vegan sweet potato muffins, you could potentially swap the eggs for flax eggs (1 tablespoon flaxseed meal to 3 tablespoons water). I haven't tested flax egg in this recipe so I can't guarantee that it will work.
- Vanilla extract - I prefer vanilla extract over vanilla essence as it uses real vanilla and not just vanilla flavour.
- Extra virgin olive oil - you can swap for liquified coconut oil if desired, however it will result in a slightly heavier muffin that may harden when refrigerated. To return to 'just baked' softness simply warm in the microwave.
- Almond milk - you can swap almond milk for any other plant milk or regular milk of choice such as oat milk, coconut beverage, cows milk or soy milk.
How to Make Chocolate Sweet Potato Muffins (Process Images)
Making this sweet potato muffin recipe is so easy and suited for even the most beginner cook! Heres how.
Mix together the wet ingredients. First add the sweet potato puree, eggs, vanilla, olive oil and almond milk to a large bowl and whisk until smooth and creamy.
Add the dry ingredients. Next sieve the baking powder and cacao powder over the top of the sweet potato mixture. Add the sugar, almond flour and coconut flour and whisk to combine. Add the dark chocolate chips and stir to combine.
Divide between cupcake papers. Use an ice cream scoop to evenly divide the muffin batter between twelve muffin liners in the muffin pan. You could also just use a spoon, however I love using an ice cream scoop to get an even amount of batter in each mould. Top each muffin with a sprinkle of extra chocolate chips.
Bake. Place the muffins into the oven and bake for 25-30 minutes. The time may vary depending on your oven and whether it is fan forced or not.
Store in an airtight container on the bench top at room temperature for two days. Move to refrigerator on the second day and store in the refrigerator for up to one week. Though they may not last that long as these muffins are so delicious!! Alternatively, you can freeze these muffins in an airtight container for up to 6 months.
Yes you can. To use roasted sweet potato instead, slice a large whole sweet potato in half lengthways. Place onto a lined baking tray face down and bake until tender. Once tender, remove from the oven and allow them to cool before peeling off the skin and mashing or blending.
This recipe is not vegan as it contains eggs. However you can make this recipe vegan by using flax eggs or an egg replacer instead of eggs.
These sweet potato muffins are healthy as they are low in sugar and contain healthy fats and protein.
- Measuring Cups and Spoons
- Dessert spoon
- Ice Cream Scoop
- Muffin pan 12 holes
- 1 cup pureed sweet potato
- ½ cup extra virgin olive oil
- 2 eggs
- 3 teaspoon vanilla extract
- ½ cup almond milk
- 1 ½ cups almond flour or blanched almond meal
- ⅓ cup coconut sugar
- ½ cup cacao powder
- ¼ cup coconut flour
- 2 teaspoon baking powder aluminium free
- ¾ cup dark chocolate chips
- Preheat oven to 180 degrees Celsius.
- In a mixing bowl, whisk together the sweet potato puree, olive oil, eggs, vanilla extract and almond milk.1 cup pureed sweet potato, ½ cup extra virgin olive oil, 2 eggs, 3 teaspoon vanilla extract, ½ cup almond milk
- Add almond flour, coconut sugar, cacao powder, coconut flour and baking powder. Mix together until well combined. Add ½ cup of chocolate chips and stir through.1 ½ cups almond flour, ⅓ cup coconut sugar, ½ cup cacao powder, ¼ cup coconut flour, 2 teaspoon baking powder, ¾ cup dark chocolate chips
- Line a muffin tin with cupcake papers and use an ice cream scoop to evenly divide muffin batter between papers. Top with extra chocolate chips.
- Bake for 20 minutes or until each cupcake springs back when gently pushed.
- Remove from the oven and allow to cool before serving.
Serving SuggestionThese are delicious served with a dollop of coconut yoghurt.
StorageStore in an airtight container at room temperature for up to two days. After two days transfer to the fridge for up to 5 days. These muffins can be frozen for 3-4 months in an airtight container.
Did you make this recipe? Let me know how you went by rating the recipe and commenting below.
Sounds great! I look forward to trying your recipe!
Thanks! Hope you love it ????
Do you think the arrowroot egg replacement would work in this?
Yes, absolutely! I would add another 1/4 cup of arrowroot with about 1/2 cup of milk. I'd love to know how they turn out with the eggs replaced!
They turned out great, thank you! Day made!
Oh excellent, I'm so glad! Thanks for sharing.
Is there an alternative for the coconut flour please?
Hi Mel, I haven't tested an alternative. Coconut flour absorbs a lot of liquid so you could potentially swap for another flour like buckwheat flour. Being that coconut flour absorbs so much liquid you might need to use more of the flour you choose to use. More almond flour wouldn't work in this instance as it doesn't absorb any liquid so they could end up too wet. I'll test them one day soon without coconut flour and let you know what I come up with. I'd love to hear how you go.