These Sweet Potato Chocolate Muffins are simple and healthy muffins with a rich chocolate crumb. They are egg-free and dairy-free, perfect for an allergy-friendly treat.
I love making muffins, but I think my kids love eating them even more than I love making them! Since I want them to enjoy a variety of food, I like to introduce different base ingredients, from bananas in my Banana Chocolate Muffins to black beans in my Black Bean Muffins, there’s a way to use many veggies, fruits, and legumes!
Baking with sweet potatoes is amazing, it brings moisture, consistency and many nutrients, like I did in my Sweet Potato Cinnamon Rolls, Sweet Potato Brownies, or Sweet Potato Donuts. They are a great and easy way of making healthier versions of classic recipes.
Ingredients and Substitutions
You need just a few wholesome and basic ingredients for this recipe:
- Sweet Potato Puree – Adds natural sweetness, moisture, and a subtle earthy flavor to the muffins. It also enhances the rich chocolate crumb. Substitute with pumpkin puree or mashed ripe bananas if needed.
- Almond Milk – A dairy-free liquid base that binds the ingredients. Can be replaced with oat milk, soy milk, or cashew milk for similar results.
- Brown Sugar – Sweetens the muffins while contributing to their moist texture. Alternatives include coconut sugar or unrefined cane sugar.
- Light Olive Oil – Provides fat for a tender crumb. Other neutral oils like avocado oil or sunflower oil work well, but avoid coconut oil as it may solidify when mixed with cold liquids.
- All-Purpose Flour – The structural foundation of the muffins. This recipe is not compatible with gluten-free flours, so substitutions like almond or gluten-free blends are not recommended.
- Unsweetened Cocoa Powder – Delivers a deep chocolate flavor and color. Dutch-processed or natural cocoa powder can be used interchangeably.
- Baking Powder & Baking Soda – Leavening agents that help the muffins rise and become fluffy. Both are necessary for optimal texture.
- Dark Chocolate Chips – Adds pockets of gooey chocolate in the muffins. Use dairy-free chips or substitute with chopped nuts or dried fruit for variation.
How to Make Sweet Potato Chocolate Muffins
This is a really easy recipe to make.
Combine the dry muffin ingredients in a mixing bowl. Microwave the sweet potato to turn it into a puree.
Pour all the liquid ingredients and sweet potato puree on top.
Stir the batter until it’s well combined and transfer it to a muffin tin lined with muffin cups.
Bake the muffins for 30 minutes at 350 °F (180 °C) .
Expert Tips
- Ensure Sweet Potato is Smooth – Blend the sweet potato puree thoroughly to remove lumps. A smooth puree is essential for an even batter.
- Measure Sweet Potato Accurately – Pack the puree tightly into a measuring cup for precise results. Too much puree may result in dense muffins but not enough of it and they won’t hold together well.
- Use Room Temperature Ingredients – Prevent the oil from clumping by ensuring the almond milk and sweet potato puree are not cold.
- Don’t Overmix – Once the wet and dry ingredients are combined, mix just until no streaks of flour remain. Overmixing can make the muffins dense.
- Add Extra Chocolate Chips on Top – Sprinkle a few extra chocolate chips on the batter before baking for a more indulgent presentation.
- Test for Doneness – Check with a toothpick inserted in the center; it should come out clean or with a few moist crumbs, not wet batter.
- Cool Completely – Allow the muffins to cool on a wire rack for at least an hour to set their texture fully before eating.
- Customize Sweetness – Adjust the sugar based on your preference or the sweetness of the sweet potato.
- Use Non-Stick Liners – To prevent sticking, opt for parchment paper liners or lightly grease regular liners with oil spray.
More Chocolate Muffins
If you like healthy chocolate muffins, you’ll love these:
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Sweet Potato Chocolate Muffins
Ingredients
- ½ cup Sweet Potato Puree - note 1
- 1 ½ cup Almond Milk - note 2
- 1 cup Brown Sugar - note 3
- ½ cup Light Olive Oil - note 4
- 1 ½ cup All-Purpose Flour - note 5
- ⅔ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅓ cup Dark Chocolate Chips
Instructions
- On a microwave-safe plate, place a large orange sweet potato, prick it with a fork, and microwave it at 1000W for 3 minutes. Carefully flip the sweet potato, microwave it again for 3 minutes or until you can easily insert a knife through it.
- Let it cool down for 30 minutes at room temperature.
- Cut the cooked sweet potato lengthwise, scrape out the flesh, and blend it in a food processor to form a smooth puree. Measure 1/2 cup by packing the puree in a measuring cup. Set aside.
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Slightly spray oil in the paper liners. Set aside.
- In a large mixing bowl whisk the dry ingredients: flour, cocoa powder, sugar, baking powder, and baking soda.
- Pour the almond milk, oil, and sweet potato puree.
- Whisk again until the batter is smooth.
- Fold in the chocolate chips if you like and stir to incorporate.
- Divide the batter evenly in the prepared muffin pan, sprinkle extra chocolate chips on top if desired.
- Bake on the center rack of the oven for 30 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.
- Cool down on a cooling rack for 1 hour before eating.
These looked awesome and had easily found ingredients. I like the notes, that gave extra helpful information. BUT, almost TWELVE GRAMS OF FAT per muffin? That turned me off and now I have no desire to save the recipe nor make these.
If you look into it, most commercial muffins will have over 30-35g of fat per serving! 12g is considered quite low for a muffin. But you can get that under 10g by removing the chocolate chips (cocoa is rich in fat).