Эти Шоколадные маффины из сладкого картофеля 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 Бананово-шоколадные кексы to black beans in my Маффины из черной фасоли, 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 Булочки с корицей из сладкого картофеля, Брауни со сладким картофелем или Пончики из батата. They are a great and easy way of making healthier versions of classic recipes.
Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!
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Шоколадные маффины из сладкого картофеля
Ингредиенты:
- ½ чашку Пюре из сладкого картофеля - 1 ноты
- 1 ½ чашку Миндальное молоко - 2 ноты
- 1 чашку Коричневый сахар - 3 ноты
- ½ чашку Оливковое масло с мягким вкусом - 4 ноты
- 1 ½ чашку Мука общего назначения - 5 ноты
- ⅔ чашку Не сладкий какао порошок
- 1 чайной ложки Выпечка порошок
- ½ чайной ложки Пищевая сода
- ⅓ чашку Чипсы из темного шоколада
инструкции
- 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.
Заметки
Питание
Ингредиенты и замены
You need just a few wholesome and basic ingredients for this recipe:
- Пюре из сладкого картофеля – 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.
- Миндальное молоко – A dairy-free liquid base that binds the ingredients. Can be replaced with oat milk, soy milk, or cashew milk for similar results.
- Коричневый сахар – Sweetens the muffins while contributing to their moist texture. Alternatives include coconut sugar or unrefined cane sugar.
- Оливковое масло светлое – 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.
- Мука общего назначения – The structural foundation of the muffins. For a gluten-free version, use my руководство по переходу на безглютеновую диету.
- Не сладкий какао порошок – Delivers a deep chocolate flavor and color. Dutch-processed or natural cocoa powder can be used interchangeably.
- Разрыхлитель и пищевая сода – Leavening agents that help the muffins rise and become fluffy. Both are necessary for optimal texture.
- Чипсы из темного шоколада – 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) .
Советы Карин по выпечке
- 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.
- Используйте ингредиенты комнатной температуры – Prevent the oil from clumping by ensuring the almond milk and sweet potato puree are not cold.
- Не смешивайте слишком много – 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.
- Тест на готовность – Check with a toothpick inserted in the center; it should come out clean or with a few moist crumbs, not wet batter.
- Круто полностью – Allow the muffins to cool on a wire rack for at least an hour to set their texture fully before eating.
- Настроить сладость – 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:
So happy with the result. The muffins raised so well, they are so soft and kept their wonderful structure for three days on the counter. Just make sure is not too humid or too hot in your kitchen. Personally when I cooked something else, I moved them in a room in a air tight container. I just didn’t want them in the fridge. I felt in this way, they were just freshly baked. I highly recommend this recipe. Their taste is divine.
Thank you for such a beautiful feedback!
this recipe sounds and looks delicious. Curious if you can use regular sweet potato pureed? I don’t believe any of the stores in my area carry the orange sweet potato puree. or can this be home made?
The recipe use homemade sweet potato puree, I simply peel and sweet sweet potato and blend into a puree. Canned sweet potato puree doesn’t exist.
My kids love these chocolate muffins.
I added 2 chia eggs ,2 tbsp Hempseeds and reduced the sugar to 100gms and added 2 tbsp Molasses and still they tasted amazing .
Спасибо вам большое.
Thanks for the lovely review!
Здравствуйте,
They are truly spectacular, and I enjoyed them immensely. I substituted allulose for brown sugar in the recipe, and the result was exceptionally delicious. My sincere thanks to you
Due to partner’s diabetes, I swapped monk fruit for sugar & because I adore coconut oil, replaced it for olive oil. Thanks for great breakfast ideas!
Это восхитительно!
Огромное спасибо!
Not too sweet but the dark chocolate chips give lots of sweetness! Super delicious!
Благодаря !
I swapped out brown monk fruit for sugar & coconut oil for olive. Thanks for the great breakfast ideas!
Thanks for sharing how you adapted the recipe! I am so glad it works.
would spelt flour be ok or not to use.Wholewheat is it good too.Looking for options ,I dont use all purpose flour.can I use Agave instead of the sugar.Nice recipes.I would really like to try them
White spelt flour will work very well, white wholewheat too, wholewheat would make the muffins a bit dry and dense. Sugar can be swap by coconut sugar or unrefined cane sugars like muscovado sugar but not by a liquid sweetener like agave or the muffins will be gummy
These sound delish! Would it be possible to use applesauce instead of oil with these? I often sub applesauce for oil when I make other muffins or cakes. Just curious if these ingredients would still be moist and hold together well with applesauce.
Often this works, but when the recipe already contains fruit or veggie puree, it turns the muffins dense and gummy. You can try but the texture will be very different.
Can you please mention the amount? I always try your receipes.
As always, the amount of each ingredient appears in the recipe card just above this comment section. Enjoy!
My four boys loved these so much that I’m on my way to the kitchen to make another two batches as they devoured them all in 30 minutes!
I’m glad they liked the recipe
Would this recipe work using oat flour perhaps? I was keen as it looks like a great recipe but we have to have GF (along with egg, nut & seed free)
I didn’t try gluten-free options for this recipe, oat flour only will make the muffins super dry. I usually prefer a combination of flour, like 70% all-purpose gluten-free flour from Bob red mills, 15%almond flour, 15% oat flour.