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:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
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.
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.
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).