Chocolate Sweet Potato Muffins are decadently fudge-y, richly chocolaty, and perfectly moist. With 2 types of chocolate, these muffins can't be beat!
Sweet Potato Chocolate muffins are a dream. Flavored with cacao powder, they have rich chocolate flavor and are studded with melty chocolate chips. They feel ultra decadent but are healthy enough to eat for breakfast!
Reasons to love this recipe!
- They taste like a decadent treat, but are secretly healthy!
- Are the perfect mid-day chocolate snack.
- Gluten free, vegan, made with whole grains and naturally sweetened!
Ingredients and Substitutions:
- Oat flour - you can even grind your own from gluten free oats!
- Baking powder
- Baking soda
- A pinch of salt
- Sweet potato puree - make the puree in home (in 15 minutes!) for the best flavor. You can also use canned sweet potato or even pumpkin puree -- just note that the store bought version is a bit more watery and I have found I need to adjust the baking time accordingly, baking a few minutes longer.
- Dates - contributes the bulk of sweetness and subtle caramel flavor - delicious!
- Maple syrup - or your liquid sweetener of choice.
- Almond butter - or peanut butter, sunflower butter, etc.
- Almond milk - or soy, coconut, oat, etc.
- Vanilla extract - use pure vanilla extract for best flavor.
- Chocolate chips - I prefer dark, but any variety will do!
How to make Chocolate Sweet Potato Muffins:
Puree the wet ingredients: Add the sweet potato and all the other wet ingredients to a blender of food processor and blend/process until smooth.
Mix: Whisk the dry ingredients in a bowl and pour in the wet. Stir until combined. Add in the chocolate chips and stir once more.
Bake: Add the batter to a muffin tin lined with paper liners. For extra ease and perfectly domed muffins, I like to use this type of ice cream scoop to get the batter into the pan. Top with extra chocolate chips and bake until the tops of the muffins spring back when gently pressed.
Storage?
Counter: Store muffins on the counter uncovered for up to 12 hours.
Fridge: Store muffins in a lidded container or zip-top bag for 5-7 days. Enjoy cod or reheat in the microwave.
Freezer: Store muffins in a lidded container or zip-top bag for up to 3 months in the freezer. Thaw on the counter for 1-2 hours or microwave to reheat.
More chocolate recipes to try:
- Paleo Chocolate Almond Cookies
- 10 Minute Dark Chocolate Hummus - think more cookie dough, less dip.
- Dairy Free Milk Chocolate Bars
- Decadent Gluten Free Chocolate Cupcakes
Chocolate Sweet Potato Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 -12 muffins 1x
- Category: Sweet Things
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Chocolate Sweet Potato Muffins are decadently fudge-y, richly chocolaty, and perfectly moist. With 2 types of chocolate, these muffins can't be beat!
Ingredients
Wet Ingredients:
- 1 cup sweet potato puree
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- 2 tablespoons almond butter
- ½ cup pitted dates, lightly packed
- ⅓ cup almond milk
Dry Ingredients:
- 1 cup oat flour
- 2 teaspoons baking powder
- ¼ cup cacao powder
- ½ teaspoon salt
- ⅓ cup chocolate chips, plus more for topping
Instructions
- Preheat your oven to 350 degrees. Spray a muffin tin well with nonstick spray and set aside.
- In a blender, or food processor, whirl together all of the wet ingredients until they are smooth.
- In a medium bowl, whisk together the dry ingredients.
- Add the wet into the dry and mix to combine. Stir in the chocolate chips and ladle into your prepared muffin tin. Sprinkle the tops of the muffins with extra chocolate chips.
- Bake for about 23-25 minutes, or until the top of the muffins are set when you gently press them with a finger. Allow to cool in the pan for 5 minutes. Remove and cool on a wire rack.
Notes
Storage:
Counter: Store muffins on the counter uncovered for up to 12 hours.
Fridge: Store muffins in a lidded container or zip-top bag for 5-7 days. Enjoy cod or reheat in the microwave.
Freezer: Store muffins in a lidded container or zip-top bag for up to 3 months in the freezer. Thaw on the counter for 1-2 hours or microwave to reheat.
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 15g
- Sodium: 116mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
It's truly fudgey!! SO fudgey, I am going to add a bit more oat flour to make them less gooey next time, my kids don't want me to but I like a little bit more of a cakey texture myself.
Wow! These are so fudgy and soft, and it is taking all my self-control to not keep eating them! Delicious!
Can I use banana instead of dates?