Moist and soft chocolate chip sweet potato muffins! This healthy recipe is vegan (dairy-free, egg-free), gluten-free, can be made refined sugar-free, and is furthermore easy to make. These delicious flourless muffins can be enjoyed for breakfast or as a dessert. They are freezer-friendly and also perfect for meal prep!
Healthy Sweet Potato Muffins
Who doesn’t love muffins?! They are quick and easy to make and simply perfect for breakfast or dessert. Since I love adding healthy ingredients to all my recipes, I made these flourless muffins with sweet potatoes! Sweet potato is a healthy root vegetable which adds so many nutrients to these muffins.
Sweet potatoes contain high amounts of beta-carotene, vitamin C, potassium, and fiber. Not only will the sweet potato add minerals and vitamins to these delicious vegan muffins, but it also acts as an egg replacement, adds moisture and makes the muffins soft, and sweet.
Simple, Vegan & Gluten-Free Ingredients
These gluten-free sweet potato muffins contain wholesome plant-based ingredients such as ground almonds, oats (you should use certified gluten-free oats if you are celiac), sweet potato, a sweetener of choice, and plant-based milk.
I used refined sugar-free birch sugar (Xylitol) as a sweetener, but you can use coconut sugar, date sugar, brown sugar, regular sugar or even Erythritol which has zero calories.
You can add the chocolate chips or leave them out. To me it’s all about balance, therefore I added 1/3 of a cup of dairy-free chocolate chips and I don’t regret it, haha.
How To Make Sweet Potato Muffins?
First, you need to peel and chop the sweet potato and then boil it until it’s fork tender. Feel free to cook more sweet potatoes (e.g. for a different dish) but for this recipe, you will just need one cup of mashed sweet potato (235 grams).
Mash the sweet potato with a potato masher and preheat your oven. In a bowl or food processor mix/process the dry ingredients. Add the wet ingredients and whisk/stir/process until just combined.
Finally, add the chocolate chips and bake the vegan sweet potato muffins in the oven for about 25 minutes. That’s it! So easy to make and the result is amazing.
Can I Freeze These Flourless Muffins?
Yes, you can freeze these vegan sweet potato muffins. Place them in an airtight container or freezer bags and freeze for up to 3 months. Thaw and then warm up in the oven for a couple of minutes when you want to eat them. These healthy muffins are perfect for busy mornings or meal-prep!
These Chocolate Chip Sweet Potato Muffins Are:
- Vegan (dairy-free, egg-free)
- Gluten-free
- Healthy
- Flourless
- Can be made refined sugar-free
- Moist
- Soft
- Flavorful
- Easy to make
- Freezer-friendly
- Nutritious
- A delicious dessert or breakfast
- Great for meal prep
Can I Make The Muffins Grain-Free?
To make these vegan muffins grain-free, you would need to use either buckwheat flour, sorghum flour, quinoa flour or almond flour. I wouldn’t recommend coconut flour because it’s very absorbent and dries out the dessert!
The result with buckwheat flour, sorghum flour or quinoa flour should be similar. But since I haven’t tried out any of these versions I cannot promise you that they will turn out exactly like this version with oats!
Almond flour (ground almonds) will add even more moisture because of the high-fat content but you would probably need to use less plant-based milk. Feel free to experiment and share your experience in the comments! 🙂
Should you recreate these vegan sweet potato muffins, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see how your flourless muffins turned out!
And for more easy vegan desserts with chocolate chips, definitely check out the following recipes:
- Chocolate Chip Blondies
- Chocolate Stuffed Cookies
- Chocolate Chip Banana Bread
- Flourless Brownies
- Oatmeal Chocolate Chip Bars
Chocolate Chip Sweet Potato Muffins
Ingredients
Dry ingredients:
- 1 1/2 cup ground (150 g) oats gluten-free if needed (see notes)
- 1/3 heaped cup (75 g) granulated sweetener of choice (see notes)
- 1/2 cup ground (56 g) almonds (see notes)
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/3 cup dairy-free (60 g) chocolate chips + more for the top
Wet ingredients:
- 1 cup (235 g) mashed sweet potato
- 2/3 cup (160 ml) plant-based milk (see notes)
- 1 tsp vanilla extract
- 2 tsp vinegar
Instructions
- I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list. Check the video below for easy visual instructions.
- Peel and chop one medium sweet potato into chunks and boil in water for about 10 minutes or until fork tender. Discard the water and mash the sweet potato with a potato masher.
- Preheat oven to 360 degrees F (180 degrees C) and line a muffin tin with liners or grease the inside of each cup with coconut oil. I used a silicone muffin mold.
- Put all dry ingredients (except the chocolate chips) into a bowl and mix with a whisk. You can also process the dry ingredients in a food processor (that's what I did).
- Add all wet ingredients to the bowl (or food processor) which contains the dry ingredients and whisk/stir again or use the pulse function of your food processor until just combined (don't overmix).
- Finally, add the chocolate chips and stir with a spoon.
- Pour the batter into the muffin mold and add more chocolate chips on top.
- Bake in the oven for about 25 minutes or until a toothpick comes out clean. It's fine if it's slightly sticky/crumbly but shouldn't be wet.
- Let the sweet potato muffins cool and enjoy!
Notes
- To make your own oat flour, simply process oats (regular or gluten-free) in a blender or electric coffee/spice grinder. You can try using buckwheat flour for a grain-free version. Also, regular flour or spelt flour (for a non-gluten-free version) should work well in this recipe (I haven't tried it myself though).
- Granulated sweetener: You can use regular sugar, Erythritol, Xylitol (birch sugar), coconut sugar, etc. I used Xylitol.
- Any other ground nuts can be used instead of almonds. For a nut-free version, you can use 56 grams of ground shredded unsweetened coconut.
- I used canned coconut milk. You can use any other dairy-free milk in this recipe. The higher the fat content, the better the muffins will taste.
- If you love muffins, you might also enjoy these Apple Crumble Muffins and these Vegan Chocolate Muffins.
- The recipe makes 8 muffins. Nutrition facts are for one muffin (made with Xylitol).
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hi Ela
I am wondering if I could use pumpkin puree
as I don’t have any sweet potatoes?
Thank You
Gwen
I think that should be totally fine. 🙂
Ela! You’ve done it again! This is a DELICIOUS recipe!!! I loved it! It is flavorful, wholesome ( I did not use any sugar in the recipe, and made my own oat flour, ground my own almonds) and it was JUST delicious! The only thing that was “processed” was the chocolate chips! I love how healthy the ingredients are and yet so tasty! Thank you so much!!! 🙂
Thanks for your wonderful feedback, Tam! 🙂
I made these today. Mine were way too thick to be pourable so I added water to thin them down some but they were still really heavy. My oats were sprouted but I don’t think that would make too much of a difference. I measured everything by weight so it should have been spot-on. I had to cook them extra as well. The flavor is great however.
Hi Peg, maybe your sweet potato was much drier (less moisture, rather starchy), that could be the reason. 🙂
hello ela, i have try this recipe, easy healthy and delicious, but i dont know why, my muffin getting sticky one day after i made it. i put the muffin in the kitchen.
Hi Mira, I am not sure why this happened. Do you live in a very humid climate?
I can’t stop eating these!!!! So soft, fluffy, moist but not gummy… sweet yet savory in a muffin-y way. These are amazing.
So happy you love them, Emy. 🙂
I have tried numerous recipes online and this is definitely one of my best experiences, in that the muffins came out exactly as expected and pictured, I also don’t usually leave comments but they were so good, I had to! I did a few variations by adding in different “mix-ins” to the base batter, e.g chopped nuts, raisins, coconut shreds and chia seeds and ALL variations were great!! Oh … I also added some cinnamon powder. This will definitely be my go-to for breakfast muffins for my girls. Thank you!!
That’s awesome! I am so glad they turned out delicious. Thanks for your kind feedback! 🙂
Hi Ela, I had some frozen cooked sweet potato in the freezer I didn’t know what to do with and your recipe was a perfect solution 🙂 the muffins came out so good! Moist, rich and sweet.
Thank you for yet another great recipe!
Love form Poland 🙂
That’s wonderful, Sylwia. I am happy to hear it worked fine with frozen cooked sweet potato. 🙂
Followed recipe exactly, using coconut sugar and coconut milk. Made 10 muffins (maybe my tin is a bit smaller?). Came out perfectly. So excellent. Definitely a keeper.
Wondering if I double the recipe if it’ll work as a quick bread as well ….
Sounds amazing! Happy they turned out delicious. A bread should work too but depending on the size of the pan, the cooking time will increase.
I did those muffin yesterday and they are very good. Thanks for you recipes!????????????????????❤
Hi Zdenka, I am so glad they turned out delicious! Thanks for your feedback. 🙂
Sweet potato muffins came out amazing! I used about 1/2 quantity pyure All-Purpose stevia blend sweetener. And apple cider vinegar all though it worked well:)
Thanks for recipe!
Sounds amazing! So glad the muffins turned out delicious. 🙂
I’m excited to try these! Can we leave out the 1/2 cup of ground nuts? Or replace with something else? I have zero nuts (or coconut) in the house.
Hi Aly, I wouldn’t recommend leaving out the 1/2 cup of nuts because it’s the only source of fat. But you could replace it with 1/4 cup of nut butter (peanut butter, almond butter, etc.) or use 1/8 to 1/4 cup of oil (e.g. coconut oil). Hope this helps! 🙂
Thanks for the suggestions! One more question… how fine do you grind up the nuts? I happened to buy almond flour today, can I just use that?
Almond flour is perfect if it contains 100% almonds. You can definitely use that. 🙂
Thank you!
These muffins were so good! My boys devoured them and didn’t know they were made with sweet potato 😉
Aww, I am glad you and your boys liked the recipe, Irene! Thanks for your great feedback. 🙂
so so tasty!
thank you!
You are very welcome, Roni!
I love this recipe and I’ve made it many times for my family. Even my 2 year old god daughter loves these muffins. I have 2 ingredient questions… Do you think it’d be possible to add cooks red lentils to these muffins to boost their protein (and if yes 1/2 cup or 1 cup cooked lentils?). Also, are ground hemp seeds a good substitution for the almond flour ( if yes, how many grams?).
Thank you in advance! 🙂
I am glad you loved the recipe, Justyna! Cooked lentils could work in this recipe. I would suggest 1/2 cup. 🙂 Ground hemp seeds would be a good substitute. 60 to 70 grams should be fine! 🙂
These muffins are winners!
Both adults and kids enjoyed them. The only vegan muffin recipe
that I have liked!
Thank you!
I am so glad you liked the recipe, Marianne! 🙂
Hi ! I made these yesterday with regular wheat flour and coconut sugar. Unfortunately the result was OK but not incredible. I thought the muffins would rise more but they were mostly “compact” so not the fluffy result I was looking forward. Maybe my oven is not the best neither but well… they were ok . Thanks for the recipe and for offering plant based options Ela!!!
Hi Paty, thanks for sharing your feedback, however, I am sure the recipe is different when using regular flour. 🙂
Using 100% regular whole wheat flour will always give you a denser, “more compact” result. Try using 1/2 All Purpose and 1/2 Whole Wheat, or 1/2 White Wheat and 1/2 All Purpose flours for a much lighter result. Whole Wheat PASTRY Flour is another option to try, as it is made from soft vs hard wheat….
AMAZING!!! I had no idea how these would taste, but I wanted to try.
Absolutely delicious! Thank you!
Glad you liked the recipe, Michelle. 🙂
I made them and I love them! The potato was a little hot still, Okay, probably really hot, so it melted the chocolate chips; but it was a great result, because it became this chocolate muffin yummy thing with some chips still in it 🙂 thanks so much for the recipe!
Sounds amazing, Ana! Thanks for your feedback. 🙂