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)
- Can be made refined sugar-free
- Easy to make
- 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 and Chocolate Chip Banana Bread.
Chocolate Chip Sweet Potato Muffins
- 235 g (1 cup) mashed sweet potato
- 160 ml (2/3 cup) plant-based milk (****)
- 1 tsp vanilla extract
- 2 tsp vinegar
- Watch the video (scroll down a bit) to see all instruction steps.
- 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!
- *To make your own oat flour, simply process oats 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.
- Recipe makes 8 muffins. Nutrition facts are for one muffin (made with Xylitol).
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