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
Jeny
Hello Ela: just want to make sure if you used pat flour or rice flour, because the video says rice flour and your written recipe says grounded oat.
Thank you so much!
Ela
It’s oat flour (ground oats). I made a mistake in the video and have to edit it and reupload. Sorry for the confusion! 🙂
Jeny
Thank you so much Ela, I did you recipe it tasted really good, however the texture of the muffins did not comes out as yours. Can you please what I did wrong? I grounded old fashioned oats , grounded shredded coconut , and I didn’t get the American sweet potatoes, I live in panama , and the sweet potatoe does not looks as the American sweet potatoes; don’t know if is because of the sweet potatoe or the grounded oat and grounded shredded coconut. I realized the muffins dough was sticker that yours muffins dough, could this the reason why the muffins I did did not comes as yours? Thanks,
Ela
Hey 🙂 How did they come out? Were they dry or dense? Did you use white sweet potatoes (the ones with white flesh which are more starchy)?
Jeny
They were very dense , actually they did not rose and I felt there were not as moist as your muffins; I used orange sweet potatoe, but the one we can get here are not exactly the same as the one I can get in the United State, the sweet potatoe is orange but the texture thicker and I guess it has more starch than the one I have tried in the US.
Hence, I don’t know what I did wrong? I put the same amount as described in the recipe. If the dough was very thick and dense, why could it be ?
Thanks,
Ela
It might be the different sweet potatoes. Maybe they were too long in the oven or too short. It could be different reasons to be honest. I am afraid I can’t really help you, Jeny. 🙂
Sharon
I was skeptical, but this turned out fantastic! Moist but held together well, delicious without being overly sweet. I love that it uses oat flour, almond, and sweet potatoes; making it a relatively healthy option for my 1.5 year old. He doesn’t accept many foods, but did accept this. I made mine into a loaf by just adding a tad more of everything. I used almond meal and added a lil slick of almond butter because it’s what I had; used granulated sugar; and finally, I used unsweetened vanilla Ripple (a pea milk with decent protein and fat content). I kept the rest as suggested ??????????
Ela
That’s awesome, Sharon! I am super happy you loved the recipe and your son as well. Thanks so much for your thorough feeback. 🙂
Karen
What can I use instead of the almonds, I can’t eat nuts
Ela
It’s already mentioned in the recipe notes!
***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.
Kau
Thank s Ela. This was my first vegan recipe . I am so glad that it turned out so delicious!!!
I am so motivated to try some of your others recipes…
Ela
Thank you for the great feedback, Kau. It would be awesome if you could also leave a rating for the recipe! ?
Justine
Can I use apple cider vinegar for this recipe or would it be better to use white vinegar?
Ela
Both works! 🙂
Justine
Thank you! The muffins turned out so good! I’ve tried several of your recipes and they always turn out delicious.
Ela
I am very pleased that you liked the muffins and also several of my other recipes. Thanks for your great comment, Justine! 🙂
Sanum
I loved these! The perfect treat I’ve been looking for, for so long. They’re yummy and healthy and perfect for my son. I actuallly left out the sugar/ sweetener and it was still great. Thank you Ela!
Ela
So glad you loved these sweet potato muffins! Thanks for your feedback. 🙂
Jill
Thank you so much for sharing your recipes, they look delicious, will try them out this weekend!
For how many days will they keep good to eat in the fridge you think?
Ela
I would say for up to 4 days! 🙂
Karin Carney
Is it possible to use regular milk instead of plant-based milk?
Ela
Sure!
Anne Kent
Made these twice in a week ( second time was to take them to work for colleagues)! Absolutely amazing!!
Ela
Sounds incredible, Anne! Thanks so much for your feedback. 🙂
Marissa
Amazing! Just put the ingredients in a blender and you’re all set. These make great pre-workout snacks with good complex carbs and I used coconut sugar as my sweetener. My 8 year old daughter was a bit skeptical at first (she isn’t a fan of mashed sweet potato) but she loved these. The first batch barely lasted a day- making a second batch now 🙂 Thank you!
Ela
Fantastic! Thanks so much for your amazing feedback, Marissa. 🙂
Pat
Hi
Thank you.
Tried the recipe as it looks delicious, the muffins rose beautifully yet just before 25 min the middle shrunk. ?
Ela
I am so sorry this happened! It can be tough baking with gluten-free flours and it happened to me before (not with this recipe though). Oven temperature can differ from oven to oven, so this might have been the problem. It can also happen when you open the oven door before the cooking time was up. Also, did you use the exact same ingredients? I hope the muffins still tasted delicious! 🙂
Sam
Just made these this afternoon, came out absolutely perfect and super moist. Didn’t change anything – will have to triple batch these next time as I made 6 and 4 have already mysteriously disappeared.
Ela
That’s awesome! Hahaha, mysteriously disappeared, love it! Thanks for your great feedback. 🙂
Bianca Zapatka
These look so delicious!
Such a great dessert!
Lots of love,
Bianca <3
Ela
Thank you, Bianca! So glad you like these sweet potato muffins! 🙂
Nolwenn | Blooming Nolwenn
You had me at sweet potato, haha!
These healthy muffins are definitely a must-try 🙂
Ela
Haha, yes! Thank you, Nolween! I hope you will give them a try. 🙂
Natacha I Easy Busy Vegan Mom
I love recipes with sweet potatoes! can’t wait to try it!
Ela
Sweet potatoes are awesome, aren’t they! 🙂
Magdalena
I tried them today and they are delicious. Thank you Ela!
Ela
I am so glad you loved the sweet potato muffins, Magdalena! Thanks for your feedback. 🙂
Tiffany
If I’m allergic to peanuts, tree nuts, and coconut, is there something you recommend in place of the almonds/coconut??
Ela
You could use ground hemp seeds or pumpkin seeds! 🙂
Selma
I can’t wait to make these! Have just been on the hunt for freezer friendly bite-and-go recipes before baby girl arrives in a few short weeks! Definitely one for the cookathon… can’t wait. Thank you x
Ela
Awesome! I hope you will like the recipe, Selma! All the best to you. 🙂
Monica Boros
Excellent!Thank you for this receipe!
Ela
Hi Monica, I am so glad you liked them. 🙂
Dee | Green Smoothie Gourmet
Wow so many wonderful ideas here Ela! Love the oat-flour how-to and the texture looks amazing! I’m pinning to my hidden veggie Pinterest board! Dee xx
Ela
Thanks so much for pinning, Dee! Glad you like the recipe. 🙂
Juli Griffith
Why? We all need to help one another become better veggie eaters!
Ela
She has a Pinterest board which is called “hidden veggies” and it’s about healthy cakes with hidden veggies. It’s not that the board is hidden. 😀