Go Back
+ servings
vegan sweet potato muffins with chocolate chips recipe
Print Recipe Pin Recipe
4.89 from 17 votes

Chocolate Chip Sweet Potato Muffins

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert, muffins
Cuisine: American
Keyword: muffins, sweetpotato, vegan
Servings: 8
Calories: 200kcal

Ingredients

Dry ingredients:

Wet ingredients:

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.
    mashed sweet potato in a black pot 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!

Video

Notes

  • *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.
  • If you love muffins, you might also enjoy these Apple Crumble Muffins and these Vegan Chocolate Muffins.
  • Recipe makes 8 muffins. Nutrition facts are for one muffin (made with Xylitol).
Nutrition Facts
Chocolate Chip Sweet Potato Muffins
Amount Per Serving
Calories 200 Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 26g9%
Fiber 3.5g14%
Sugar 6g7%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 200kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Fiber: 3.5g | Sugar: 6g