vegan chocolate chip sweet potato muffins recipe

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!
Course Dessert, muffins
Cuisine American
Keyword muffins, sweetpotato, vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 200kcal
Author Michaela Vais


Dry ingredients:

Wet ingredients:


  • 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.
    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!



  • *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).
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.


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