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!
Servings 8
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 Facts
Chocolate Chip Sweet Potato Muffins
Amount per Serving
Calories
200
% Daily Value*
Fat
7
g
11
%
Carbohydrates
26
g
9
%
Fiber
3.5
g
14
%
Sugar
6
g
7
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.