Chocolate Sweet Potato Muffins (vegan and oil-free)

Are you looking for a healthy muffin recipe that is still satisfying? Look no further than these chocolate sweet potato muffins! They are loaded with fiber and antioxidants, making them the perfect breakfast or snack.

Plus, they taste delicious and are super easy to make. Give them a try today!

Jump to:

• Equipment
• Ingredients
• How to make chocolate sweet potato muffins
• Substitutions
• Variations
• Expert tips
• Storage
• Related recipes
• Chocolate Sweet Potato Muffins (vegan and oil-free)

If you love chocolate and sweet potato, you are going to love these muffins! These chocolate sweet potato muffins are fudgy, dense, and dark. Plus this recipe has lots of dark chocolate chips to add to the richness. The addition of sweet potato and pumpkin pie spice makes this recipe perfectly delicious.

For more healthy breakfast and snack options, try these Vegan Banana Chocolate Chip Muffins, Chocolate Tahini Banana Bread, and Vegan Broccoli Cheddar Egg Cups.

Have you ever wondered what is the difference between a muffin and a cupcake? It's not just the frosting! It turns out there's much more to it; the mixing method and composition play a big part in differentiating muffins and cupcakes from each other.

Equipment

What you're going to need to make this chocolate and sweet potato muffin recipe:

• mixing bowls, small and medium
• muffin tin
• paper liners
• spatula
• ice cream scoop

Ingredients

You need a few simple ingredients to make these delicious sweet potato muffins.

• Flaxseed meal -When combined with water, flaxseed meal acts as an egg replacer. Flaxseeds are a rich source of omega-3 fatty acids, lignans, healthy fats, and fiber.

• Teff flour - an gluten-free ancient whole grain that originates from Ethiopia and Eritrea. It is high in fiber, B vitamins, and minerals such as calcium, potassium, zinc, and iron. It has a pleasantly nutty flavor that works well in this recipe.

• Sweeteners: Coconut sugar and maple syrup instead of refined sugar.

• Unsweetened sweet potato puree - These root vegetables are nutrient-dense and contain plenty of fiber, minerals, and vitamins, including Vitamin A and Vitamin C. Not to mention they are rich in antioxidants. I usually use garnet yams which keep these muffins naturally sweet and moist! You can also try pumpkin or butternut squash.

• Applesauce - a healthy alternative to oil and acts as an egg replacer.

• Black tahini or regular tahini - The nuttiness of the tahini works well to bring out the flavors in this recipe since it pairs perfectly with chocolate.

• Organic soy milk - This is a great replacement for dairy milk due to its fat and protein profile. You can use any plant milk you prefer.

• Semi-sweet chocolate chips - if the recipe is sweet enough to your taste, feel free to leave them out! I like the mini chocolate chips for this recipe.

• Unsweetened cocoa powder - I buy fair trade, ethically sourced organic unsweetened cocoa powder and chocolate to the best of my ability. Unfortunately, the major brands of chocolate I grew up eating that are still on supermarket shelves use cocoa harvested with slave labor. To learn more, please visit Slave Free Chocolate.

How to make chocolate sweet potato muffins

You will be mixing the dry and wet ingredients in their own bowls and then gently combining them.

• Preheat the oven. Prepare a muffin pan by placing paper liners in it.

• Mix flaxseed meal with warm water in a small bowl and set aside for several minutes to thicken.

• In a medium bowl, whisk together the dry ingredients.

• In a small mixing bowl, combine the liquid ingredients, then add the flaxseed/water mixture (which has thickened up after a few minutes) and whisk to combine.

• Make a well in the middle of the dry ingredients, and pour the liquid mixture into the middle of the dry ingredients. Mix with a spatula until just combined, then stir in 1 cup chocolate chips, reserving the rest for the top.

• Pour the muffin batter into the paper liners, evenly distributing it with an ice cream scoop among the 12 muffin liners. Then top with 1/4 cup remaining chocolate chips.

• Bake according to recipe directions below.

Hint: When the muffins are ready, they should spring back when touched, or when a toothpick inserted into the center comes out with a few crumbs, without raw batter on it.

Substitutions

There are so many variations you can make and substitutions, however, I haven't tried any of the variations yet. Please let me know how it turns out if you try them.

• Teff flour: Try buckwheat flour or white whole wheat flour, or try whole wheat pastry flour or 50% whole wheat pastry flour and 50% oat flour (this recipe will not be gluten-free anymore), or spelt flour.

• Gluten-free: I have not tried this with a gluten free flour blend. If you do, please let me know how it turned out!

• Almond flour: I suggest substituting with no more than 25% of the total amount of flour.

• If you use regular 100% whole wheat flour, you will likely get a dense and heavy muffin. I would combine whole wheat with another flour, like 25% 100% whole wheat flour and 75% spelt flour or white whole wheat flour.

• Coconut sugar: You can use date sugar or organic cane sugar, or a mix of brown sugar and organic cane sugar.

• Maple syrup: You can try agave syrup or Allulose.

• Mini semi-sweet chocolate chips: You can use dairy-free chocolate chips, vegan dark chocolate chips, or omit them altogether.

Variations

Sweet potatoes: I love garnet yams for their natural sweetness. You can also try pumpkin or butternut squash. You can roast them yourself and make your own purée, or use canned purée that is 100% sweet potato.

Nuts: Add chopped walnuts or pecans instead of chocolate chips.

Cinnamon: Replace pumpkin pie spice with ground cinnamon to the dry ingredients.

Expert tips

• I used these paper liners for my muffins. This way I could use all the batter for making 12 muffins. If you prefer, you can skip the paper liners, but you will need an extra pan. Be sure to grease the muffin pans prior to filling and fill them a bit higher than halfway.

Storage

• These freshly baked muffins will last for about 1 to 2 days at normal room temperature. Cover them with foil or plastic wrap or place them in a plastic bag to prevent them from drying out.

• These muffins will keep in the refrigerator for up to 7 days.

• You may freeze them for up to one month. To freeze them, let them cool and wrap them tightly with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. They will keep for two to three months in the freezer.

Related recipes

If you make this recipe, please be sure to leave a comment and a rating ★★★★★ below. I love to see your amazing creations on Instagram, make sure to tag me @resplendentkitchen and #resplendentkitchenrecipes. To get more ideas follow me on Facebook and Pinterest.