Chocolate Sweet Potato Muffins

These vegan Chocolate Sweet Potato Muffins with chocolate chips are decadent and easy to make. You will love these oil-free, refined sugar-free and gluten-free muffins for breakfast or a snack!

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 chocolate chips to add to the deliciousness. The addition of sweet potato and pumpkin pie spice makes this recipe perfect for autumn and winter.

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

What makes these chocolate sweet potato muffins a healthier option? These muffins are gluten-free, oil-free, and refined sugar-free. They are still muffins, though, so I won't claim they are healthy! You can read more about the ingredients and some of their potential benefits below.

For variations and substitutions, look further below in another section. The specific amounts for each ingredient are in the recipe card:

• Flaxseed meal plus warm water - this is a vegan egg replacement that works well in this recipe, plus flaxseeds are loaded with nutrients and are good for you! They're a rich source of omega-3 fatty acids, lignans, and fiber.
• Teff flour -Teff flour is a 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.
• Coconut sugar and maple syrup instead of refined sugar - if you prefer, you can try allulose although I haven't tried it in this recipe.
• Unsweetened sweet potato puree - These root vegetables are nutrient-dense and contain plenty of fiber, minerals, and vitamins. 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.
• 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.
• 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.

Instructions

Since these muffins are essentially quick bread, the instructions are straight forward. You will be mixing the dry and wet ingredients in their own bowls and then gently combining them.

• Preheat the oven and prepare a muffin tin 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 mixing bowl, whisk together the dry ingredients.
• In a small mixing bowl, combine the wet 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 batter into the paper liners, evenly distributing it with an ice cream scoop among the 12 muffin liners. Then top with ¼ cup remaining chocolate chips.
• Bake at 350 F for 30 minutes. 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.

Variations & 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.

• Sweet potato: 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.
• Teff flour: Try white whole wheat flour which is lighter than 100% 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. I haven't tried any substitutions yet. If you try it, let me know how it turned out.
• If you want to try almond flour, I suggest substituting with no more than 25% of the total amount of flour. If you try this, let me how the substitutions turn out. I haven't tried it myself yet.
• I don't recommend using regular 100% whole wheat unless you like a dense and heavy muffin. I would combine it 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, organic cane sugar, or a mix of brown sugar and organic can sugar.
• Maple syrup: You can try agave syrup (I would use a lesser amount), or liquid allulose although I haven't tried it in this recipe.
• Mini semi-sweet chocolate chips: You can use regular chocolate chips or omit them altogether, or replace them with chopped nuts of your choice.

Top tip

• 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 tins 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.

More recipes

If you make these vegan Chocolate Sweet Potato Muffins, be sure to leave me a comment, rate this recipe, and tag me on Instagram. Be sure to follow along on Facebook, Pinterest, and Instagram. I’d love to see you there!

📖 Recipe

Chocolate Sweet Potato Muffins

Emily Miller

These vegan chocolate sweet potato muffins with chocolate chips are decadent and easy to make. You will love these whole grain, oil-free, refined sugar-free, and gluten-free muffins for breakfast or a snack!

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Cooling time 10 mins

Course Breakfast, Dessert

Cuisine American

Servings 12 servings

Calories 341.6 kcal

Equipment

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

Ingredients

  

1x2x3x

• ▢ 2 tablespoons flaxseed meal
• ▢ 6 tablespoons warm water
• ▢ 1 ½ cups teff flour or whole wheat pastry flour, all-purpose flour, or spelt flour
• ▢ ½ cup unsweetened cocoa powder
• ▢ ½ cup coconut sugar or date sugar or organic cane sugar
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon fine sea salt
• ▢ 1 cup unsweetened sweet potato puree or pumpkin or butternut squash
• ▢ ¼ cup applesauce
• ▢ ½ cup maple syrup
• ▢ ½ cup black tahini or regular tahini
• ▢ ½ cup organic soy milk or oat milk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ¼ cup semi-sweet mini chocolate chips divided, or use chopped nuts instead

Instructions

 

• Preheat the oven to 350 degrees F. Prepare a muffin tin by placing paper liners in it.
• Mix flaxseed meal with warm water in a small bowl and set aside for 5 minutes to thicken.
• In a medium mixing bowl, whisk together teff flour, cocoa powder, coconut sugar, pumpkin pie spice, baking soda, and sea salt.
• In a small mixing bowl, combine sweet potato puree, applesauce, maple syrup, black tahini, soy milk, and vanilla extract. Add flaxseed/water mixture and whisk to combine.
• Pour the liquid ingredients into the middle of the dry ingredients. Mix with a spatula until just combined, and stir in 1 cup chocolate chips.
• Pour the batter into the paper liners, evenly distributing it with an ice cream scoop among the 12 muffin liners. Top with ¼ cup remaining chocolate chips.
• Bake at 350 F for 30 minutes. 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.

Notes

• Use paper liners to hold all the batter. If you choose to use a muffin tin without the liners, you will need a second muffin pan. Be sure to oil the muffin pans before filling them. Fill a little more than halfway.

Shelf life:

• 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.

Nutrition

Serving: 12servingsCalories: 341.6kcalCarbohydrates: 51.3gProtein: 6.9gFat: 14.8gSaturated Fat: 5.8gTrans Fat: 0.1gSodium: 226.4mgFiber: 6.8gSugar: 29.2g

Keyword chocolate, Gluten-free, oil-free, refined sugar free, sweet potato, tahini, whole grain

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Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

The recipe is adapted from Oh She Glows One Bowl Pumpkin Chocolate Muffins.