Chocolate Sweet Potato Muffins (vegan, gluten free)
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!
Equipment
- ice cream scoop
Ingredients
- 2 tablespoons flaxseed meal
- 6 tablespoons warm water
- 1 ½ cups teff flour or whole wheat pastry flour, all-purpose flour, or spelt flour -these contain gluten
- 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℉. 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.2 tablespoons flaxseed meal, 6 tablespoons warm water
- In a medium mixing bowl, whisk together teff flour, cocoa powder, coconut sugar, pumpkin pie spice, baking soda, and sea salt.1 ½ cups teff flour, ½ cup unsweetened cocoa powder, ½ cup coconut sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon fine 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.1 cup unsweetened sweet potato puree, ¼ cup applesauce, ½ cup maple syrup, ½ cup black tahini or regular tahini, ½ cup organic soy milk, 1 teaspoon vanilla extract
- 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.1 ¼ cup semi-sweet mini 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.
- 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: 1muffinCalories: 341.6kcalCarbohydrates: 51.3gProtein: 6.9gFat: 14.8gSaturated Fat: 5.8gTrans Fat: 0.1gSodium: 226.4mgFiber: 6.8gSugar: 29.2g
Tried this recipe?Let us know how it was!
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.