Chocolate sweet potato muffins studded with lots of melty chocolate chips! Using sweet potato in the muffin batter adds sweetness and helps keep the muffins deliciously soft and moist. Gluten free and also dairy free (if you use dairy free chocolate chips).
Last week I ordered one kilo of sweet potatoes as part of my online grocery order, and somehow they delivered about three kilos. I wasn’t too mad about the quantity, though it did drive me crazy that they gave me sweet potatoes that were packaged up in plastic. WHY do we have to package up sweet potato in plastic?!
Now that we’ve got that little rant out of the way, let’s focus on these delicious sweet potato muffins.
The only thing better than making chocolate sweet potato muffins is making them with a ton of dark chocolate chips thrown in. I love it when they’re fresh out of the oven and the chocolate is still all melty! Double chocolate sweet potato muffins for the win.
Not only are these muffins the perfect way to use up a bit of mashed sweet potato, they actually end up being so soft and moist because of the added veggies. Sweet potato adds a lovely texture and flavour to this recipe, and it works so well with the cacao powder. (Really, sweet potato + cacao is a match made in heaven, I’ve got an old recipe for Sweet Potato Chocolate Mousse that is still going strong!)
Don’t worry, these don’t just taste like a baked vegetable. This isn’t really one of those super-healthified recipes. Flour, eggs, honey and chocolate chips are involved. These muffins are yummy and pretty sweet. They have a healthy-ish edge but they are also nice and chocolatey tasting. My husband likes them, which is generally a good test 🙂
This recipe is gluten free, and is also dairy free if you use dairy free chocolate chips. And here are some tips on substitutions/swaps:
- If you don’t need this to be a gluten free recipe, you can substitute out the gluten free plain flour and just use regular plain flour. If you do this, you can reduce the amount of milk slightly, as gluten free flours tend to be drier and need more moisture in a batter than gluten-containing options. I’ve popped it all in the recipe notes for you.
- What about the buckwheat flour? Well, I’ve not tried to use a substitute yet in this recipe, however I think you could try something like brown rice flour, teff flour, quinoa flour or even spelt flour (spelt flour is not gluten free). If you make this with a substitute flour, please let me know!
- Cacao powder can be swapped to cocoa powder.
In the current pandemic circumstances, I know we are all trying to make more recipe substitutions. I’m trying to include as many flexible options as possible in my recipe notes.
As a favour to my other readers, if you do substitute something in this recipe and it works well please do leave a comment with the details of what you did. I’ve got a few recipes on the blog where readers have helped each other out in the comments and I love reading that (see my recipe for Easy Crunchy Flaxseed Crackers where readers have commented with lots of different flavour combos). Share the love!
I’d love to see ALL of your muffin remakes though, regardless of whether you substitute an ingredient. Leave a comment below to let me know how they turned out, or take a snap and tag me on Instagram, you can find me at @moniquecormacknutrition 🙂
- 1 cup mashed sweet potato
- 3 eggs
- 1/3 cup coconut oil melted
- 1/2 cup honey
- 1 cup milk of choice (I used almond milk)
- 2 tsp vanilla extract
- 120 grams gluten free plain flour – 1 cup
- 140 grams buckwheat flour – 1 cup
- 50 grams cacao powder – 1/2 cup
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup dark chocolate chips
- Preheat oven to 180C (350F) and line a 12 cup muffin tray with liners (or grease liberally with oil of choice).
- In a large mixing bowl combine the plain flour, buckwheat flour, cacao powder, baking powder, cinnamon and salt.
- Place mashed sweet potato, eggs, honey, melted coconut oil, milk and vanilla extract in a blender or food processor and blend just until smooth.
- Combine wet and dry ingredients to form a thick batter. It should look like a slightly runny chocolate mousse. Fold in the chocolate chips, reserving a handful for putting on top of the muffins.
- Divide the batter evenly between the muffin holes. Gently press the remaining chocolate chips on top of the muffins. Bake for approximately 25 minutes or until the muffins have puffed up and the centre of the muffins feels firm (but still slightly springy) to touch.
- The muffins are best served slightly warm, this will give to most soft texture. I suggest warming very briefly in the microwave or oven if you are serving them after they've been in the fridge.