These double chocolate sweet potato muffins are fudgy, and packed with deep chocolate flavor. Made with mashed sweet potatoes, almond butter, and cacao powder, they have the perfect balance of moisture and structure—no dry muffins here! Plus, they’re gluten-free, dairy-free, and refined sugar-free, making them a delicious chocolate muffin for any occasion.
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One of the biggest challenges when baking sweet potato chocolate muffins is getting the right texture. Too much moisture can lead to gummy muffins, while too little can make them dry and crumbly. This recipe uses a balanced mix of sweet potato puree, almond butter, and coconut oil for a tender crumb.
The batter is thick enough that the chocolate chips don't sink, and the muffins hold together well, like in these chocolate zucchini muffins with chocolate chips. These healthy sweet potato muffins are easy to make, and perfect for meal-prep. For busy mornings or a good-for-you snack like these chocolate zucchini carrot muffins, they’re a delicious way to use leftover sweet potatoes like in this sweet potato bread recipe.
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Why You'll Love This Recipe
- Naturally sweetened: The sweet potatoes, maple syrup, and applesauce provide natural sweetness without needing added sugar.
- Moist & fudgy: The combination of almond butter, mashed sweet potato, and coconut oil gives these muffins a rich texture.
- Easy to make: Just mix, scoop into a muffin tin, and bake! No need for fancy equipment.
- Gluten-free & dairy-free: Made with unsweetened cocoa powder and almond butter, these gluten-free muffins are flourless and perfect for a wholesome snack. No oat flour or almond flour in this recipe.
Recipe Ingredients
You'll need the following ingredients to make double chocolate sweet potato muffins:
Ingredient Notes:
- Mashed sweet potato puree: Adds moisture and natural sweetness. Pumpkin puree works as well.
- Almond butter: Creates a creamy, fudgy texture; can sub peanut butter.
- Large eggs: Helps bind everything together.
- Pure maple syrup & unsweetened applesauce: Naturally sweetens the muffins with no need for brown sugar. Swap either sweetener for coconut sugar.
- Coconut oil: Keeps the muffins soft and tender. Swap with olive oil or avocado oil.
- Natural cocoa powder: Gives the muffins a rich chocolate flavor. Cacao powder will also work well.
- Ground cinnamon: Adds warmth and depth.
- Dark chocolate chips: Mix into the batter and add extra on top! Semi-sweet chocolate chips will make the muffins sweeter.
See recipe card below for all ingredients and quantities.
How to Make Chocolate Chip Sweet Potato Muffins
Wet Ingredients
In a large mixing bowl, whisk together the mashed sweet potato, almond butter, eggs, maple syrup, applesauce, coconut oil, and vanilla extract until smooth.
Dry Ingredients
Add the cocoa powder, baking powder, cinnamon, and sea salt. Mix the batter until combined. Gently fold in the chocolate chips.
Bake
Divide the muffin batter evenly among muffin liners in muffin tin. Sprinkle extra chocolate chips on top. Bake for 20-25 minutes in 350°F hot oven until toothpick comes out mostly clean.
Cool & Enjoy
Let the muffins cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Expert Tips
- Use room temperature ingredients: This ensures even mixing and a smooth batter.
- Mash the sweet potato well: A smooth puree in a food processor will create the best texture.
- Make the muffins vegan: Swap eggs for flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, rest 15 minutes). This may yield a denser muffin.
Serving Suggestions
- Breakfast - Pair with a cup of coffee or tea, or these oatmeal sweet potato bars for a cozy start to your morning.
- Snack - Enjoy as a quick afternoon pick-me-up, just like these blueberry muffins with banana, with a dollop of almond butter.
- Dessert - Serve warm with a drizzle of coconut cream or a scoop of dairy-free ice cream like this pumpkin pie ice cream made with coconut milk.
Storage Tips
- Refrigerator: Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
- Freezer: Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or microwave for 20 seconds.
More Gluten-Free Healthy Muffin Recipes
Recipe
Double Chocolate Sweet Potato Muffins
Ingredients
- 1 cup (280 grams) mashed sweet potato puree, about 1 large potato
- 1 cup (250 grams) almond butter
- 2 large eggs
- ⅓ cup (107 grams) pure maple syrup
- ⅓ cup (81 grams) unsweetened apple sauce
- 2 tablespoon coconut oil, melted
- 2 teaspoons pure vanilla extract
- ⅔ cup (57 grams) natural cocoa powder, or cacao powder
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ cup (90 grams) dark chocolate chips, plus extra for topping
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, whisk together the mashed sweet potato, almond butter, eggs, maple syrup, applesauce, coconut oil, and vanilla extract until smooth.1 cup (280 grams) mashed sweet potato puree, 1 cup (250 grams) almond butter, 2 large eggs, ⅓ cup (107 grams) pure maple syrup, ⅓ cup (81 grams) unsweetened apple sauce, 2 tablespoon coconut oil, 2 teaspoons pure vanilla extract
- Add the cocoa powder, baking powder, cinnamon, and sea salt. Mix the batter until combined.⅔ cup (57 grams) natural cocoa powder, 1 ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon fine sea salt
- Gently fold in the dark chocolate chips.½ cup (90 grams) dark chocolate chips
- Divide the muffin batter evenly among the muffin liners, filling each about ¾ full. Sprinkle extra chocolate chips on top.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the muffins cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Use room temperature ingredients: This ensures even mixing and a smooth batter.
- Mash the sweet potato well: Poke a few holes and roast sweet potatoes at 400°F until fork-tender, about 40-60 minutes. Cool, peel and mash. A smooth puree in a food processor will create the best texture.
- Make the muffins vegan: Swap eggs for flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, rest 15 minutes). This may yield a denser muffin.
- Refrigerator: Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
- Freezer: Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or microwave for 20 seconds.
Jacqui Wilson says
These turned out so well! I made a number of different test muffins and these were the fudgiest! I hope you love them as much as we do!