Double Chocolate Sweet Potato Muffins
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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Servings: 12
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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 mashed sweet potato puree, 1 cup almond butter, 2 large eggs, ⅓ cup pure maple syrup, ⅓ cup 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 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 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!
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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.
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