Sweet Potato Chocolate Muffins
What Makes Them Special:
• Rich chocolate flavor with a subtle earthy sweetness from sweet potato
• Soft, moist texture — no dry crumbs here
• Naturally sweetened (maple syrup or honey)
• Can be made dairy-free or gluten-free with easy swaps
• Perfect for kids, meal prep, or guilt-free indulgence
Ingredients (makes 12 muffins)
Wet Ingredients:
• 1 cup mashed roasted sweet potato (from 1 medium sweet potato)
• 2 large eggs
• ½ cup maple syrup or honey
• ⅓ cup melted coconut oil or olive oil
• ¼ cup milk (any kind)
• 1 tsp vanilla extract
Dry Ingredients:
• ¾ cup all-purpose flour
• ½ cup almond flour (or oat flour)
• ½ cup unsweetened cocoa powder
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon (optional but delicious)
Add-ins:
• ½ cup dark chocolate chips or chunks
• Optional: ¼ cup chopped walnuts or pecans
Instructions
1 Prepare the sweet potato:
◦ Roast a medium sweet potato at 400°F (200°C) for 45–60 minutes until soft.
◦ Let it cool, then scoop out the flesh and mash until smooth.
2 Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
3 In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, oil, milk, and vanilla until smooth.
4 In another bowl, combine the flour, almond flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
5 Add the dry mixture to the wet and stir until just combined — do not overmix.
6 Fold in the chocolate chips (and nuts, if using).
7 Divide the batter evenly into the muffin tin. Top with a few extra chocolate chips if you like.
8 Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
9 Let cool in the pan for 5 minutes, then transfer to a rack.
Serving Ideas
• Serve warm with a pat of nut butter
• Dust with cocoa powder for extra drama
• Freeze extras for a grab-and-go snack
