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Chocolate Sweet Potato Muffins Recipe

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4 from 2 reviews

These Chocolate Sweet Potato Muffins are a deliciously moist and healthy treat, combining the natural sweetness of mashed sweet potatoes with rich cocoa powder and a touch of maple syrup. Perfect for breakfast or a snack, these muffins are made with wholesome ingredients like almond butter and avocado oil, offering a gluten-free and dairy-free alternative to traditional chocolate muffins.

Ingredients

Wet Ingredients

  • 1 cup mashed sweet potato
  • 1 cup unsweetened almond butter
  • 2 large eggs
  • ⅔ cup pure maple syrup
  • 2 Tbsp avocado oil
  • 2 tsp pure vanilla extract

Dry Ingredients

  • ⅔ cup cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon (optional)
  • ½ tsp sea salt

Add-ins

  • ½ cup chocolate chips (optional)

Instructions

  1. Prepare sweet potato: Cook a large sweet potato using your preferred method until soft. Once cool enough to handle, peel if needed and mash the sweet potato until smooth. Measure out 1 cup of mashed sweet potato for the recipe.
  2. Preheat oven and prepare muffin tin: Set your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent sticking and ease cleanup.
  3. Mix wet ingredients: In a large mixing bowl, combine the mashed sweet potato, unsweetened almond butter, eggs, pure maple syrup, avocado oil, and vanilla extract. Stir until the mixture is smooth and well combined.
  4. Add dry ingredients: To the wet mixture, add cocoa powder, baking powder, sea salt, and optional ground cinnamon. Mix thoroughly until a thick, consistent muffin batter forms.
  5. Incorporate chocolate chips: If desired, fold in the chocolate chips evenly throughout the batter for added texture and sweetness.
  6. Fill muffin liners: Spoon the batter into the prepared muffin liners, filling each about ¾ full. Optionally, sprinkle extra chocolate chips on top of each muffin for an appealing finish.
  7. Bake muffins: Place the muffin tin in the center rack of the preheated oven. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Check doneness: For an accurate check, muffins are fully cooked when they reach an internal temperature between 190°F and 200°F. Use a digital thermometer inserted into the center to confirm.
  9. Cool and serve: Remove muffins from the oven and let them cool to room temperature with the paper liners on before peeling and enjoying.

Notes

  • You can cook the sweet potato by baking, boiling, or microwaving according to your preference.
  • If you prefer a sweeter muffin, add a bit more maple syrup or chocolate chips.
  • The ground cinnamon is optional but adds a warm spice note.
  • These muffins are naturally gluten-free and dairy-free, but always check ingredient labels to ensure compliance if you have allergies.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Reheat muffins briefly in a microwave or oven for a warm treat.

Find it online: https://marthatasty.com/chocolate-sweet-potato-muffins-recipe/