Chocolate Sweet Potato Muffins

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My chocolate sweet potato muffins are super moist, soft, and are ready in about 35 minutes, and each one has just 150 calories with 5 grams of protein. I add cocoa powder and melted dark chocolate to get that rich chocolate flavor, while the sweet potatoes and banana give it a cake like texture. They’re naturally gluten free and easy to make egg-free with one easy swap!

I started playing around with sweet potato in baked goods after my vegan pumpkin cupcakes became such a hit with my family. Pumpkin kept those cupcakes moist without much oil, so I wanted to see what roasted sweet potato could do in a chocolate muffin. My first batch tasted good, but it came out heavy and dense.

For the next round, I changed the baking powder and baking soda and switched to oat flour. That batch rose higher and had a lighter crumb. Both of my kids gobbled them up, no questions asked! And neither one could tell they had sweet potatoes in them!

Since then these have become my most requested muffin, ahead of every berry and bran version I’ve made. My kids grab one for breakfast on school days, and I like having a chocolate treat on the counter that I don’t have to ration.

🥘 Ingredients

This is everything I use and why each one is important to this recipe (exact amounts are in the recipe card below):

Roasted sweet potato: This is the base of the batter. I roast mine because roasting brings out the natural sugars and keeps the flesh dry, so the muffins get sweetness and moisture without turning gummy. Substitute: I can use plain canned sweet potato or yam puree with no added sugar as a 1:1 replacement. The flavor is a little less caramelized, but the texture holds up.

Ripe banana: I use a banana with lots of brown spots. The extra ripeness adds sweetness, and the banana binds the batter so it holds together without much flour. Substitute: Unsweetened applesauce (⅓ cup per banana) works as a 1:1 replacement.

Eggs: I use eggs for lift and structure. Substitute: I recommend flax eggs (1 tablespoon ground flaxseed mixed with 2½ tablespoons water per egg, rested 5 minutes until gelled) as a 1:1 replacement. Here’s my guide to making a flax egg. The crumb comes out slightly denser, but I can’t taste the flax under the chocolate.

Vanilla extract: A small amount brings out the chocolate flavor.

Maple syrup: This one is optional. I add it when I’m baking for my kids, who like things sweeter, and I leave it out when the muffins are for me. Substitute: Honey works as a 1:1 replacement.

Oat flour: For the flour, I use oat flour, which keeps the recipe gluten-free and gives a tender crumb. I choose certified gluten-free oats when I’m baking for anyone with celiac disease. Substitute: I can use store-bought oat flour as a 1:1 replacement by weight.

Cocoa powder: I use Dutch-process cocoa for the darkest color and smoothest chocolate taste. Substitute: Natural unsweetened cocoa powder will work as a 1:1 replacement, though the muffins come out a shade lighter and a little tangier.

Baking powder and baking soda: Both essential to help these muffins rise!

Salt: Just a quarter teaspoon intensifies the chocolate flavor. Don’t leave it out!

Dark chocolate chips: These get folded through the batter, with a few pressed into the tops. They melt and become gooey while baking. Substitute: I can use dairy-free dark chocolate chips as a 1:1 replacement to keep the whole recipe dairy-free.

Dark chocolate and coconut oil (topping): Once melted together, this pair is perfect for drizzling on top of the muffins even more chocolate flavor. The coconut oil keeps the chocolate glossy and easy to spoon.

🔪 How To Make

This is a blender batter, so the whole thing comes together fast. Here is exactly what I do:

Heat the oven: I preheat my oven to 350°F and line 8 cups of a muffin tin with paper liners.

Blend the wet ingredients: I add the roasted sweet potato, banana, eggs, vanilla, and maple syrup (if using) to my blender and blend until completely smooth with no lumps.

Stir in the dry ingredients: I pour the mixture into a bowl and stir in the oat flour, cocoa powder, baking powder, baking soda, and salt. I stop as soon as I don’t see any dry streaks.

Fold in the chocolate: I fold in the chocolate chips with a spatula and save a small handful for the tops.

Fill and bake: I divide the batter evenly among the lined cups, press the saved chips onto the tops, and bake for 18 to 22 minutes.

Cool and top: I let the muffins cool completely on a wire rack. Then I melt the dark chocolate with the coconut oil, spoon a thin layer over each muffin, and let it set before serving.

📖 Variations

I make the classic version most often, but these three swaps all work well:

Pumpkin Spice: I swap the sweet potato for the same amount of canned pumpkin puree (not pie filling) and add 1 teaspoon pumpkin pie spice with the dry ingredients.

Extra Chocolate Chunk: I skip the melted topping and fold in an extra ⅓ cup (60g) of dark chocolate chunks along with the chips.

Mini Muffins: I bake the batter in a lined mini muffin pan for 12 to 14 minutes at the same temperature.

🍽 Serving Suggestions

My kids like these slightly warm with a glass of cold milk. For school lunches, I skip the topping and pack one next to apple slices and cheese, the same way I build my healthy homemade lunchables. When I’m putting out a dessert plate, I set these next to my no bake chocolate peppermint protein balls or chocolate protein balls so everyone can pick their chocolate fix.

🧊 Storage Directions

Room temperature: I keep them in an airtight container on the counter for up to 2 days.

Refrigeration: They last up to 5 days in an airtight container in the fridge, and the topping stays firmer there.

Freezing: I wrap each muffin in plastic wrap and put them all in a freezer bag for up to 3 months. They thaw on the counter in about an hour.

Reheating: I microwave a thawed or room temperature muffin for about 15 seconds. The topping softens and the center warms through.

❓ Recipe FAQs

📋 Recipe Card