These sweet potato muffins are bursting with good-for-you ingredients and are even gluten free. A lovely veggie and protein filled breakfast or snack with a delectable serving of chocolate, too.
Why I love sweet potato muffins
I’m all about sneaking vegetables into recipes whenever I can, in our daily smoothies and even pasta sauce.
And these sweet potato chocolate chip muffins are the perfect way to do that! Who doesn’t love a good sweet potato — especially in muffin form with chocolate chips all over the place.
There are so many of my favorite things packed into this baked good — almond butter, chocolate, sweet potatoes…..I mean, come on! These are a great healthy alternative to the sugar-filled muffins you make from a box.
You can use these for a quick breakfast, snack, or even freeze for later. I love anything grab-and-go. And if you have a hungry husband like mine, you may want to make two batches because they will be gone pretty quickly!
(Veteran mom tip: Why spend time making a single batch of anything, honestly? Invest in 2 dozen-muffin tins and put the freezer to good use.)
Another reason I love these muffins is they are MEGA nutritious! Here’s why.
Sweet potato muffins nutrition
There are so many good-for-you ingredients in these muffins. They are also paleo-friendly for all my paleo friends out there, if you use dairy free chocolate chips (Enjoy Life brand is great).
- Sweet potatoes are an amazing root vegetable packed with vitamin A, vitamin C, potassium, and B vitamins. They also have a lower glycemic index than regular potatoes and can help regulate blood sugar.
- Almond flour/butter is a great source of healthy protein and has an incredible amount of vitamin E, manganese, and magnesium.
- There is also some healthy fat & protein in the eggs, along with Omega 3.
- We are including cinnamon which has antioxidants and is anti-inflammatory.
How to make healthy sweet potato muffins
These sweet potato muffins are a cinch to make! You could even make them with your kids.
First, combine the dry ingredients (almond flour, baking powder, baking soda, and cinnamon) in a medium bowl.
Next, in a large bowl, mix together the wet ingredients — mashed sweet potatoes, eggs, almond butter, vanilla, and honey/maple syrup (which is optional). Whisk together until smooth.
Then, add the dry ingredients into the wet ingredients and stir until combined. Gently fold in chocolate chips.
Fill a lined or greased muffin tin, filling each cup nearly to the top. Bake at 350 F for 15 minutes or until a toothpick inserted into the center comes out clean.
Sweet potato muffin variations
You could use yams instead of sweet potato for this muffin recipe. However, yams are starchier and won’t add quite as much moisture, so you may need to add a bit of milk to the muffin batter.
You may use whole wheat flour instead to make whole wheat sweet potato muffins, if you’re not gluten-free.
You could use coconut flour instead of almond flour, but may need to add a bit of extra moisture (milk) since the coconut flour absorbs more.
Sweet potato muffin baking tips:
Important note: Depending on the size of the sweet potato you use, you may need to add some extra milk or almond milk if the batter is too dry.
Bake the sweet potato ahead of time and store in the fridge. They are super easy to peel and mash after sitting in the fridge for a while. Just use a leftover potato from the previous night’s dinner.
For best results, mash the sweet potato super smooth before adding to the muffin batter. You could even use an immersion blender or regular blender.
Add a few extra chocolate chips on top of each muffin before baking for a pretty presentation.
Try fun topping ideas: a sprinkle of ground flaxseed or cinnamon on top for extra nutrients, or a drizzle of almond butter.
More muffin recipes you’ll love:
- Whole Grain Peanut Butter Banana Muffins
- Peanut Butter Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
Sweet Potato Chocolate Chip Muffins (gluten-free)
These sweet potato muffins are bursting with good-for-you ingredients and are even gluten free. Such a nice veggie and protein filled breakfast or snack with a delectable serving of chocolate, too.
- 2 cups almond flour
- 1 sweet potato, cooked, peeled, & mashed
- 2 eggs
- 1 Tbsp. almond butter
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/2 cup dairy free chocolate chips
- 2 Tbsp. honey or maple syrup to sweeten, optional
1. Preheat oven to 350 F and line a muffin tin with paper liners, or grease generously.
2. Combine almond flour, baking powder, baking soda, and cinnamon in a mixing bowl. Stir until combined.
3. In a separate bowl combine almond butter, sweet potato, eggs, vanilla extract. Stir until combined.
4. Combine wet and dry ingredients.
5. Fold in dairy free chocolate chips.
6. Place in a lined or greased muffin tin.
7. Cook at 350 F for 15 mins, or until a toothpick inserted into the center comes out clean.
depending on the size of sweet potato you use, you may need to add additional liquid or almond milk to the batter if it is too dry.
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Amount Per Serving: Calories: 189Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 159mgCarbohydrates: 15gFiber: 3gSugar: 9gProtein: 6g
Are you muffin crazy like me? What’s your favorite muffin flavor?
Sarah K says
I love recipes that I can put together in the time it takes for the oven to preheat 😀 My batter was super dry so I added milk (I used 1/2 almond flour, 1/2 AP)…maybe my potato was on the small/dry side? How many muffins did you make from this? Any ideas on hiding zucchini in baked goods?
You could definitely add grated zucchini. This was a guest recipe so I’m not 100% sure – the size of potato is definitely a factor. Adding extra milk is a great idea. Thanks for the feedback!
Brian Groves says
As a big time sweet potato lover I will have to try these, (of course the chocolate ships are a big plus) 🙂 I will probably be using coconut sugar in these, it might affect the taste a little, but may be a bit healthier. Thanks for the recipe!!
Much like the 1st comment, the batter was EXTREMELY dry. I googled the average size of a sweet potato as no weight measurement was given and cooked and mashed that. Ended up having to add about 50 ml of almond milk.
Otherwise, the texture was amazing. I used pecans instead of chocolate and added salt too.
Can I please ask how much sweet potato you used? Was it pretty much pureed?
Thanks for commenting! Yes additional liquid may be needed depending on the size of the potato. I’ll add that note to the recipe. This was a guest post recipe so I am not sure how to answer all of your questions. Thank you!
This looks so good! What. great way to add some more nutrition to a snack or breakfast!
Thank you for sharing! I tried these and had to make a few modifications as I have Many food allergies & intolerances. Sigh.. They came out Delicious 😋. I always half a recipe when I try it for the first time. I used the following: 1 cup Millet Flour. 1/2 cup mashed sweet potato. 1/8 tsp Baking soda. 1/2 tsp cinnamon. 1/2 tsp vanilla extract. 1.5 Tbsp Pecan Butter. 2 Tbsp maple syrup. 2 Tbsp Almond Milk. 1/2 tsp sea salt.
Excited to add this to my limited list of recipes 🥰