🍫 Healthy Double Chocolate Sweet Potato Muffins: Flourless healthy Double Chocolate Sweet Potato Muffins made with all wholesome ingredients. Grain-free, refined sugar-free, dairy-free paleo muffins that taste like chocolate cake!
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🍫 Healthy Double Chocolate Sweet Potato Muffins:Â
Ingredients
- 1 cup mashed sweet potato
- 1 cup unsweetened almond butter
- 2Â large eggs
- ⅔ cup pure maple syrup
- 2 Tbsp avocado oil
- 2 tsp pure vanilla extract
- ⅔ cup cocoa powder
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon, optional
- 1/2 tsp sea salt
- 1/2 cup chocolate chips, *
Instructions
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Cook a large sweet potato using your preferred cooking method (see post above for cooking instructions). Once cool enough to handle, mash the sweet potato and measure 1 cup.
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Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners.
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Transfer the sweet potato puree, almond butter, eggs, pure maple syrup, avocado oil, and vanilla extract to a large mixing bowl. Mix until the wet ingredients are well-combined.
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Add the cocoa powder, baking powder, sea salt, and cinnamon (the dry ingredients) to the bowl with the wet ingredients. Mix well until a thick muffin batter forms.
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If adding, stir in the chocolate chips.
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Fill the muffin liners ¾ of the way full with muffin batter. If you’d like, sprinkle the top of the batter with extra chocolate chips.
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Bake on the center rack of the preheated oven for 20 to 25 minutes or until the muffins test clean.
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Muffins are considered fully cooked once they reach an internal temperature of 190 to 200 degrees F. If you have a meat thermometer and you want to check for doneness, you can insert the digital thermometer into the center of a muffin.
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Allow muffins to cool to room temperature before peeling off a muffin paper and eating.
Recipe Adaptations:
- You can replace the peanut butter with any other well-stirred nut butter or seed butter, including peanut butter, cashew butter, tahini, and sunflower seed butter. Just be sure you enjoy the flavor of whatever you use.
- Add 1 to 4 tablespoons of brown sugar or coconut sugar for sweeter muffins.
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- Mix in 2/3 cup of chopped walnuts or pecans to add nutty texture to these healthy sweet potato muffins.
- I haven’t tested the recipe using an egg replacer like flax egg. Feel free to leave a comment below if you try it!
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- For a coconut flour and brown rice flour version, make my Gluten-Free Sweet Potato Muffins recipe.
- Use canned pumpkin puree instead of mashed sweet potatoes in these healthy muffins.
Now that we’ve covered the basic ingredients, let’s bake these delicious chocolate sweet potato muffins!
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First, let’s begin by cooking the sweet potato. If you’re already familiar with cooking sweet potatoes, proceed using your preferred method.
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Nutrition
- Serving:Â 1muffin (of 12)
- Calories: 281kcal
- Carbohydrates:Â 24g
- Protein: 7g – Fat: 19g
- Saturated Fat:Â 4g
- Polyunsaturated Fat:Â 2g
- Monounsaturated Fat:Â 2g
- Cholesterol:Â 35mg
- Sodium:Â 240mg
- Fiber:Â 4g
- Sugar:Â 19g
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Is there a way to put protein powder in this recipe or something else to make this muffin have more protein? I think this recipe is good but the calorie to protein content makes it not fit into my daily food sources 🥲 I really want a go to dessert for after I workout in the evenings. If you have any other recipes more along those lines I’m open to trying those I just love muffins đź’š
Hello Jasmine,
Sure, we will note your points and let you know very soon.
I would just half or replace the cocoa powder with protien powder. I always add protien powder to muffins and they come out tasty & healthier!
Hello Ananda,
We agreed with you, thank you for sharing experience with us.
They sound so good. I used canned pumpkin abd it was absolutely delicious. Thank you for the recipe..I enjoyed them with a cup of vanilla /mocha Coffee..
Hello Darlene Barr,
Thank you for your positive response, we have also posted other recipe you can check them also.
Is there a recommended storage method?
I left them on the counter in an air-tight container and they seem okay to me. It’s been 3 days. I was wondering if they should be refrigerated?