🍫 Healthy Double Chocolate Sweet Potato Muffins

🍫 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: 

Ingredients

  • 1 cup mashed sweet potato
  • 1 cup unsweetened almond butter
  • 2 large eggs
  •  cup pure maple syrup
  • 2 Tbsp avocado oil
  • 2 tsp pure vanilla extract
  •  cup cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamonoptional
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips*

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Double Chocolate sweet potato muffins sitting on a background, ready to eat.

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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: 1muffin (of 12)
  • Calories: 281kcal
  • Carbohydrates: 24g
  • Protein: 7g – Fat: 19g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 2g
  • Cholesterol: 35mg
  • Sodium: 240mg
  • Fiber: 4g
  • Sugar: 19g

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7 thoughts on “🍫 Healthy Double Chocolate Sweet Potato Muffins”

  1. 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 💚

    Reply
  2. 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?

    Reply

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