🍫 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!


🍫 Healthy Double Chocolate Sweet Potato Muffins: 


  • 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*


  • 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.


  • 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.


  • 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.


  • 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.

  • 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!


  • 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!




First, let’s begin by cooking the sweet potato. If you’re already familiar with cooking sweet potatoes, proceed using your preferred method.



  • 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


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 💚

  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?


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