These sweet potato chocolate muffins have a delicious, moist texture and rich chocolatey flavour. Healthy chocolate muffins with sweet potato are naturally sweetened with no refined sugar. They are also gluten-free and dairy-free.
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Why this recipe works
- A delicious, healthy chocolate muffin recipe. Low sugar sweet potato chocolate muffins are made with wholegrain oats (no flour). The fibre and protein in the recipe will keep you feeling satisfied.
- Suitable for allergy sufferers, these healthy muffins are gluten-free, dairy-free, nut-free and soy-free
- This simple, easy sweet potato chocolate muffins recipe is made in one pan. It is freezer-friendly and loved by kids and adults
- Ideal for using up sweet potatoes - either cooked or uncooked. Sweet potatoes are a natural sweetener that adds extra veggies to your diet. The natural moisture in them makes muffins extra moist without the need for lots of fat in the recipe.
You can also make healthy chocolate muffins with courgettes, or coconut flour chocolate muffins with prunes.
There are also lots more healthy muffin recipes in other flavours to tempt you;)
Ingredients
Sweet potato. If you've already got cooked sweet potato, so much the better. Just add the same weight of cooked mashed sweet potato to the recipe and you'll save a bit of time. You can even cook sweet potatoes in the slow cooker.
Olive oil. You could also use another alternative cooking oil. There's no butter in the recipe, so these sweet potato muffins are dairy-free.
Honey. You'll just need a little honey to bring out the sweetness of the sweet potato and make these refined sugar-free muffins taste like dessert!
Eggs add structure and rise to these healthy sweet potato chocolate muffins.
Milk. You can use either non-dairy or dairy milk in the recipe as preferred.
Oat flour. You can very quickly make your own oat flour for the recipe if needed by blitzing rolled oats in a food processor. It doesn't matter if the flour isn't quite as fine as bought flour, it'll just add a little extra texture.
Remember if you want gluten free sweet potato muffins, use certified oats which have been processed separately from other grains.
Cocoa powder. Make sure you use unsweetened cocoa not drinking chocolate. Not only will you avoid the extra sugar but chocolate muffins with cocoa powder are much richer in flavour.
If you prefer you can use unprocessed cacao powder.
Dark chocolate or chocolate chips. I chop up dark chocolate, but you can use dark chocolate chips if you prefer. Most good quality dark chocolate is dairy-free, but if you are lactose intolerant do check. The chocolate is optional (although who doesn't want double chocolate muffins!)
Baking powder and bicarbonate of soda. There's two raising agents in this recipe as oat flour needs a little more lift than other types of flour.
A pinch of salt enhances the chocolate flavour, but you can omit it if you are on a low-salt diet.
How to make sweet potato chocolate muffins
Peel and chop the sweet potato into cubes of about 1.5cm. Place in a pan and cover with boiling water. Bring up to the boil and simmer gently for 12 minutes. The sweet potato should be soft to the point of a knife. Drain well.
Preheat the oven to 180 degrees (160 fan). Place paper muffin cases in 8 holes of a muffin or cupcake tray. Depending on the size of your tin, you might get slightly more or fewer muffins from this quantity of batter.
If you are making sweet potato chocolate muffins for kids you might want to make them smaller. If you are making mini muffins, cook them for 6 or 7 minutes less.
Mash the sweet potato until smooth. Stir in the honey and oil - I make the batter in the saucepan to save on washing up.
Break in the eggs and mix well (by now the mixture should be cool enough to ensure that the eggs don't scramble!) Add the milk and give everything another stir.
Add the oat flour, cocoa, baking powder, bicarbonate of soda, a pinch of salt and the chopped chocolate. Mix the batter very gently until the ingredients just come together.
Spoon the mixture into the paper muffin cases.
Bake in a preheated oven for 20 minutes. Once out of the oven remove the muffins onto a wire rack so that the steam isn't trapped underneath them.
Expert tips
Save a few chocolate chips to sprinkle on the top of the muffins just before baking - or just add a few extra!
If you are making healthy chocolate sweet potato muffins for smaller children, you might prefer to make them into mini muffins. They'll take just 12-14 minutes to bake.
Serving and storage
Why not spoil yourself with a triple chocolate treat and enjoy a healthy sweet potato chocolate muffin with some dairy-free hot chocolate?
Or for dessert, add a generous drizzle of this healthy chocolate sauce and some colourful berries. Or make a quick, easy frosting with this chickpea chocolate spread.
Chocolate chip sweet potato muffins are also a delicious, healthy treat for childrens' and adults' lunchboxes.
You could even enjoy gluten free naturally sweetened muffins for breakfast!
These moist chocolate muffins will store well in an airtight container for 2 or 3 days. They are also freezer-friendly. However, in my experience, it's difficult to remove the muffins from the paper cases once they've been frozen, so you might want to do this before freezing.
Frequently asked questions
These chocolate sweet potato muffins have both baking powder and bicarbonate of soda (baking soda) in the recipe. It makes them lighter and stops them from becoming too dense. Adding too much baking powder can result in a slightly metallic flavour, so it's best to add some bicarb as well. Baking soda is ideal in chocolate muffins as it is activated by the acidity of the cocoa.
Adding fruit and vegetables is a great way to keep muffins moist - and it's healthy too! Try these chocolate zucchini muffins or healthy apple muffins. You also need some fat (this healthy sweet potato muffin recipe uses olive oil), and remember not to overmix the batter.
Yes, frozen sweet potatoes can be used to make this chocolate muffin recipe. There is no need to defrost them. You might need to adjust the cooking slightly to ensure that the sweet potato is cooked through but not completely mushy.
Other healthy chocolate recipes
All of these healthy chocolate recipes are gluten-free and dairy-free
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Recipe
Healthy Sweet Potato Chocolate Muffins
Equipment
- 9 or 12 hole muffin tray
- paper muffin cases
Ingredients
- 250g sweet potato peeled and cut into 1.5cm cubes
- 3 tablespoon olive oil
- 3 tablespoon honey
- 2 eggs
- 50 ml milk dairy or non dairy
- 125 g oats/oat flour
- 40 g cocoa unsweetened
- 1.25 teaspoon baking powder
- 0.25 teaspoon bicarbonate of soda
- 50 g dark chocolate finely chopped
- pinch salt
Instructions
- Place the cubed sweet potatoes in a pan. Cover with boiling water and bring up to a boil. Simmer gently with 12 minutes, or until the sweet potatoes are soft to the point of a knife. Drain well.250g sweet potato
- Preheat the oven to 180 degrees (160 fan). Line a muffin tin with 8 paper cases.
- Mash the sweet potatoes until smooth. Stir in the olive oil and honey. Break in the eggs and mix well. Stir in 50ml milk.3 tablespoon olive oil, 3 tablespoon honey, 2 eggs, 50 ml milk
- Add the oat flour, cocoa, baking powder, bicarbonate of soda, chocolate and a pinch of salt. Mix very gently until just combined.125 g oats/oat flour, 40 g cocoa, 1.25 teaspoon baking powder, 0.25 teaspoon bicarbonate of soda, 50 g dark chocolate , pinch salt
- Spoon the mixture into the prepared muffin cases. Bake in a preheated oven for 20 minutes.
- Remove the muffins from the tin and leave to cool on a wire rack.
Notes
- For gluten free muffins, make sure you use certified gluten free oat flour.
- For dairy free muffins, use dairy free milk and check that your dark chocolate is dairy free too.
- You can make you own flour by grinding rolled or porridge oats in a food processor
- Save a few chocolate chips to sprinkle on the top of the muffins just before baking - or just add a few extra!
- Depending on the size of your tin, you might get slightly more or fewer muffins from this quantity of mixture. If you are making sweet potato chocolate muffins for kids you might want to make them smaller.
- If you are making mini muffins, cook them for 12-14 minutes.
- Healthy sweet potato chocolate chip muffins can be stored in an airtight container for 2-3 days. They are also freezer-friendly. You might want to remove the paper cases before freezing as once frozen they tend to stick.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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