Sweet Potato Chocolate Muffins

I love making muffins, but I think my kids love eating them even more than I love making them! Since I want them to enjoy a variety of food, I like to introduce different base ingredients, from bananas in my Banana Chocolate Muffins to black beans in my Black Bean Muffins, there’s a way to use many veggies, fruits, and legumes! Baking with sweet potatoes is amazing, it brings moisture, consistency and many nutrients, like I did in my Sweet Potato Cinnamon Rolls, Sweet Potato Brownies, or Sweet Potato Donuts. They are a great and easy way of making healthier versions of classic recipes.

Ingredients and Substitutions

You need just a few wholesome and basic ingredients for this recipe:

Sweet Potato Puree – Adds natural sweetness, moisture, and a subtle earthy flavor to the muffins. It also enhances the rich chocolate crumb. Substitute with pumpkin puree or mashed ripe bananas if needed. Almond Milk – A dairy-free liquid base that binds the ingredients. Can be replaced with oat milk, soy milk, or cashew milk for similar results. Brown Sugar – Sweetens the muffins while contributing to their moist texture. Alternatives include coconut sugar or unrefined cane sugar. Light Olive Oil – Provides fat for a tender crumb. Other neutral oils like avocado oil or sunflower oil work well, but avoid coconut oil as it may solidify when mixed with cold liquids. All-Purpose Flour – The structural foundation of the muffins. This recipe is not compatible with gluten-free flours, so substitutions like almond or gluten-free blends are not recommended. Unsweetened Cocoa Powder – Delivers a deep chocolate flavor and color. Dutch-processed or natural cocoa powder can be used interchangeably. Baking Powder & Baking Soda – Leavening agents that help the muffins rise and become fluffy. Both are necessary for optimal texture. Dark Chocolate Chips – Adds pockets of gooey chocolate in the muffins. Use dairy-free chips or substitute with chopped nuts or dried fruit for variation.

How to Make Sweet Potato Chocolate Muffins

This is a really easy recipe to make.

Expert Tips

Ensure Sweet Potato is Smooth – Blend the sweet potato puree thoroughly to remove lumps. A smooth puree is essential for an even batter. Measure Sweet Potato Accurately – Pack the puree tightly into a measuring cup for precise results. Too much puree may result in dense muffins but not enough of it and they won’t hold together well. Use Room Temperature Ingredients – Prevent the oil from clumping by ensuring the almond milk and sweet potato puree are not cold. Don’t Overmix – Once the wet and dry ingredients are combined, mix just until no streaks of flour remain. Overmixing can make the muffins dense. Add Extra Chocolate Chips on Top – Sprinkle a few extra chocolate chips on the batter before baking for a more indulgent presentation. Test for Doneness – Check with a toothpick inserted in the center; it should come out clean or with a few moist crumbs, not wet batter. Cool Completely – Allow the muffins to cool on a wire rack for at least an hour to set their texture fully before eating. Customize Sweetness – Adjust the sugar based on your preference or the sweetness of the sweet potato. Use Non-Stick Liners – To prevent sticking, opt for parchment paper liners or lightly grease regular liners with oil spray.