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    Home » Recipes » Breakfast/Brunch

    Sweet Potato Chocolate Muffins

    October 20, 2020 By Monika Last Updated November 12, 2020 12 Comments

    Jump to Recipe

    These sweet potato muffins with chocolate chips are a delicious way to include more vegetables in your diet.  Made with raw sweet potato, a moderate amount of sugar and plenty of nutritious cocoa these deliciously moist muffins can be enjoyed for breakfast, as a snack or healthier dessert.

    Side view of chocolate sweet potato muffins on plate and rack.

    Sweet potato is a super nutritious ingredient, high in fibre, vitamins and minerals, perfect to include in a ‘sweet’ breakfast recipe such as muffins.  

    My initial intention was to make these muffins using sweet potato puree (after all it worked well in brownies!) but after producing a couple of batches of slightly dense muffins I realised I had to rethink my approach. 

    Using raw sweet potato completely transformed these muffins!  They are moist, light and fluffy, super chocolatey, as well as quick and easy to make (no need to cook and chill the sweet potato).

    Top down view of chocolate sweet potato muffins on rack.

    Can you taste the sweet potato in these muffins

    No, you can’t! Despite containing a generous amount of sweet potato no one would be able to guess they are anything other than chocolate muffins.  

    Sweet potato muffins ingredients

    In addition to the raw, finely grated sweet potato these muffins contain cacao powder (use cocoa if preferred) as well as chocolate chips for an extra chocolatey finish.  I used light brown sugar for added moisture and subtle caramel flavour as well as vanilla extract for more flavour. 

    The wet ingredients also include milk, vegetable oil and 2 eggs.

    Sweet potato chocolate muffins ingredients in individual dishes.

    How to prepare the sweet potato

    The advantage of using raw rather than cooked sweet potato is that you can prepare it in seconds! Simply peel and finely grate the sweet potato then stir into the batter and make the muffins.

    Top tip

    I do not recommend preparing the sweet potato in advance as it is likely to start releasing water if  left uncooked for too long.

    Step-by-step recipe instructions

    1.Start by preheating the oven to 400 F/ 200 C/ gas mark 6.  Lightly grease or line a 12-hole muffin pan with paper cases and set aside.

    Whisk together the flour, baking powder, salt and cocoa until thoroughly combined and there are no lumps.

    Cocoa powder and flour in mixing bowl.

    2. In another bowl whisk together the eggs, milk, oil, sugar and vanilla extract until smooth.

    Milk and eggs in bowl with green whisk.

    3. Stir the sweet potato into the wet mixture until thoroughly combined.

    Grated sweet potato in milk mixture in bowl.

    4. Add the dry ingredients all at once and stir just until no longer visible adding the chocolate chips half way through.

    Sweet potato muffin batter in mixing bowl with spoon.

    5. Spoon the batter into the prepared muffin cases and bake in the centre of the oven for 26 minutes.

    Chocolate batter in paper cases in muffin pan.

    6. Remove from the oven and set aside for 15 minutes then transfer the muffins onto a rack to cool completely.

    Side view of 12 muffins in pan.

    Substitutions

    • I used cacao powder but it’s absolutely fine to use cocoa.
    • Use either chocolate chips or chocolate chunks. I recommend dark rather than milk chocolate chips but the choice is yours.
    • This recipe will work with regular milk, almond or oat milk.

    Top tips and FAQs

    • Use a whisk to combine the dry as well as the wet ingredients. Use a large spoon to combine both mixtures together.
    • Do not overstir the batter. Stir just to combine.
    • Prepare the sweet potato when you are ready to make the muffins (if left uncooked for too long raw sweet potato will start releasing water). It is important to grate the sweet potato finely rather than coarsely.
    • Once grated do not squeeze water out of the sweet potato.
    • Best served a little warm (6 seconds in the microwave). Store in a plastic/glass container for up to 2 days.
    • Freeze for up to 3 months.

    Side view of sweet potato chocolate muffins on white saucer and rack.

    You might also like

    • Pumpkin Chocolate Muffins with Buttermilk
    • Beet Chocolate Muffins with Chocolate Chips
    • Truly Healthy Carrot Muffins
    • Chocolate Quinoa Muffins

    Keep in touch!

    If you make these chocolate sweet potato muffins I’d love to know how they turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Side view of chocolate sweet potato muffins on plate and rack.

    Sweet Potato Chocolate Muffins

    These sweet potato muffins with chocolate chips are a delicious way to include more vegetables in your diet.  Made with raw sweet potato, a moderate amount of sugar and plenty of nutritious cocoa.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American, vegetarian
    Prep Time: 12 minutes
    Cook Time: 26 minutes
    Total Time: 38 minutes
    Servings: 12 muffins
    Calories: 223kcal
    Author: Monika Dabrowski

    Equipment

    • 12-hole muffin pan

    Ingredients

    • 8.82 ounces (250 g) sweet potato peeled, finely grated
    • 5½ tablespoons (40 g) cacao/cocoa powder 1.41 oz, ½ cup
    • 2 cups (240 g) flour 8.47 oz
    • 2½ teaspoons baking powder
    • ⅙ teaspoon fine sea salt
    • ⅔ cup (120 g) dark chocolate chips 4.23 oz
    • 1 cup (240 ml) semi-skimmed/light milk
    • ⅓ cup (80 ml) vegetable oil
    • ⅔ cup (130 g) light brown sugar 4.59 oz
    • 2 large eggs
    • 1 teaspoon vanilla extract

    Instructions

    • Start by preheating the oven to 400 F/ 200 C/ gas mark 6.  Lightly grease or line a 12-hole muffin pan with paper cases and set aside.
    • Whisk together the flour, baking powder, salt and cocoa until thoroughly combined and there are no lumps.
    • In another bowl whisk together the eggs, milk, oil, sugar and vanilla extract until smooth.
    • Stir the sweet potato into the wet ingredients until thoroughly combined.
    • Add the dry ingredients all at once and stir just until no longer visible adding the chocolate chips half way through.
    • Spoon the batter into the prepared muffin cases and bake in the centre of the oven for 26 minutes.
    • Remove from the oven and set aside for 15 minutes then transfer the muffins onto a rack to cool completely.

    Notes

    • Use a whisk to combine the dry as well as the wet ingredients. Use a large spoon to combine both mixtures together.
    • Do not overstir the batter. Stir just to combine.
    • Prepare the sweet potato when you are ready to make the muffins (if left uncooked for too long raw sweet potato will start releasing water). It is important to grate the sweet potato finely rather than coarsely.
    • Once grated do not squeeze water out of the sweet potato.
    • Best served a little warm (6 seconds in the microwave). Store in a plastic/glass container for up to 2 days.
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1muffin | Calories: 223kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 79mg | Potassium: 363mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3016IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Kim

      September 12, 2022 at 12:48 am

      5 stars
      Recipe is really good I just need to figure out exactly how long to bake them with my oven. The first time I made them for a book club meeting I used "JustEgg" because one of our members is allergic to egg. They came out nice and fudgy but even with quite a bit of extra baking time they weren't quite done. Later I found out that the egg substitute takes way longer to bake. The book club loved them anyway. This time I made them with the eggs as directed. Still needed a bit more time than the 26 minutes but I gave it an extra 5 and that was too much. My own error. These were definitely more fluffy since the real egg makes a difference. Both batches were super yummy I just managed to dry out the second batch. I also used white sweet potato in the second batch which might be a bit dryer than the traditional orange sweet potato. Next time I will try the orange again. But there definitely will be a next time!

      Reply
      • Monika

        September 12, 2022 at 10:56 am

        Hi Kim, if you are using a fan assisted oven bake these at 190C/375F or 180C/350F, see your oven's instructions. If using a regular oven make sure you bake the muffins in the centre. Unfortunately I've never used JustEgg so can't offer any advise on how it compares to real egg. Really appreciate your feedback:)

        Reply
    2. Gianna

      February 08, 2021 at 7:31 pm

      5 stars
      Delicious, simple recipe! I love that I was able to make these with ingredients I had already, and the taste and texture is perfect. Just the right amount of sweetness and chocolate flavor without being overpowering. Cannot wait to make another batch!

      Reply
      • Monika

        February 08, 2021 at 8:15 pm

        So glad to hear that especially as these are also one of my favourite muffin recipes! Thank you for the feedback:)

        Reply
    3. Suzie

      November 19, 2020 at 1:21 pm

      5 stars
      Happily tasting this healthy yumness as I write! I particularly like the raw grated sweet potato. I also chose this recipe because it was simple - a rainy day indulgence I only wanted to use what I had on hand. For the same reason I made some adjustments : rice milk, half wholemeal rice flour and half oat flour (that I made from gf oats) and only 90g of brown sugar. Didn't have muffin cups either so used a ring mould. I'm adding it to my fav recipes 😉 thanks!

      Reply
      • Monika

        November 19, 2020 at 5:41 pm

        Love your healthy adjustments, glad you were able to make this recipe the way it suited you and it still turned out ok. Thanks for the feedback:)

        Reply
    4. SAMIRA GUPTA

      October 26, 2020 at 6:54 pm

      Excellent recipe. Also, pics are really tempting me to grab one straightaway ☺️

      Reply
      • Monika

        October 27, 2020 at 10:44 am

        Thank you!

        Reply
    5. Marybeth C

      October 23, 2020 at 3:50 pm

      Moist, light and fluffy! These turned out exactly as you indicated. Absolutely delicious! Your notes and photos are a great help. Thanks, Monika!

      Reply
      • Monika

        October 23, 2020 at 5:00 pm

        So glad the recipe turned out well for you Marybeth! Thanks for the feedback:)

        Reply
    6. Monika

      October 21, 2020 at 6:53 am

      Switching from puree to raw really made a difference!

      Reply
    7. Dave G

      October 20, 2020 at 2:17 pm

      My first tendency would be to cook the sweet potato too, but it's good to know you can skip that step! I bet they're also healthier this way!

      Reply

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    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.

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