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.
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).
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.
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.
2. In another bowl whisk together the eggs, milk, oil, sugar and vanilla extract until smooth.
3. Stir the sweet potato into the wet mixture until thoroughly combined.
4. Add the dry ingredients all at once and stir just until no longer visible adding the chocolate chips half way through.
5. Spoon the batter into the prepared muffin cases and bake in the centre of the oven for 26 minutes.
6. Remove from the oven and set aside for 15 minutes then transfer the muffins onto a rack to cool completely.
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.
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!
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Sweet Potato Chocolate Muffins
Equipment
- 12-hole muffin pan
Ingredients
- 250 g sweet potato peeled, finely grated
- 40 g cacao/cocoa powder
- 240 g flour
- 2½ tsp baking powder
- ⅙ tsp fine sea salt
- 120 g dark chocolate chips
- 240 ml semi-skimmed/light milk
- 80 ml vegetable oil
- 130 g light brown sugar
- 2 large eggs
- 1 tsp 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
*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.
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!
So glad to hear that especially as these are also one of my favourite muffin recipes! Thank you for the feedback:)
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!
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:)
Excellent recipe. Also, pics are really tempting me to grab one straightaway ☺️
Thank you!
Moist, light and fluffy! These turned out exactly as you indicated. Absolutely delicious! Your notes and photos are a great help. Thanks, Monika!
So glad the recipe turned out well for you Marybeth! Thanks for the feedback:)
Switching from puree to raw really made a difference!
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!