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Published by: Priscilla Michele

Double Chocolate Chip Sweet Potato Muffins

Rich and moist double chocolate chip sweet potato muffins made with wholesome ingredients for a healthier, chocolatey treat.
Print Recipe
Prep Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sweet potato
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup almond butter
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips

Equipment

  • Mixing bowls
  • Spoon or spatula
  • Muffin pan
  • Paper liners
  • Measuring cups and spoons
  • Fork or potato masher

Method
 

  1. Preheat oven to 350°F and line a muffin pan with liners.
  2. Cook and mash the sweet potato until smooth.
  3. In a bowl, mix sweet potato, maple syrup, almond butter, eggs, and vanilla.
  4. Add cocoa powder, baking powder, baking soda, and salt.
  5. Mix until smooth and combined.
  6. Fold in chocolate chips.
  7. Fill muffin cups evenly with batter.
  8. Bake for 18–22 minutes until set.
  9. Cool before serving.

Notes

  • Make sure sweet potato is fully cooled before mixing.
  • Use natural almond butter for best texture.
  • Do not overbake to maintain moisture.
  • Batter will be thick—this is normal.
  • Store muffins properly to keep them soft.