Are you a fall pumpkin person? Not me, I’m a fall sweet potato person. I grow sweet potatoes in my garden every year and I cannot get enough of these nutrient dense tubers! Sweet potatoes are great in so many applications, but these chocolate sweet potato muffins might just be my favorite.
These muffins have a lot going for them besides intense chocolaty flavor. They are made with 100% whole wheat flour, are low in added sugars thanks to the sweet potato and apple sauce.
They are easy to make as well. Just mix, fill the muffin tins and bake! No stand mixer required, no chill time like cookies, just a speedy, delicious and healthier snack or dessert option!
I like to make my own sweet potato puree, but you can used canned sweet potato puree as well. This recipe only makes 8 muffins; I like small batch baked goods because I’m the only one eating them. If you want more the recipe is easy to double and will use the entire can of sweet potato puree.
Variations to the Chocolate Sweet Potato Muffins recipe:
- Chocolate chips: To make this recipe even healthier, use only ½ cup chocolate chips. I like a few more to make them indulgent. Dark chocolate or semi-sweet chips both work.
- Make your own sweet potato puree: Peel and cut sweet potatoes into 1 ½ inch cubes. Place in a steamer basket and steam for 10-15 minutes, or until fork tender. Transfer to a food processor and process until smooth, scraping down the bowl as necessary. You will need 220-230 grams of unpeeled sweet potato to get ¾ cup puree. I like to make extra and freeze it in ¼ cup portions for up to three months.
- Simple swaps: Use honey instead of maple syrup. Use nonfat Greek yogurt instead of apple sauce. Use light olive oil in place of avocado oil. Use regular whole wheat flour in place of white whole wheat flour for an ever so slightly denser muffin.
Chocolate Sweet Potato Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
Ingredients
- ¾ cup sweet potato puree
- 1/3 cup unsweetened apple sauce
- 1 egg
- 3 TBS maple syrup
- 2 TBS avocado oil (or any nuetral flavored oil)
- ½ tsp vanilla
- ½ cup white whole wheat flour
- ¼ cup natural cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 2/3 cup chocolate chips
Instructions
- Preheat oven to 350F.
- Mix together the sweet potato puree, apple sauce, egg, maple syrup, avocado oil and vanilla extract until smooth. In another bowl whisk together the flour, cocoa powder, baking soda, and salt. Fold the flour mixture into the wet ingredients until no dry spots remain. Fold in chocolate chips.
- Line a muffin tin with 8 paper liners. Fill muffin liners ¾ full. Bake in the preheated oven for 20 minutes.
Recipe adapted from Ambitious Kitchen.
