Chocolate Chip Sweet Potato Muffins (Gluten-Free)

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Last Updated on March 10, 2020

These gluten-free Chocolate Chip Sweet Potato Muffins are a healthy and substantial treat that can also be served for breakfast or taken on-the-go.

Sweet Potato Muffins

• These healthy muffins are gluten-free and dairy-free.
• The recipe uses baked sweet potato which is high in beta-carotene and fiber.
• You can have these for a healthy dessert or as a great breakfast or snack option.
• These muffins are perfect for kids!

Steps

Step 1: Preheat your oven to 400F. Spray a 12-well muffin tin with nonstick cooking spray and set aside.

Step 2: In a medium bowl, combine the sweet potato, coconut oil, egg, maple syrup, milk, and vanilla, and stir to combine.

Step 3: In a large mixing bowl, combine the oats, gluten-free flour, baking powder, baking soda, cinnamon, salt, walnuts, and chocolate chips. Stir to combine.

Step 4: Pour the wet ingredients into the dry ingredients, and stir to combine.

Step 5: Divide the batter between the muffin wells and bake for 30 minutes or until the tops of the muffins start to turn a golden brown. Let the muffins cool for 10 minutes.

Step 6: Serve warm or at room temperature.

Is this Recipe Healthy?

• Each muffin has a nice balance of protein, fat, and carbs, making these muffins a great on-the-go breakfast or snack.
• This recipe is very high in beta-carotene which is an important antioxidant.
• These muffins are gluten-free and dairy-free, and can be adapted to be nut-free as well.
• Lastly, the cooked sweet puree helps to keep the muffins moist, reducing the amount of oil needed.

Top Tips

• To make the mashed sweet potato, bake 1 large sweet potato at 400°F for 60 minutes. Let the potato cool and then peel it and transfer the flesh to a small bowl. Mash the flesh with a fork.
• These Sweet Potato Muffins can be frozen in an airtight container and stored for up to 2 months.

Items Recommended for this Recipe:

• Gluten-free flour
• Non-stick muffin tin
• Dairy-free chocolate chips

Other Healthy Muffin Recipes You Might Like:

• Pumpkin Chocolate Chip Muffins (Vegan & Gluten-Free)
• Coconut Flour Chocolate Chip Muffins (Grain-Free)
• Air-Fryer Mini Blueberry Muffins (Gluten-Free)
• Gluten-Free Cinnamon Flax Muffins
• Cassava Flour Chocolate Chip Muffins (Grain-Free & Paleo)

And, don’t miss my famous Cinnamon Sweet Potato Bread recipe that is gluten-free and vegan-friendly!

Here is the printable recipe:

Chocolate Chip Sweet Potato Muffins (Gluten-Free)

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★★★★★ 5 from 8 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: Gluten-free, dairy-free

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Description

These delicious Chocolate Chip Sweet Potato Muffins are made with cooked sweet potato, oats, and gluten-free flour. They’re a healthy and substantial treat that can also be served for breakfast on-the-go.

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Ingredients

• Nonstick cooking spray
• 1 cup mashed sweet potato*
• ¼ cup coconut oil, warmed
• 1 egg, beaten (for vegan, use a flax or chia egg)
• ½ cup maple syrup
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup gluten-free rolled oats
• 1 cup gluten-free flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon sea salt
• 1/4 cup walnuts
• ½ cup dairy-free dark chocolate chips

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Instructions

1. Preheat your oven to 400F. Spray a 12-well muffin tin with nonstick cooking spray and set aside. 
2. In a medium bowl, combine the sweet potato, coconut oil, egg, maple syrup, milk, and vanilla, and stir to combine.
3. In a large mixing bowl, combine the oats, flour, baking powder, baking soda, cinnamon, salt, walnuts, and chocolate chips. Stir to combine.
4. Pour the wet ingredients into the dry ingredients, and stir to combine. 
5. Divide the batter between the muffin wells and bake for 30 minutes or until the tops of the muffins start to turn a golden brown. Let the muffins cool for 10 minutes before removing them from the muffin tin.
6. Serve warm or at room temperature.

Notes

* To make the mashed sweet potato, bake 1 large sweet potato at 400F for 60 minutes. Let the potato cool and then peel it and transfer the flesh to a small bowl. Mash the flesh with a fork. 

Store any leftover muffins in an air-tight container in the refrigerator for up to 5 days and in the freezer for up to 2 months.

To make this recipe nut-free, use oat milk instead of almond milk, use ghee instead of butter, and leave out the walnuts. 

To make these muffins vegan, use a flax or chia egg instead of the regular egg.

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