These gluten-free and vegan Chocolate Chip Sweet Potato Muffins are a delicious and nutritious treat that can be served for breakfast or taken on-the-go. Use your leftover baked sweet potatoes to make these yummy muffins.

sweet potato muffins on a cooling rack

Why You Need This Recipe

  • You can serve these Sweet Potato Muffins for a healthy dessert or as a great breakfast or snack option. They’re perfect for kids because they have some natural sweetness from the sweet potato, plus extra sweetness from the maple syrup and chocolate chips. In other words, they can help get nutrition and fiber into your kid’s body without too much fuss (see my list of the best vegetables for picky eaters).
  • 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 also very high in beta-carotene which is an important antioxidant.
  • These muffins are vegan and dairy-free, and can be adapted to be nut-free and gluten-free as well (see the substitutions list below).
  • Lastly, the cooked sweet puree helps to keep the muffins moist, reducing the amount of oil needed.

Key Ingredients

Baked sweet potato makes the base of these healthy muffins. You can bake a sweet potato just for this recipe, or use any leftover ones from your refrigerator or freezer (see how to freeze sweet potatoes). For easy baking instructions, see my recipe for Instant Pot Sweet Potatoes.

Coconut oil replaces butter and helps add moistness without any dairy.

Rolled oats help add substance and texture to the muffins.

Maple syrup and dairy-free chocolate chips add a bit more sweetness and make these Sweet Potato Muffins a real treat.

ingredients for sweet potato muffins

Recipe 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.

pouring muffin batter in muffin tin

Step 6

Serve warm or at room temperature and enjoy!

Recipe Tips and Substitutions

  • To make the mashed sweet potato, bake one 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 and leave out the walnuts.
  • To make the chia or flax egg, combine one tablespoon of ground flax seeds or whole chia seeds in a small bowl with three tablespoons of water. Stir and let the mixture sit for about 5 minutes to gel before using.
  • If you aren’t on a vegan diet, you can use a regular egg instead of the chia or flax egg..

FAQs

What kind of chocolate chips do you recommend?

There are several quality brands of vegan chocolate chips on the market now. Just be sure to read the ingredient label to make sure they are milk-free.

Can I use Japanese sweet potatoes in this recipe?

This recipe was tested using regular orange-fleshed sweet potatoes. You can use the white-fleshed Japanese sweet potatoes, but the color and texture of the muffins will be different than the photos here.

What kind of gluten-free flour do you recommend?

I used the Bob’s 1-to-1 Gluten-Free Baking Flour with great results!

sweet potato muffins served on a plate with milk

Other Healthy Muffin Recipes You Might Like

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

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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Chocolate-Chip-Sweet-Potato-Muffins-on-plate

Chocolate Chip Sweet Potato Muffins


Description

These gluten-free and vegan Chocolate Chip Sweet Potato Muffins are a delicious and nutritious treat that can be served for breakfast or taken on-the-go. Use your leftover baked sweet potatoes to make these yummy muffins.


Ingredients

Units Scale
  • Nonstick cooking spray
  • 1 cup mashed sweet potato (from about 1 large baked sweet potato; see notes)
  • 1/4 cup coconut oil, melted
  • 1 chia or flax eggs (see notes)
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (use gluten-free, if necessary)
  • 1 cup baking flour (use a gluten-free baking flour, if necessary)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup walnuts
  • 1/2 cup dairy-free dark chocolate chips

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 mashed sweet potato, coconut oil, flax or chia 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

  1. To make the mashed sweet potato, bake one 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.
  2. 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.
  3. To make this recipe nut-free, use oat milk instead of almond milk and leave out the walnuts.
  4. To make the chia or flax egg, combine one tablespoon of ground flax seeds or whole chia seeds in a small bowl with three tablespoons of water. Stir and let the mixture sit for about 5 minutes to gel before using.
  5. If you aren’t on a vegan diet, you can use a regular egg instead of the chia or flax egg.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: healthy muffins, muffins made with sweet potato, gluten free muffins

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