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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.
Why this Sweet Potato Muffin Recipe is So Amazing
- 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 to make this Gluten-Free Muffin Recipe
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 Chocolate Chip Sweet Potato Muffin 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 Making these Chocolate Chip Sweet Potato Muffins
- 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:
Other Healthy Muffin Recipes You Might Like:
- Pumpkin Chocolate Chip Muffins (Vegan & Gluten-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!
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Here is the printable Chocolate Chip Sweet Potato Muffin recipe:
PrintChocolate Chip Sweet Potato Muffins (Gluten-Free)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 12 1x
Category: Dessert
Method: Baking
Cuisine: Gluten-free, dairy-free
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.
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
Instructions
- Preheat your oven to 400F. Spray a 12-well muffin tin with nonstick cooking spray and set aside.
- In a medium bowl, combine the sweet potato, coconut oil, egg, maple syrup, milk, and vanilla, and stir to combine.
- In a large mixing bowl, combine the oats, flour, baking powder, baking soda, cinnamon, salt, walnuts, and chocolate chips. Stir to combine.
- Pour the wet ingredients into the dry ingredients, and stir to combine.
- 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.
- 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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Carrie Forrest, MPH in Nutrition says
These are my new favorite fall treats. They’re so delicious!
★★★★★
Chef Dennis says
Wow! I can have this anytime of the day! These Chocolate Chip Sweet Potato Muffins look sooo delicious that it’s making want a bite right now! I love that it’s not just delicious but also healthy. Perfect for our little ones.
★★★★★
Danielle says
These muffins would work great to take with you when you are visiting your friends. They look great and I am sure they taste like culinary heaven – yum!
★★★★★
Analida Braeger says
I think I would make a big batch of these to freeze for an easy breakfast on the go. Thanks for the freezing tips!
Tara says
These muffins are such a delicious and healthy breakfast option for my toddler! And the mini size makes them even more perfect for her little hands! Thanks for sharing!
Marisa F. Stewart says
What yummy looking muffins and I love the addition of the chocolate chips. These little treats would be ideal snacks, especially after a workout. I’m making a triple batch to share with my grandsons. They’re in sports and love having something to snack on once they get home.
★★★★★
Denise says
Your muffins look incredibly good. I love the addition of chocolate chips to them, adding an extra sweetness!
★★★★★
Amy says
I LOVE how healthy these muffins are and that they are gluten free! The chocolate and pumpkin combo is to die for! These really make the perfect breakfast or fall treat.
★★★★★
Jo says
Love the fact that these are gluten-free. Can make a big batch and freeze it and use when ever I crave for some good muffins!
★★★★★
GUNJAN C Dudani says
I was looking on internet on how to use leftover sweet potatoes and I found this recipe. Perfect timing.
★★★★★