Chocolate Sweet Potato Muffins

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These double chocolate sweet potato muffins are a healthy breakfast treat! The mashed sweet potato adds richness and moisture, making these muffins taste like cake.

Muffins are quick and easy breakfast on-the-go or a healthy snack throughout the day.

For other healthy muffin recipes, try these banana and pear muffins, these banana date muffins, these orange almond muffins, or these banana carrot muffins (which also have hidden veggies!).

Jump to:

• Recipe Highlights
• Ingredients:
• Equipment
• Instructions
• Storage
• Expert Tips:
• FAQ:
• 📖 Recipe

Recipe Highlights

• Don’t let the name fool you! You can’t taste the sweet potato in these muffins. They just taste like incredibly good chocolate muffins, making them perfect for kids.
• The sweet potato adds so much moisture, making these muffins soft and fluffy on the inside, with a crispy, chocolatey muffin top.
• This recipe is a great way to use up leftover sweet potatoes before they go bad.

Ingredients:

• Sweet Potato: Sweet potato is the star ingredient in this recipe. You will need about 1 small or medium sized potato to make enough mashed potatoes for these muffins. You can also make a large batch of mashed sweet potatoes as a side dish and reserve some to make this recipe.
• Cocoa Powder & Chocolate Chips: The combination of cocoa powder and chocolate chips makes these muffins double chocolate muffins.
• Greek Yogurt: Greek yogurt is a great addition to muffins because it adds extra moisture. Use sour cream as a substitute.
• Vegetable Oil: Vegetable oil complements the sweet potato and chocolate flavours perfectly. You can substitute this with another, neutral flavored oil, such as canola oil or sunflower oil.
• Flour: Use all purpose flour for these muffins. If needed, you can use a 1:1 gluten-free flour as a substitute.
• Sugar: Sugar adds a bit of sweetness to these muffins. Granulated sugar works best in the recipe, but you can substitute this for brown sugar if necessary.
• Baking Powder & Baking Soda: The combination of baking powder and baking soda act together to make these muffins rise.
• Eggs: Eggs act as a binding agent, holding the muffins together.
• Salt: A dash of salt brings out the other flavors in the muffins.

Equipment

• A saucepan to boil the potatoes in.
• A potato masher to mash the sweet potato.
• A set of mixing bowls to make the muffin batter in.
• A rubber spatula to mix the ingredients together.
• Muffin liners to line the muffin tin.
• A muffin tin to bake the muffins in.

Instructions

Step 1: Peel and cube the sweet potato. 

Step 2: Add the potatoes to a pot filled with water. Bring the pot to a coil, then reduce the heat and simmer for 10 minutes until the chunks are soft and piercable. Drain and let cool. 

Step 3: Once cooled, mash the sweet potatoes.

Step 4: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder and baking soda. 

Step 5: In a separate bowl, whisk the egg, vegetable oil and milk together. Mix in the yogurt and mashed sweet potato. 

Step 6: Add the wet ingredients to the dry ingredient, mixing only until combined. 

Step 7: Gently fold in the chocolate chips.

Step 8: Divide the batter evenly between the muffin liners. Bake for 5 minutes at 400F. Decrease the oven temperature to 350F and continue to bake for another 20 to 25 minutes.

Storage

• At room temperature: Store in an airtight container at room temperature for up to 2 days.
• In the fridge: First, let the muffins fully cool to room temperature. Store leftover muffins in an airtight container in the fridge for up to a week. Optionally, reheat in the microwave for 10 to 15 seconds before serving.
• In the freezer: Store muffins in a Ziploc bag in the freezer for up to 2 months. Let them thaw in the fridge overnight before consuming.

Expert Tips:

• You can bake the sweet potatoes. For this recipe, the instructions describe how to boil the potatoes to make them soft enough to mash. However, you can also bake the potatoes if you prefer. To bake them, poke the outside of the potato with a fork and then bake at 400F for 45-50 minutes until soft.
• Make mashed potatoes out of extra potato mash. If you have extra mashed sweet potatoes after boiling or baking them, add some butter, salt, pepper and fresh herbs —such as rosemary — to turn them into a tasty side dish.
• Don’t use a food processor or blender to mash the potatoes. If you don’t have a potato masher, use a fork instead. A food processor or blender can cause the potatoes to become gummy.
• The muffins are done baking when a toothpick comes out slightly crumbly. There should just be a few crumbs on the toothpick as opposed to a toothpick that is clean. This makes sure the muffins are not over-baked and are still super soft and tasty.

FAQ:

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