I’m always looking for healthy muffin recipes to start our day off on the right foot. A breakfast that I can make in advance or that we can take on the go is perfect for busy mornings. And lets be honest, when you have four kids ages 6 and under, every morning can feel like a busy morning! Thankfully these sweet potato chocolate muffins are so easy to make (the wet ingredients are combined in the blender!), and as a bonus they are naturally-sweetened, dairy-free, and made with whole wheat flour.
For these healthy sweet potato muffins, I bake a few sweet potatoes in the oven. You need one cup of mashed sweet potato for this recipe, but if I’m going to be baking sweet potatoes anyways, I always like to make a couple extra to have for meals. My favorite way to bake sweet potatoes is to lightly coat them with water, then sprinkle them with salt. I roast them at 400 until tender. Depending on the size of the sweet potato, this can take 40 minutes or an hour, sometimes longer. I try to get sweet potatoes that are all about the same size so they are done cooking at the same time.
To keep these muffins on the healthy side, they are naturally sweetened with honey, kept dairy-free by using almond milk, and they use whole wheat flour as well. Of course there are some chocolate chips in there as well, and you can use dairy-free chocolate chips if necessary or even cacao nibs if you have them on hand. These chocolate sweet potato muffins taste like a chocolate cupcake, but they are healthy and so delicious! Perfect paired with a morning cup of coffee, and maybe even a bit of silence before the kids wake up if I’m lucky.
You can’t even taste the sweet potato in these muffins; thanks to mixing the wet ingredients in a blender, the sweet potato is completely combined with the other ingredients. But the sweet potato is what makes these healthy sweet potato muffins taste so rich and moist. This is a recipe you’ll want to make again and again!
- 1 cup cooked mashed sweet potato
- 1 egg
- ½ cup honey
- ½ cup unsweetened vanilla almond milk
- 1 tsp. vanilla extract
- ¼ cup olive oil
- 1½ cups whole wheat flour
- ½ cup cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Spray a standard 12-cup muffin tin with nonstick cooking spray and set aside.
- Place sweet potato, egg, honey, almond milk, vanilla extract, and olive oil in a high-speed blender and puree until smooth.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt,
- Pour wet ingredients into dry ingredients and mix until just combined.
- Fold in the chocolate chips, then distribute evenly in the muffin tin.
- Bake for 22-25 minutes until a toothpick inserted into the center comes out clean.
- Enjoy!
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Super excited to try these!! My sis is vegan so I’m going to use flex seed instead of the egg and use sugar instead of honey. We have left over raw sweet potatoes so I’m going to user those. Excited to make these!!
I hope you love them! Let me know how the vegan substitution works!
TASTE LIKE OLIVE OIL! I’m so bummed. I thought 1/4 cup of olive oil might be a lot. But I appreciated the healthy take on this recipe. But unfortunately the olive oil came through very strong. Next time I’ll use butter or coconut oil :/
This recipe was not bad! Definitely don’t use olive oil though, use a neutral oil or even butter would be good probably. Its also not very sweet so if you like a sweet muffin, add more honey or another sweetener. Overall, I really enjoyed these as a healthier option to regular muffins!
Thanks for this feedback! I have used olive oil in this recipe and we love them! And they are intentionally not overly sweet but yes, you could always add a little coconut sugar as well to keep them naturally-sweetened if they aren’t sweet enough for you!