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I have been sitting on this recipe for far too long: over 18 months! My apologies in advance. Once you try these, you’ll be totally annoyed that I kept these amazing muffins to myself for so long. These sweet potato chocolate muffins are moist, fluffy, super tasty, and they’ve got the world’s best muffin tops––with perfectly crispy edges. My only challenge with these muffins is not eating them all in one day! And sweet potato isn’t the only special ingredient that makes these muffins so amazing. Keep reading to see what the secret ingredient is…
I know I’m not the only one in the mood for baking now that we’re all stuck in the house––hello Covid-19. And while I’ve got plenty of recipes that I love, I’m only ever in the mood for these sweet potato chocolate muffins. Must have something to do with the fact that they’re made with my favorite ingredients: sweet potato and chocolate.
But they’ve got a special secret ingredient too. Something that makes them extra fluffy and moist, even on day 2 and 3. Any guesses what it could be??
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Almond flour!! This ingredient, widely used in gluten-free baking, is my favorite thing to combine with wheat flour to guarantee a fluffy treat with the perfect crumb. Almond flour holds just the right amount of moisture, and prevents the muffins from drying out or becoming tough. I also love that you can make your own almond flour at home by blending raw almonds in a high speed blender or food processor. That will save you a little money, and works in a pinch if you run out of the pre-ground stuff.
I’m also a huge fan of using apple cider vinegar in vegan baking. This ingredient reacts with the baking soda and makes the muffins rise to perfect heights. I use a whole tablespoon of apple cider vinegar in this recipe, but don’t worry, you won’t taste it at all. If you don’t have apple cider vinegar, then use white vinegar or fresh lemon juice.
If you’re wondering why it took me 18 months to share this recipe, it’s because every time I made them, I had no control and ate them all before taking good photos. That’s also why most of the photos in this post have only 3 muffins. What is wrong with me?! 😂 Last photo (under the recipe) is proof that these do indeed make a whole muffin tray. Enjoy this recipe and the video!!
Sweet Potato Chocolate Muffins
Ingredients
- 1 tablespoon ground flax seed + 2 tablespoon water
- 1 cup whole wheat pastry flour
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cane sugar + 1/2 cup coconut sugar or brown sugar
- 1 cup plain unsweetened soy milk or other plain unsweetened plant milk
- 1 tablespoon apple cider vinegar
- 1/2 cup sweet potato puree microwave or bake sweet potato and mash the filling (in the video I said 1/4 cup, but meant 1/2 cup)
- 1 teaspoon vanilla
- 1/2 cup grapeseed oil do 1/4 cup to cut back on oil. Works fine, but muffins aren't as rich
- 1/4 cup dark baking chocolate chopped, or use vegan chocolate chips
Instructions
- Preheat oven to 400°, and fill muffin cups with liners.
- Make your flax seed "egg", by combining the ground flax and water in a small bowl. Set aside to thicken.
- Combine the dry ingredients––flour, almond flour, cocoa powder, baking soda, salt, and sugar––in a mixing bowl. Whisk well.
- In another bowl, combine the soy milk, apple cider vinegar, flax seed mixture, sweet potato puree, vanilla, and oil. Whisk well.
- Pour the wet ingredients into the dry, and mix well. Careful not to over mix.
- Fold in the chocolate chips.
- Spoon the batter into the muffin cups. They will probably reach the top of your cups. That's great! Get ready for some over flowing delicious muffin tops.
- Bake for 25-30 minutes. Test with a toothpick after 25.
- Allow to cool for about 10-15 minutes before eating!
Check out my other favorite muffin recipe: Sweet Potato Oat Bran Muffins! Perfect for your quarantine baking 😉
Watch the full video below!
Mallory / November 16, 2023 at 9:04 am /
I made these this morning and they are very delicious. I had an issue where the tops were coming off. I followed the recipe exactly with the exception of the grapeseed oil. I didn’t have any and used Canola instead.
My 3 year old is tearing these muffins up!!! Thank you!!
Kemet / September 3, 2023 at 8:52 pm /
WOW! I can’t even begin to express how amazing these were. I did exchange the almond flour for chickpea flour and the flaxseed for chia seeds. They turned out beautifully. I have your cookbook and refer to it regularly, however, I usually do savory. I decided to live on the edge and bake as I am no baker. But these muffins will have a lot of people fooled. Who says I can’t bake….with the right recipe anything is possible. 🙂
Alex / April 26, 2023 at 5:45 pm /
Just made these and they turned out great. Some adjustments, I used reg whole wheat flour instead of pastry, I added extra bc I didn’t have almond flour, I used regular oat milk not unsweetened and adjusted the sugar. I Jad to add extra oat milk since the WWF made the batter a bit dry. But it took it out at 25 mins and they were moist enough. Will def make again.
Christina / February 15, 2023 at 11:10 am /
Made these twice already per my partner’s request. Used all-purpose flour the first time, and the second time I was 1/8th cup short of cocoa powder, so I used beet powder instead. These will be in regular rotation at the houe.
SE / July 31, 2022 at 7:11 pm /
Very good. I didn’t have the exact flours called for in the recipe but they still turned out very moist and fluffy (I used unbleached all purpose flour). I definitely couldn’t eat just one as soon as they were cool enough for me to eat. The teenager emerged from their room to see what smelled so good and snatched one while they were still piping hot. Definitely will be remaking these a lot!
Lisa / July 16, 2022 at 3:37 pm /
I used gluten free measure for measure flour in place of the whole wheat flour and they came out delicious. Yum! Thanks so much for this great recipe!
Hannah / February 23, 2022 at 2:15 pm /
These have been on my “to make” list for almost a year — I finally made them yesterday. These are super chocolatey and rich. I was also happily able to share the batch with our neighbors who have a little one with an egg allergy! I halved the sugar (just used a 1/2 c brown sugar) and they were still plenty sweet. Totally acceptable for breakfast, but they sure don’t taste like they should be XD.
Brianna / February 18, 2022 at 1:52 pm /
Dangerously delicious! I ate the entire batch by myself in a week. Knowing they had sweet potatoes in them made them a shame free indulgence. Must try!
Alexandria Morales-Garcia / February 12, 2022 at 11:36 pm /
I loved this recipe! I made them last week and am already making another batch. Idk how they lasted 2 days last time
Kelly / February 8, 2022 at 10:28 am /
My entire family loved these muffins. My son ate 3 of them after I went to bed. This will be one that I make over and over. Thank you.
susan / February 7, 2022 at 4:41 pm /
I am wondering if the people who used oat flour used it in place of the whole wheat pastry flour only or did they replace the almond flour with oat flour as well? I only have AP flour and can make oat flour…at least if I make this asap! I realize I probably won’t get an reply post haste, but just thought I’d ask.
Love your you tube videos and website btw
Rachel / February 6, 2022 at 2:51 pm /
I just made these for the first time and the only thing I don’t like is that the original recipe only makes 12. I used regular vegetable oil and regular whole wheat flour because my store didn’t have pastry whole wheat and they are so yummy.
They are fluffy like a cupcake but not as sweet. 100% will be making these again and doubling the recipe .
Sabina / February 5, 2022 at 1:04 pm /
I made my own pastry flour with 1/2 C whole grain flour and 1/2 C all purpose flour.
I also reduced the oil a little bit only.
They taste really great!
Next time I will reduce the heat a little to be sure that they don’t burn and are well cooked inside.
Thank you for sharing this recipe! <3
Kendara / January 30, 2022 at 5:40 pm /
I cooked this recipes as a personal birthday treat. It was so awesome! For any who are hesitant about the flax seed egg don’t fret. The taste is marvelous, though not as sweet as a usual muffin. It tasted like a cafe mocha. I will definitely do this recipe again possibly with roasted nuts.
Beth / January 8, 2022 at 3:04 pm /
Would this work with oat flour? Or would I be better off just trying all purpose flour?
DeAnn / December 18, 2021 at 8:49 pm /
These look sooo delicious!!!! Has anyone tried reducing the amount of sugar?
Mimi Blauen / September 20, 2021 at 7:23 am /
Oh wow,these turned out so great; even my non-vegans in my family loved them…..I used casava flour in my recipe because it was what I had on hand and topped them off with chocolate chips before placing them into the oven. Thanks for sharing yet another beautiful recipe Jenné……
Taunya / September 7, 2021 at 12:12 pm /
Thank you Jeanne! These muffins are soft and chocolatey. The bomb!!
eln / September 3, 2021 at 7:22 pm /
Can I leave out the oil? So many of your recipes sound wonderful and then I get to the oil. It’s nothing but empty calories with no nutritional value. Please offer oil free alternatives!!
Cathy S. / September 7, 2021 at 1:47 pm /
Has anyone tried replacing the oil with applesauce? I have done that in other baking recipes and it seems to work fine.
Teresa / June 21, 2021 at 2:35 pm /
I used oat flour, just ground my bob mills rolled oats in a blender, also bob mills has gluten free all purpose flour make with chickpea flour.
Anushree / June 20, 2021 at 10:30 am /
Hi! Can I replace flax egg with normal egg and also what if I don’t have grape seed oil? What other oil can i use?
Teresa / June 21, 2021 at 2:33 pm /
I use cannabis coconut oil 🙂
Jenne / June 23, 2021 at 10:44 pm /
I’m not sure about replacing the flax egg with real egg. You can use any other oil. Thanks!
Des / June 2, 2021 at 11:04 am /
If I cut the ingredients in half, would that work for a half batch or would I need to keep some ingredients the same like the flax egg and apple cider vinegar to ensure proper rise?
Jenne / June 6, 2021 at 10:54 pm /
Good question! I haven’t done that before. I think it should work.
Frank / May 31, 2021 at 9:22 am /
Any thoughts on how to replace the wheat flour with something gluten-free?
Jenne / June 1, 2021 at 5:27 pm /
I think you could try using a gf all purpose flour blend. Let us know if you try it!
Danielle / November 21, 2021 at 11:33 am /
I have made these muffins at least 4 times and each time I’ve used oat flour (I just belnd the oats down into a flour). I am not gluten free myself but I never have whole wheat flour on hand so I just use oats because it’s convenient and it works perfectly every time! Such a delicious recipe, my favorite home made muffins by far!
Amy P / April 27, 2021 at 4:38 pm /
This recipe is consistently delicious! I’m making them for the 5th time, this time for my own birthday. It’s the best vegan baking recipe I’ve ever made, and gets rave reviews from vegans and non vegans alike. Thanks, Jenné!
Jenne / April 27, 2021 at 6:08 pm /
Wonderful!! That makes me so very happy to hear. Thanks for leaving a comment, Amy!
Arely / April 26, 2021 at 7:32 pm /
Would the recipe work if made in a small squared pirex?
Can I use the blender for the weat ingredients?
Jenne / April 27, 2021 at 6:10 pm /
Totally! I have baked it as a sort of cake. 8×8 or 9×9 size is probably best. Yes, you can blend the wet ingredients if you’d like 🙂