This post contains affiliate links. Please see our disclosure policy.

Looks good, right? Click here to PIN this recipe for later. 

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??

PIN this recipe to save it for later!

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!!

4.73 from 40 votes

Sweet Potato Chocolate Muffins

By: Jenné
Real talk: I haven't made these without almond flour. So if you have an allergy I'm not exactly sure how an alternative will turn out. You could try replacing the almond flour with wheat flour, or with a flour made from sunflower seeds or pumpkin seeds. Let me know how they turn out if you play around with that.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 1 dozen


  • 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


  • 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!
Like this recipe? Rate and comment below!

Check out my other favorite muffin recipe: Sweet Potato Oat Bran Muffins! Perfect for your quarantine baking 😉

Watch the full video below!


About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *


  1. These were delicious and had a great texture! I only made a couple of changes. Instead of whole wheat pastry flour and almond flour, I used gluten-free flour (Bob’s 1-to-1). Then I sprinkled some shredded coconut on the top just so that you can tell there’s coconut in them. I only planned to have half a muffin but ended up eating it up! I’m thinking of playing around with other coconut things to strengthen that flavor – maybe coconut milk instead of oat milk? Thank you for the wonderful recipe!

  2. 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!!

  3. 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. 🙂

  4. 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.

  5. 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.

  6. 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!

  7. 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!