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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!!

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

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!
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.

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36 Comments

  1. 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.

  2. 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!

  3. I loved this recipe! I made them last week and am already making another batch. Idk how they lasted 2 days last time

  4. 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.

  5. 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

  6. 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 .

  7. 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

  8. 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.