Easy Sweet Potato Chocolate Chip Muffins

This Sweet Potato Muffins recipe with Chocolate Chips or without is moist, just sweet enough and rich in fall flavors like cozy cinnamon.  They are made with healthy swaps including real mashed sweet potato, honey instead of sugar, apple sauce, white wheat flour and almond milk.  A perfect cozy fall side dish or dessert.

Sweet Potato Muffins with Chocolate Chips

This Sweet Potato Muffins recipe with chocolate chips (or without!) is muffin perfection.  The texture is so lovely -rich, moist and so tasty.  You can make them into an indulgent tasting dessert or breakfast by adding chocolate chips or leave them out for a tasty muffin that works great as a side dish for a fall dinner or even a holiday dinner like Thanksgiving or Christmas.

This recipe is fabulous because it's just sweet enough - with natural sweetness- with no added refined sugar - other than the type of chocolate chips your use.  The healthy ingredients in these muffins include real mashed sweet potato, applesauce, honey instead of plain white sugar, and white wheat flour.  They just happen to be dairy-free and nut free and I have some directions below to modify them for different diets.

The mashed sweet potato comes together with eggs, flour, applesauce, honey, almond milk, and a few other goodies to create the most tender muffin.  I even added a double dose of cinnamon for extra flavor! I adore this rich, tasty and simple to prepare muffin!

Why You'll Love These Sweet Potato Muffins...

• Sweet Potato Muffins with Chocolate Chips are easy to make and versatile!  You can make them without or with chocolate chips.
• Serve them without chocolate chips and they make a great muffin to serve with dinner or with chocolate chips they make a tasty treat or dessert.
• The naturally sweetened muffin starts with fresh, mashed sweet potato puree, which is super healthy and rich in vitamins like potassium and vitamin A and vitamin C.
• These muffins use applesauce and honey instead of white sugar for sweetening.
• Without the chocolate chips they are only around 130 calories each!
• They are great for meal prep and are freezer friendly.

Ingredients:

Here's an overview of what you'll need to make Sweet Potato Muffins.  Keep reading for the full recipe ingredients.

• Mashed Sweet Potato: You'll need 1 ½ cups prepped mashed sweet potatoes to make these muffins, which is about two medium sweet potatoes depending on the size.  There are several ways to prep the sweet potato's including boiling, baking and microwaving.  The directions for all three options are below.  Wash and scrub the potatoes well before cooking.
• Eggs: Two large eggs help bind the muffins together.
• Almond Milk: You can use your favorite type of milk to make this including dairy-free or regular.
• Honey: Honey is a delicious and natural sweetener for these muffins.  The flavor pairs perfectly with the sweet potato.
• Applesauce: I swap out more sugar for applesauce which gives a natural sweetness and moist texture to the muffins.
• Butter: Butter gives these muffins a nice richness, but if you don't like to use butter you can use coconut oil!  Melt and cool  either the butter or coconut oil before adding it to the wet ingredients.
• White Wheat Flour: I love baking with white wheat flour because you get many of the health components of wheat flour but it tastes more like white flour.  It's a great healthy substitute.  I like buying this one.  You can also substitute regular white flour or whole wheat flour.
• Baking Soda: Baking soda helps the baking magic happen.
• Cinnamon: I add a nice dose of cinnamon to the recipe.
• Salt: Salt helps balance the flavors.
• Optional: Chocolate chips!  Choose your favorite type of chocolate chips to make these muffins more of a dessert.

Instructions:

Here's an overview of the directions to make Sweet Potato Muffins, keep scrolling for the full printable recipe.

Prep the Sweet Potato:

• Boil the Sweet Potato: Cut the sweet potato into 1 inch cubes and boil them for 12-15 minutes until tender.  Make sure they are tender enough to pierce with a fork.  You'll need about 2 medium sweet potatoes.
• Cook in the Oven: Preheat the oven to 400 degrees.  Cook the sweet potatoes until they are tender for about 30 minutes.
• Cook in the Microwave: Pierce the sweet potato with a fork several times.  Microwave for 5-10 minutes, depending on the size of the sweet potato.  Flip halfway through the cooking.  Cook until fork tender.
• Use Canned: You can use canned sweet potatoes has a shortcut but make sure they aren't sweetened.

Mix the Muffins:

1. To start making the Sweet Potato Muffins, preheat the oven to 350 degrees.  Spray 12 muffins tins with cooking spray well.  You can also use muffin liners, but spray them well too.  These muffins can be sticky, so I also like to use a non-stick pan.
2. In a large bowl, mix the wet ingredients - the mashed sweet potato, eggs, apple sauce, honey, almond milk, butter, and vanilla extract - together.
3. In the same bowl, add in the dry ingredients - the flour cinnamon, baking soda and salt.  Stir mixture until well combined.
4. If desired, carefully fold in the chocolate chips.
5. Scoop the batter into a muffin pan.  Using an ice cream scoop can help with the stickiness.
6. Bake for 20- 25 minutes, or until a toothpick comes out clean.  This is what they look like baked!

Variations

I love these Sweet Potato Muffins as written, but here are some other fun variations.

• Make it Nutty:  Make these Sweet Potato Muffins with nuts by adding in your favorite chopped nut like walnuts or pecans. You could also add dried cranberries!
• Make it Gluten-Free: Make these gluten free by using a gluten free flour.  Try this one!
• Make it Vegan Sweet Potato Muffins:  To make these vegan swap out the egg for a flaxseed "egg" (1 tablespoon of flaxseed grinded with 3 tablespoons of water - grind together and let sit for 5 minutes to thicken), use maple syrup instead of honey and coconut oil or vegan butter instead of butter.
• Mix up Spices: You can also add vanilla, cloves, ginger or ground nutmeg.  Even my Homemade Pumpkin Pie Spice Mix would be amazing in this.

FAQ

How do I store leftovers?

Store leftover for the sweet potato muffins in the refrigerator in an airtight container or sealed container for up to a week.

Can you freeze these?

These freeze great! Freeze in a freezer safe container and store for up to three months.

These Sweet Potato Muffins with Chocolate Chips are a Healthier Treat!

These Sweet Potato Muffins are easy to make, super tasty and just healthy enough! I love adding them to my Thanksgiving meal or just serving them with vegetarian chili.  They are also great as a treat or dessert for the kids that they don't really know if a bit healthier.

I hope you love them as much as we do.

More Healthy Muffin Recipes:

• Healthy Honey Cinnamon Banana Bread Muffins
• 3 Ingredient Pumpkin Chocolate Chip Muffins
• Healthy Carrot Cake Muffins
• Pumpkin Chocolate Chip Oatmeal Muffin Cups
• Healthy Whole Wheat Strawberry Muffins

If you make this Sweet Potato Muffin recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Sweet Potato Muffins

Julie Wunder

This Sweet Potato Muffins recipe with Chocolate Chips or without is moist, just sweet enough and rich in fall flavors like cozy cinnamon.  They are made with healthy swaps including real mashed sweet potato, honey instead of sugar, apple sauce, white wheat flour and almond milk.  A perfect cozy fall side dish or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Calories 137 kcal

Ingredients

  

1x2x3x

• 1 ½ cups mashed sweet potato
• 2 eggs
• ½ cup unsweetened vanilla almond milk
• ¼ cup honey, sub maple syrup
• ½ cup apple sauce
• 2 tablespoons butter, sub coconut oil
• 1 ½ cups white whole wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup mini dark chocolate chips, optional
• cooking spray

Instructions

 

• Preheat the oven to 350 degrees. Spray 12 muffins tins with cooking spray.
• In a large bowl mix the sweet potato, eggs, apple sauce, honey, almond milk, butter, and vanilla extract.
• Add the flour, cinnamon, baking soda, and salt. Mix until well combined.
• Fold in the chocolate chips.
• Divide batter into the muffins tins and top with a few extra chocolate chips.
• Bake for 20-25 minutes or until a toothpick comes out clean!

Notes

To Cook the Sweet Potato: 

• Boil the Sweet Potato: Cut the sweet potato into 1 inch cubes and boil them for 12-15 minutes until tender.  Make sure they are tender enough to pierce with a fork.  You'll need about 2 medium sweet potatoes.
• Cook in the Oven: Preheat the oven to 400 degrees.  Cook the sweet potatoes until they are tender for about 30 minutes.
• Cook in the Microwave: Pierce the sweet potato with a fork several times.  Microwave for 5-10 minutes, depending on the size of the sweet potato.  Flip halfway through the cooking.  Cook until fork tender.
• Use Canned: You can use canned sweet potatoes has a shortcut but make sure they aren't sweetened.

 

Store any leftovers in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 137kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 32mgSodium: 192mgPotassium: 206mgFiber: 3gSugar: 9gVitamin A: 6828IUVitamin C: 7mgCalcium: 45mgIron: 1mg

Keyword Easy Sweet Potato Chocolate Chip Muffins recipe, Sweet Potato Muffins

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