134 cal, 12g sugar.

Chocolate Sweet Potato muffins made with whole grains, naturally sweetened with sweet potato, and with a little protein boost from greek yogurt!

If somebody had told me a few years ago, “someday you’ll become a good enough baker to take a bunch of leftover cooked sweet potato and turn it into these chocolatey goodies” the appropriate response would have been GET OUTTA HERE.

I started this whole thing by making little tweaks. Mostly just cutting out sugar. A recipe would sound really tasty but it would call for a cup of refined sugar and I would use 1/4 cup honey instead. YOLO style.

I guess if you do this long enough you eventually become an alternative baker? Somebody who looks at one leftover sweet potato and suddenly thinks “HEALTHY CHOCOLATE MUFFINS”. She then goes in there and out comes, yes, chocolate muffins?

Like I have a zucchini that’s been aging a little too rapidly in the back of my fridge. Every time that bad boy catches my eye I think “BREAKFAST COOKIES”. Such a strange and delightful world of misused produce I’ve been living in!

Here’s how these muffins came to be: I made my usual sweet potato casserole (something along these lines) last thanksgiving but I bought so much sweet potato by mistake that the mashed amount was going to overflow my casserole dish. So freezer to the rescue, you simply wrap the cooked potato in foil, stick it in a zip lock bag and tuck it in very back of the the freezer so you can safely forget about it for a few months.

However this one had a way of making itself known to me. Somehow every time I went into the freezer (usually for a slice of my vegan one-bowl brownies!) it was right there. Big and shiny in its aluminum outfit. I just couldn’t ignore it anymore.

I knew in my heart that this potato was going to become muffins, it was its destiny. It was either going to become sweet potato blueberry muffins (so colorful?) or double chocolate muffins. Chocolate has a way of winning these contests and I’m such a cliche.

Well, the muffins turned out super fluffy and they tasted like dessert (they’re actually not that low in sugar) and they’re a chocolate craving smasher!

They’re big hearty muffins too, so they’ll keep you full for hours. Plus you get to eat healthy sweet potatoes, so everybody wins? I thought so!

I think you might just love them!

Print Recipe

4.88 from 8 votes

Double Chocolate Sweet Potato Muffins

Healthy whole-grain (or gluten-free) Double Chocolate Sweet Potato Muffins that will nip any chocolate craving in the bud!

Prep Time20

Cook Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: lowsugar, vegetables, wholegrain

Servings: muffins

Calories: 134kcal

Ingredients

1 egg
1 cup mashed sweet potato (about 240 g)
1/4 cup greek yogurt (I use 2% but other kinds will do) (60 g)
1/2 cup unsweetened almond milk (or other milk) (120 g)
1 tsp vanilla extract
1/2 cup coconut (or any other granulated) sugar (96 g)
1/2 cup cocoa/cacao powder (48 g)
1 1/4 cup whole wheat, all purpose, or gf all purpose flour (150 g)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1-2 tbsp oil (optional, will make the muffins extra moist)
1/4 cup semisweet chocolate chips (60 g)

Instructions

Preheat oven to 350F and grease a silicone muffin pan (if using a regular muffin pan, grease thoroughly).
In a large bowl your egg and add potato, yogurt, sugar, vanilla, milk, (optional) oil and mix until smooth.
In a separate bowl whisk together flour, salt, baking soda, baking powder, cocoa powder (sift it in if it's clumpy).
Pour dry into wet and fold until just combined (do not overmix). Fold in chocolate chips.
Pour into muffin pan and bake 20-30 minutes until a thin knife inserted comes out mostly clean.
Let muffins cool then remove from the muffin pan and cool completely on a wire rack.

Notes

I like to keep my muffins refrigerated for maximum freshness but you can also keep in a sealed container in room temperature. It helps to put a paper towel on top of them to absorb any heat if they’re still cooling.

You can freeze muffins for a couple of months and thaw in room temperature or in the microwave.