Go Back
–+ servings
Side view of chocolate sweet potato muffins on plate and rack.
Print

Sweet Potato Chocolate Muffins

These sweet potato muffins with chocolate chips are a delicious way to include more vegetables in your diet.  Made with raw sweet potato, a moderate amount of sugar and plenty of nutritious cocoa.
Course Breakfast, Dessert, Snack
Cuisine American, vegetarian
Prep Time 12 minutes
Cook Time 26 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 223kcal
Author Monika Dabrowski

Equipment

  • 12-hole muffin pan

Ingredients

  • 8.82 ounces sweet potato peeled, finely grated
  • ½ cup cacao/cocoa powder
  • 2 cups less 1tbsp flour
  • 2½ teaspoons baking powder
  • ⅙ teaspoon fine sea salt
  • ⅔ cup dark chocolate chips
  • 1 cup semi-skimmed/light milk
  • ⅓ cup+2tsp vegetable oil
  • ⅔ cup light brown sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
US Customary - Metric

Instructions

  • Start by preheating the oven to 400 F/ 200 C/ gas mark 6.  Lightly grease or line a 12-hole muffin pan with paper cases and set aside.
  • Whisk together the flour, baking powder, salt and cocoa until thoroughly combined and there are no lumps.
  • In another bowl whisk together the eggs, milk, oil, sugar and vanilla extract until smooth.
  • Stir the sweet potato into the wet ingredients until thoroughly combined.
  • Add the dry ingredients all at once and stir just until no longer visible adding the chocolate chips half way through.
  • Spoon the batter into the prepared muffin cases and bake in the centre of the oven for 26 minutes.
  • Remove from the oven and set aside for 15 minutes then transfer the muffins onto a rack to cool completely.

Notes

  • Use a whisk to combine the dry as well as the wet ingredients. Use a large spoon to combine both mixtures together.
  • Do not overstir the batter. Stir just to combine.
  • Prepare the sweet potato when you are ready to make the muffins (if left uncooked for too long raw sweet potato will start releasing water). It is important to grate the sweet potato finely rather than coarsely.
  • Once grated do not squeeze water out of the sweet potato.
  • Best served a little warm (6 seconds in the microwave). Store in a plastic/glass container for up to 2 days.
  • Freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 79mg | Potassium: 363mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3016IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg