These fluffy sweet potato chocolate chip muffins make a delicious snack for morning or afternoon tea or to pop into lunchboxes. Gluten-Free and Dairy Free.
Sweet potato and chocolate isn't always a standard combination but the flavour in these muffins work so well together and the end result is delicious!
The sweet potato brings a mild sweetness and adds texture and moisture to the muffins, you won't be able to tell that these muffins are gluten-free.
This is a great way to get some nutritious sweet potato into your kids, if you don't tell them they won't even know it's in there!
- Mashed or pureed orange sweet potato/kumera - This recipe is a great way to use up leftover cooked sweet potato. Roasted, steam or boiled will work and then mash up with a potato masher or fork.
- Gluten-Free flour - I used Edmonds self-raising flour in these muffins. This contains a mix of maize, tapioca, fice flour. If you don't use self raising you will need to add ¾ tsp of xantham gum.
- Coconut oil - This is my preferred oil to use when baking these sweet potato muffins.
- Milk - You can use your choice of milk I prefer to use a dairy-free milk.
- Spices - I have used cinnamon as a mild spice to give some flavour you could also add some nutmeg.
- Sweetener - I used a blend of coconut sugar and maple syrup as thats what I found gave the best results.
- Chocolate chips or chocolate drops - I used dark chocolate chips that are dairy-free.
Preheat your oven to 180C or 355F and line a standard muffin tin with 12 paper liners or grease your muffin tray. If using coconut oil and it is solid then melt in a pan and set aside until it is at room temperature.
In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
In another bowl, whisk the eggs and then add the sugar, maple syrup, oil, milk, vanilla extract, and vinegar.
Once the liquid ingredients are combined whisk the mashed sweet potato/kumara through the liquid until all is combined.
Add the wet ingredients to the dry ingredients and stir until they are completely combined. Next, add the chocolate chips and stir through the muffin batter.
Transfer the batter to the prepared muffin tray and spoon it evenly between the 12 muffin cups.
Bake the muffins for 12-16 minutes or until baked through. Test with a skewer it should come out clean with a few crumbs. Cool the muffins for 5 minutes in the pan and then transfer to a cooling rack.
- As mentioned above my preference for baking these is coconut oil. You can also use any neutral vegetable oil such as avocado oil or olive oil. If using olive oil I would choose pure mild olive oil over extra virgin as this will taste too strong.
- I have made these sweet potato muffins with unsweetened coconut milk, almond milk, and soy milk. You can also use regular milk if dairy is not an issue.
- I used coconut sugar in these muffins. I prefer to use unrefined sugar, you could also use rapadura sugar, muscovado sugar or standard brown sugar.
These sweet potato muffins should keep in an airtight container in the fridge for up to five days. They should freeze in an airtight bag or container for up to three months.
Use room temperature eggs which can help provide more height in your muffins.
For other gluten-free baking recipes with hidden veggies you might like to try:
- Paleo Pumpkin Chocolate Chip Bars
- Spiced Paleo Pumpkin Bread
- Pumpkin Banana Oat Muffins
- Gluten-Free Savoury Muffins
If you make these sweet potato muffins, I’d love for you to give them a star rating ★ below, and please let me know how you get on! You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!
Have a lovely week!
- 1 ¾ cups (237g) self-raising gluten-free flour
- ⅓ cup (60g) coconut sugar
- 1 teaspoon (5g) baking soda
- ½ teaspoon (3g) fine sea salt
- 1 teaspoon (3g) ground cinnamon
- 2 large eggs, room temperature
- ⅓ cup coconut oil (or neutral oil of choice)
- ⅓ cup unsweetened almond milk or milk of choice
- 1 Tbsp maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar (or white vinegar)
- 1 cup orange sweet potato/kumera purée
- ½ cup chocolate chips (I used dark, dairy-free)
- Preheat your oven to 180C or 355F and line a standard muffin tin with 12 paper liners or grease your muffin tray. If using coconut oil and it is solid then melt in a pan and set aside until it is at room
- In a medium bowl, whisk together the gluten-free flour, coconut sugar, baking soda, salt, and cinnamon.
- In another bowl, whisk the eggs and then add the sugar, maple syrup eggs, oil, milk, vanilla extract, and vinegar.
- Once the liquid ingredients are combined whisk through the mashed sweet potato/kumara.
- Add the wet ingredients to the dry ingredients and stir until they are completely combined. Next, add the chocolate chips and stir through the muffin batter.
- Transfer the batter to the prepared baking pan and spoon it evenly between the 12 muffin cups.
- Bake the muffins for 12-16 minutes or until baked through. Test with a skewer it should come out clean with a few crumbs. Cool the muffins for 5minutes in the pan and then transfer to a cooling rack.
Sweet Potato is also known as kumara in New Zealand. This recipe calls for the orange variety, not the purple or white variety.
Ensure your coconut oil is liquid and at room temperature before using.
For more detailed notes please see the blog post.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 211Total Fat 9.5gSaturated Fat 2.1gTrans Fat 0gUnsaturated Fat 6.5gCholesterol 33mgSodium 216mgCarbohydrates 29gFiber 1.4gSugar 11gProtein 3.8g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.