I’m always on the lookout for healthy muffin recipes to start our mornings well. Muffins that can be prepared ahead or taken on the go are ideal for busy families — especially with four kids ages six and under, every morning feels rushed. These chocolate sweet potato muffins are quick to make (the wet ingredients are pureed in a blender), naturally sweetened, dairy-free, and use whole wheat flour, making them a great everyday breakfast option.
For this recipe I roast a few sweet potatoes and use one cup of mashed sweet potato. If I’m already baking sweet potatoes, I usually make extra for other meals. I like to lightly coat them with water, sprinkle with a little salt, and roast at 400°F until tender. Depending on size, roasting can take 40 minutes to an hour; choosing similarly sized sweet potatoes helps them finish at the same time.
To keep these muffins wholesome, they are naturally sweetened with honey, made dairy-free with almond milk, and use whole wheat flour. There are chocolate chips for indulgence — choose dairy-free chips if needed or substitute cacao nibs. The finished muffin tastes like a chocolate cupcake but with the added moisture and richness from sweet potato, making them both satisfying and nutritious. They’re perfect with a morning cup of coffee and, if you’re lucky, a few quiet moments before the kids wake up.
The sweet potato blends smoothly with the wet ingredients in the blender, so you won’t taste it directly, but it contributes to the muffins’ tender, moist texture. This is a recipe you’ll want to keep returning to for breakfasts, snacks, or a healthier dessert.
- 1 cup cooked mashed sweet potato
- 1 egg
- 1/2 cup honey
- 1/2 cup unsweetened vanilla almond milk
- 1 tsp vanilla extract
- 1/4 cup olive oil
- 1 1/2 cups whole wheat flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
- Preheat the oven to 350°F. Spray a standard 12-cup muffin tin with nonstick spray and set aside.
- Place sweet potato, egg, honey, almond milk, vanilla extract, and olive oil in a high-speed blender and puree until smooth.
- In a medium bowl, whisk together whole wheat flour, cocoa powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chocolate chips, then spoon the batter evenly into the muffin tin.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly, then enjoy.
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