We all know that chocolate = deliciousness. And these Chocolate Muffins with Sweet Potato are no exception. They come together so quickly in this one bowl, simple recipe. The sweet potato adds some extra nutrition to these fun and kid-approved muffins. And with less added sugar than a lot of muffin recipes, you won’t mind popping these freezer friendly muffins in the lunchbox.
What can be more comforting than a delicious chocolate muffin? And what is even better is that these chocolate muffins are low in added sugar and they have the goodness of sweet potato. So these freezer friendly Chocolate Muffins with Sweet Potato are just perfect for school lunches. And totally kid approved.
These muffins have a decadent feel about them. Very chocolaty, smooth and oh so more-ish. The texture of these probably errs more on the cupcake side of the fence than muffins…but…the sweet potato definitely bumps up the health factor so I am calling them muffins. But no matter what you want to call them, you WILL want to eat them. Which is the most important part right?
You will need:
- Sweet Potato – high in fibre and full of essential vitamins this ingredient adds sweetness and additional nutrition for a healthier take on a chocolate muffin. I used roasted sweet potato in this recipe as it is slightly sweeter but you could also use steamed or boiled sweet potato.
- Milk – adds creaminess and fluffiness in baking. You can use plain soy milk as a substitute if required to make this recipe dairy free.
- Maple Syrup – I use pure maple syrup as opposed to flavoured maple syrup. I enjoy the depth and caramel-like flavour of maple syrup in baking. If you do not have maple syrup you could use honey.
- Olive Oil – I use a low flavoured extra virgin olive oil in these Chocolate Muffins with Sweet Potato. You can use any low flavoured oil suitable for baking. You can also use melted butter.
- Eggs – these add protein to this recipe and structure to the muffins. I use large eggs as standard in my recipes.
- Vanilla Extract – I use a quality extract as opposed to essence in my recipes. You can get this from most supermarkets.
- Cocoa – I use cocoa in this recipe as opposed to cacao as I wanted a darker and richer feel to the muffin, though you can substitute with cacao.
- Self Raising Plain Flour – if you do not have self raising flour you can use plain flour and add in baking powder. To make self raising flour, mix two teaspoons of baking powder to each cup of plain flour. You could also use a wholemeal self raising flour though the muffin will be denser and you may wish to add more milk.
- Dark Chocolate Chips – you could use milk chocolate chips if you have them on hand but I wanted to create a rich, almost decadent chocolate muffin recipe. You can also just omit this ingredient though the muffin will be less sweet.
To make the Chocolate Muffins with Sweet Potato
Roast sweet potato in their jackets for around 25 minutes or until soft and cooked through. Set aside to cool then peel the skin. The skin will pull off easily with your fingers. Mash the sweet potato finely in a bowl or on a clean chopping board. You can make the sweet potato ahead of time or use left over sweet potato for this recipe.
In a large bowl add in the wet ingredients and the sweet potato and whisk to combine. Then add in the cocoa and whisk again until well combined.
Add in the dark chocolate chips and flour and fold through gently until combined ensuring the batter is not over-mixed.
Grease and line a muffin tin and bake the Chocolate Muffins with Sweet Potato for around 15 minutes or until cooked through and a skewer inserted comes out clean.
Freezing the Chocolate Muffins with Sweet Potato
These muffins freeze well. Once baked cool the muffins completely, then add into a container or reusable ziplock bag. The muffins will freeze well for 2-3 months. To defrost take the muffin out of the freezer the night before and defrost in the fridge or you can defrost in the microwave.
If you love the sound of these Chocolate Muffins with Sweet Potato you will also love my Double Chocolate Chip Muffins with Zucchini or these delicious Orange Chocolate Sweet Potato Brownies. Or for more delicious snacks made in muffin tins why not try my Microwave Muffin Tin Frittatas.Print
These Chocolate Muffins with Sweet Potato come together so quickly in this one bowl, simple recipe. The sweet potato adds some extra nutrition to these fun and kid-approved muffins. And with less added sugar than a lot of muffin recipes, you won’t mind popping these freezer friendly muffins in the lunchbox.
- 1 cup (250g) sweet potato roasted, peeled and mashed
- 3/4 cup milk
- 1/2 cup maple syrup
- 1/2 cup olive oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa
- 2 cups self raising plain flour
- 1/3 cup dark chocolate chips
- Heat your oven to 180c and halve or quarter your sweet potato with its skin on and bake for around 25 minutes or until softened and completely cooked through. Set aside to cool then peel and mash the sweet potato.
- Reduce the oven temperature to 175c and grease and line your muffin tin.
- In a large bowl add in the wet ingredients and the mashed sweet potato and whisk until well combined.
- Add in the cocoa and whisk again making sure there are no lumps of cocoa.
- Add the flour and chocolate chips and gently fold until just combined, taking care not to over-mix.
- Evenly spoon the mixture into the prepared muffin tin and bake for around 15 minutes or until cooked through and a sewer inserted into the centre of the muffins comes out clean.
Keywords: Chocolate Chip Muffins; Chocolate Muffins; Dark Chocolate Muffins; Chocolate Muffins; Chocolate Muffins with Sweet Potato