Salted Chocolate Chip Sweet Potato Muffins | Healthy + Delicious

Chocolate chip sweet potato muffins are on repeat in our house and for good reason! Roasted sweet potatoes pack delicious flavor plus lots of health benefits. These loaded muffins are perfect for breakfast, snacking or a healthy dessert!

Everyone’s been geeking out about pumpkin lately (me included) but let’s not forget about the year-round MVP root veggie… sweet potatoes!

We’ve seen them made into plenty of savory recipes like loaded nachos, toasts with all kinds of toppings, Turkey Sweet Potato Chili, Chipotle Sweet Potato Fries and stuffed with all the goods… so why not bake them into something sweet?

Growing up my family NEVER ate sweet potatoes.

It actually wasn’t until college that I learned how amazing they are. Even then I was mostly just eating them in a fried form (now in my air fryer!)… but my life was forever changed.

There’s so much debate on Instagram on whether you’re team sweet or team savory when it comes to breakfast, and I’m a sweets gal 100%!

There’s nothing better than some apple cinnamon oatmeal, peanut butter + yogurt toast or these chocolate chip sweet potato muffins with some hot coffee when you wake up!

I prefer eating them for a sweet treat in my yogurt bowls or on some halo top with a nut butter drizzle… but what else is new?

I honestly can’t believe there was a time I restricted myself from eating peanut butter. I think it’s safe to say I made up those 2 years of restricting within a few months after I reintroduced it into my diet. HA!

But you’re not here to read about how I overcame my eating disorder… you’re here for these healthy chocolate chip sweet potato muffins and I’m ALL about it!

Before making these muffins, you’ll need to roast up some sweet potatoes in the oven.

Why You’ll Love this Sweet Potato Muffin Recipe

Simple ingredients – these delicious muffins are made with whole ingredients and less added sugar than other muffins. 

Use up sweet potatoes – if you have extra potatoes or leftovers, this is a great way to use them up. 

Easy breakfast – muffins are so simple for the mornings! We recommend making a double batch and freezing for later. This time of year these won’t last long! 

How to Roast Whole Sweet Potatoes in the Oven:

1. You will need to roast 4 medium-sized sweet potatoes at 375 degrees F for 45 mins for this muffin recipe.
2. First, you’ll need to poke holes in sweet potatoes with a fork and place them on a baking sheet.
3. Allow them to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato!

I like the sweet potato to be pureed with no chunks. I acquire this texture by throwing the sweet potato (skin removed) in my ninja food processor until smooth.

Can I swap out the Sweet Potatoes for something else?

• I have only tried this recipe with sweet potatoes, but I’m fairly confident you could sub the sweet potatoes for pumpkin puree or banana.
• The banana mash would be much sweeter than the sweet potato mash, so you may want to reduce some of the sugar if you go that route!
• The pumpkin would be less sweet, so you would probably want to add some additional sugar if you choose that option!

I love eating these chocolate chip muffins fresh out of the oven with some almond milk or warmed up in the microwave the next day.

You can also freeze them to have on hand! I love freezing my baked goods and chopping them up on some ice cream.

Like I said… I’m all about my sweet treats!

Ingredients Needed

• Roasted Sweet Potatoes (Mashed) – you could also use leftover sweet potatoes that have already been cooked. 
• eggs
• Unsweetened Applesauce
• pure maple syrup
• Milk – I used almond milk
• Avocado Oil – or melted coconut oil or olive oil 
• Vanilla Extract
• All Purpose Flour 
• Ground Cinnamon
• Baking Soda – responsible for fluffy muffins, so make sure it’s not expired. 
• Salt 
•  Dark Chocolate Chips – save a little extra to add on top.

Other Supplies Needed

• A Muffin Pan
• Hand Mixer or Standing Mixer
• Baking Pan for Roasting Sweet Potatoes
• Large Mixing Bowl
• Muffin Liners
• Coconut Oil Spray or Avocado Oil Spray

How To Make Easy Sweet Potato Muffins

Poke holes in 4 medium sweet potatoes and place on a parchment lined baking sheet. Bake for 45 minutes at 375 degrees. Cool for 10 minutes. Remove the skin and puree or mash. 

Reduce the oven temperature to 350 degrees. Place the liners in the muffin cups. 

Combine the mashed sweet potato, eggs, oil, vanilla, applesauce, milk, and maple syrup in a medium bowl. Mix well. 

Add the dry ingredients to the wet ingredients while mixing on low speed. 

Fold in the chocolate chips to the flour mixture. Don’t overmix. This will take away the fluffy texture and make them tougher. 

Use an ice cream scoop to divide the muffin batter evenly. 

​Top with a few extra chocolate chips and bake for 20-25 minutes. 

Cool in the pan for 5 minutes, then transfer to a wire rack. 

Variations

Mini muffins: follow the same recipe and use the mini muffin pan instead. Keep an eye on them. They will need less baking time. 

Vegan sweet potato muffins: replace the regular eggs with flax eggs. Use vegan chocolate chips or omit all all together. 

Gluten free muffins: use gluten free flour, like Bob’s Red Mill. 

Pumpkin pie spice: add a little for more fall flavors. 

Canned sweet potato puree: as a substitute if you don’t want to roast the potatoes first. 

Nuts: feel free to add some chopped pecans to the batter. 

How to Store 

Leftover muffins can be kept in an airtight container or bag for up to 3 days in the refrigerator. You can also freeze then set them out at room temperature about 30 minutes before you are ready to eat. 

I can’t wait to hear what you think about these healthy and delicious sweet potato muffins! They were a huge hit at Michael’s office and with our friends.

ALSO — don’t forget to tag me on Instagram when you make these easy muffins so I can share them to my stories as well!

PIN ME FOR LATER

More Sweet Potato desserts to try:

• Vegan Sweet Potato Cinnamon Roll Muffins
• Healthy Sweet Potato Banana Muffins | Dairy-Free
• Vegan Sweet Potato Brownies | Made with Oat Flour!
• Healthy Sweet Potato Waffles | Dairy-Free

More Healthy Muffin Recipes

• Healthy Peanut Butter Chocolate Banana Muffins
• Banana Blueberry Oatmeal Muffins
• Oatmeal Chocolate Chip Muffins
• Pistachio Muffins
• Pumpkin Banana Muffins

Sweet Potato Muffins with Chocolate Chips

This sweet potato muffins recipe is fluffy, perfect for fall, easy to make and the best part is that you can use leftover potatoes if you have them and they have less sugar than the regular muffin recipe. 

4.84 from 31 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Ingredients

  

• 1 1/2 Cup Roasted Sweet Potato Mashed
• 2 eggs
• 1/2 Cup Unsweetened Applesauce
• 1/4 Cup pure maple syrup
• 1/2 Cup Milk I used almond mmilk
• 2 Tbsp Avocado Oil Can use coconut oil or EVOO too
• 1 Tsp Vanilla Extract
• 1 1/2 Cup All Purpose Flour Plus 2 Tbsp
• 2 Tsp Cinnamon
• 1 Tsp Baking Soda
• 1/2 Tsp Salt Plus extra for topping
• 1/2 Cup Dark Chocolate Chips Plus 2 Tbsp for topping

Instructions

 

• Roast ~4 medium-sized sweet potatoes at 375 degrees F for 45 mins. (Poke holes in sweet potatoes with a fork and place sweet potatoes on a baking sheet.) Allow to cool for 10 minutes. Remove the skin and mash out 1 ½ cups of the sweet potato leaving no chunks! I wanted mine pureed so I used my food processor for this step.
• Change heat to 350 degrees F and line a 12 cup muffin tin with liners. Spray the inside of them with nonstick cooking spray. We don’t want them sticking to the liners!
• In a large bowl, combine mashed sweet potato, eggs, maple syrup, oil, vanilla, applesauce, and milk.
• Mixing on low, add in flour, cinnamon, baking soda, and salt.
• Fold in ½ cup chocolate chips.
• Divide batter evenly into muffin liners, top with a few chocolate chips, and bake for 20-25 mins. Cool muffins for 5 minutes and top with sea salt if desired! Store in the fridge and NOT on the counter for up to 3 days.

Notes

This is a great recipe to use up leftover cooked sweet potatoes. 

Store in the refrigerator for up to 3 days or freeze for 2 months. 

Keyword sweet potato muffins

Tried this recipe?Let us know how it was!