Healthy chocolate muffins

Healthy chocolate muffins

healthy chocolate muffins side

Ever since the lockdown started, I seem to be unable (except for when I was really poorly, in bed) to go a few days without baking something and since I am not able to give any of my baked goods away, my consumption of sweet stuff is really getting out of control… I guess I should not be surprised, I have always been an emotional eater and these are challenging times. I really look forward to feeling well enough to run again to be able to mitigate this not-so-healthy baking obsession, which is showing no signs of waning.

I’ve been making (or recipe testing as I tend to call it as a justification 😉 ) these healthier muffins almost every day for a week now. They started their lives as banana chocolate muffins, as banana bread fever (this recipe is insanely popular right now as eggs are in short supply apparently) appears to be sweeping through the lockdown nation. But later, as I ran out of bananas, I’ve morphed them into these sweet potato chocolate muffins and haven’t looked back!

I sent Duncan shopping at some point and told him to buy a few sweet potatoes (meaning 2-3) and he took this mission so seriously that he came back with 10, so that’s how sweet potato found its way into my new muffins. I actually prefer them to the banana version as they taste purely of chocolate, there is no aftertaste whatsoever. They are really easy to make, intensely chocolatey and studded with delicious chunks of dark chocolate, which you are welcome to skip but I strongly advise against this folly – they make these especially divine. Enjoy, stay well and keep on baking vegan!

healthy chocolate muffins ingredients

healthy chocolate muffins process

healthy chocolate muffins batter

healthy chocolate muffins before after

healthy chocolate muffins

makes
12
PREP
15 min
COOKING
21 min
makes
12
PREPARATION
15 min
COOKING
21 min
INGREDIENTS
WET INGREDIENTS

  • 225 g / 1 cup mashed baked sweet potato*, cold
  • 150 ml / ½ cup + 2 tbsp any plant milk (if using thick coconut milk, water it down 50%)
  • 120 g / ½ cup smooth hazelnut or almond butter or peanut butter (any natural nut or seed butter works!)
  • 150 ml / ½ cup + 2 tbsp maple syrup

DRY INGREDIENTS

  • 50 g / ½ cup cocoa powder
  • ¼ tsp fine sea salt
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 120 g / 1 cup all purpose wheat flour or GF all purpose flour mix (I use this one)
  • 150 g / 5¼ oz chopped vegan chocolate or chocolate chips (optional but recommended!)
METHOD
  1. Warm up the oven to 180° C / 355° F and line a muffin tray with paper liners or grease it well.
  2. You could do this step in a food processor or blender if you wish, but I tend to use a fork myself for a less fussy prep. Combine mashed sweet potato with plant milk by adding the milk gradually and mashing the potato flesh well with a fork. Add nut butter and maple syrup and stir thoroughly to combine.
  3. Next, fold in cocoa powder, salt, baking powder and baking soda.
  4. Finally fold in flour and most of the chopped chocolate or chocolate chips (leave some for decoration). If using wheat flour, be careful not to overmix – fold the flour in gently only until there are no flour pockets left.
  5. Distribute the batter between 12 muffins, decorate with chocolate chunks / chips and bake for 21-22 minutes, or until a toothpick comes out clean. Remove from the oven and allow them to cool down completely before eating.

NOTES
*This recipe requires just over 400 g / 14 oz of raw sweet potato. To bake the potatoes, set the oven to 200° C / 390° F and grab a small baking tray / dish. Pierce the potatoes with a sharp knife or a skewer in several places and place them on the baking tray. Bake for about 40-50 minutes (depending on their size), until the knife slides right in.

If you would like to add a frosting, I recommend this one.

I also tested freezing these and they freeze really well. The texture or flavour isn’t affected by freezing and defrosting. I recommend freezing them in an air-tight container though.

This recipe is adapted from two of my earlier recipes, this one and this one.

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NUTRITIONAL INFO
calories
230
12%
sugars
20 g
22%
fats
9 g
13%
saturates
4 g
18%
proteins
5 g
10%
carbs
38 g
14%
*per muffin
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5.0
15 reviews, 43 comments
REVIEWS & QUESTIONS
Dineke:
Hi! This looks delightful. Any chance this could work as a bundt cake rather than muffins? Perhaps I'd need to keep it in the oven longer? Thanks!
    Ania
    Ania:
    Hi Dineke,
    Yes, I don't see why not. I make a similar one as a loaf cake. I don't own a bundt mould so hard for me to tell you how long it will take to bake, but definitely longer than muffins (close to an hour, I imagine). x Ania
Joanna Faulds:
Thanks Ania. Would you wrap them in foil/clingfilm or just place in a box? :)
    Ania
    Ania:
    Hi Joanna,
    I don't think there is any need for either of those as the box offers enough of a barrier. x Ania
Wonderful muffins! I have made them once so far and did not get a chance to freeze them yet but I am going to make a bigger batch next time and try to freeze them.
Could you explain a little bit more how you freeze them? Do you freeze dough (prior to baking) or already baked muffins? How do you defrost them? Sorry for silly questions but I haven't frozen any cake/dough before ;)
    Ania
    Ania:
    Thank you, Jo. I am delighted to hear that! I recommend freezing them in a box to protect them from freezer smells / freeze burn. To defrost, I simply take out as many as I need a few hours ahead of time / the night before and leave them on a plate on the kitchen counter to thaw naturally. You could speed it up in a very low oven or microwave if you needed to. Hope this helps! Ania
Vanessa:
I'm not normally a fan of sweet potatoes in cakes, but these were stunning!!!
    Ania
    Ania:
    Thanks so much, Vanessa! I'm so happy to hear that you enjoyed these. x Ania
Asia:
Absolutely yummy! They taste very chocolaty and indulgent without being overly sweet!
    Ania
    Ania:
    Great to hear, Asia! I'm really happy to hear that you've enjoyed these and thanks for taking the time to let me know - much appreciated. x Ania
Maya:
I was absolutely stunned by this recipe! I never knew healthy baking could taste this good, and these are just amazing - fluffy, light, chocolatey and rich. Even better than 'regular‘ muffins honestly. I am sure I will be making these over and over again :)
    Ania
    Ania:
    Thank you so much for your kind feedback, Maya! I've had a pretty lousy week and your lovely words really put a smile my face - thank you! x Ania
Lisa:
These muffins are outstanding!! I make these at least once a month and keep them in the freezer so I always have them on hand. They freeze really well. I have made them exactly as written (yummmmm!!) but I do modify to reduce the fat content by cutting the almond butter in 1/2 and subbing unsweetened applesauce in its place and they still turn out amazing (so 1/4C almond butter and 1/4C applesauce). They taste just like a standard bakery muffin but without all the processed stuff. So good!! Thanks a million for this recipe, Ania!
    Ania
    Ania:
    I'm so happy to hear that you enjoy these so much, Lisa! And thank you for taking the time to let me and other readers know - very appreciated. Ania
Fiona Smith:
HI Ania,
I've just found your blog, it looks fantastic and I can't wait to try lots of your recipes..
I'd love to make your healthy chocolate muffins and as am gluten-free will use g-free flour but as we go into this new lockdown we are quite low on maple syrup but I have loads of coconut sugar - do you think I could substitute exact quantities?
Thanks, Fiona
    Ania
    Ania:
    Thanks Fiona. I'm so glad you found my blog and I hope you'll enjoy my recipes. With regards to your question, I don't think you can swap like for like as maple syrup contributes some of the moisture, but using a bit less (my *guess* is 60 ml / 1/4 cup - 80 ml / 1/3 cup less) plant milk should compensate enough if you use 1/2 cup + 2 tbsp of coconut sugar. Hope this works out well. Ania
Paula:
Can you make these with crunchy almond butter since this is what I have? My daughter gave me the recipe and raves about them
    Ania
    Ania:
    Hi Paula,
    Absolutely, yes! All it means is that you will have bits of almonds in the muffins - which isn't the worst thing, is it ;) ? I hope they will live up to your expectations. Ania
Melanie:
Hi Ania, thanks so much for your swift reply earlier. I decided to experiment by making a half batch with banana instead of sweet potato, and if that was no good I was then going to use the link to the recipe in your reply to me. However, the muffins have turned out great, they are deliciously moist , fluffY and well risen! The only thing I would say, is that they took longer, 30 minutes till the skewer came out clean. I think maybe because mashed bananas are possibly more liquidy than sweet potato, but this wasn’t a problem anyway, just a slightly longer baking time. And you can taste the banana a bit too, but I like that. Thank you for a great recipe, I shall be using it often!
    Ania
    Ania:
    I'm delighted to hear that Melanie! Yes, definitely bananas add more moisture so that makes a lot of sense. Thank you for letting me and other readers know, this is really helpful! Ania
Melanie:
Hi, I want to make these muffins but don’t have sweet potatoes. Can I sub bananas for the sweet potato ? I specifically want to make muffins rather than a loaf cake. Thanks
    Ania
    Ania:
    Hi Melanie,
    That's a tough one, I have only just tested this particular ratios of ingredients with a sweet potato and so I don't want to give you any false assurances. I think it would work but I also think that some adjustments to the quantities used may be needed. I think you may be better off using this recipe and baking it in a muffin tray for around 20-25 minutes. Hope this helps! Ania
Cheryl Mae:
I just made them and my sweet potatoes were white skinned but when I cu t them open they were purple. They were not very moist so my batter seemed pretty thick. I added a few more splashes of oat milk. How thick id the batter supposed to be when you put it in the muffin tins? They are in the oven now, so we will see.
    Ania
    Ania:
    Hi Cheryl,
    The batter is supposed to be fairly thick, more spoonable rather than pourable. Hope you enjoyed them. Ania
Irma:
Hi Ania,
Thanks for a keeper of a recipe.
I made this along with your recommended frosting from the sweet potato loaf recipe. Used a 24-mini cupcake tin.
A hit! I had to hide these from my kids.
The thing that took the longest was baking the sweet potato - everything else is a breeze.
And... I just realized I didn't eat a single one. I... don't know how this happened. A first in my life.
My husband and kids loved the taste :)
    Ania
    Ania:
    Hahaha, brilliant to hear that they went down so well that you had to hide them, but I am unimpressed to hear that you have not had a single one given that it sounds like it was you who did all the work ;) . x Ania
Reena Katta:
Oh my gosh. These were amazing! I love eating chocolate cupcakes/muffins but have been trying not to make them since they're so bad for you! Now I can happily make these. :) They were awesome. Thanks for sharing.
    Ania
    Ania:
    My pleasure! I'm delighted to hear that you enjoyed them so much. And thank you for letting me and my readers know - much appreciated! x Ania
Kristin Driskell:
I want to say these muffins are Fantastic tasting..I made them for my daughter and son in law as they are true Vegans..They loved them since then have made them for my Husband and I ..now I am making them in a cake so looking forward to a slice of rich chocolate taste.
Thank you so much for this recipe
Oana:
Hey Ania, thanks for the recipe! I made these 2 days ago and they were enjoyed by my non vegan friends. It got rave reviews and it was served among other less healthy (but also very yummy) vegan homemade treats, which says a lot about the quality of this recipe. I love your blog and often try out your recipes (or my variations on them). Keep up the great work!
    Ania
    Ania:
    Thanks so much, Oana! I'm delighted to hear that these went down so well and that you enjoy my other recipes. And thank you for taking the time to let me know. x Ania
Linda:
Hi Ania,
really want to try these but I don't have a muffin tray, would that work on a rectangular baking tray? Any suggestions?
    Ania
    Ania:
    Hi Linda,
    I have not tested it, but they should work in a low (brownie-type) tin, I imagine. The baking time will definitely need extending by at least 10-15 minutes, I would say. Hope that helps! Ania
sandy spallino:
These were absolutely amazing perfection. I frosted them with a chocolate frosting made out of only dates, vanilla extract, cashew butter and cocoa powder, and it took the muffins over the top. I also divided the muffins into two 6 inch cake pans and made a cake out of it with the frosting. Thanks for the recipe.
    Ania
    Ania:
    Thanks Sandy, I'm delighted you enjoyed them and the frosting sound lovely too. Ania
Sue:
Ooh Ania, these are waaaay too good. They are light and fluffy and go down too easily. I ate 2: the least of everyone here! But even so, I think I either need to stop making your recipes or up my workouts...I’ll be back. 😋 Thanks for another winner.
    Ania
    Ania:
    Hi Sue,
    Hahaha, I'm so pleased you and your family liked them so much. I feel your pain, I've put some weight on during lockdown due to the fact that I've had to stop running and was not able to stop baking and eating way too many baked goods. Really looking forward to feeling well enough to run again. Stay well. Ania
Teresa Marrone:
Hi! I’d like to make these today but I don’t have any milk. Is there any way I can substitute it?
Thank you!
Teresa
    Ania
    Ania:
    Hi Teresa,
    Sure thing, you could replace it with water or some water and some coffee (intensifies chocolate flavour). Hope you'll enjoy them. x Ania
Sophie:
Mine are currently in the oven! How long do these keep & what's the best way to store them? Thanks!
    Ania
    Ania:
    They will keep for 2-3 days at least in an air-tight container. I've also frozen a few, but I haven't defrosted them yet - once I do I will update the recipe if they continue to taste good. Hope that helps and that you'll enjoy them as much as we did! x Ania
Kristi:
These muffins are amazing! Thank you for the recipe :-) I used GF flour and macadamia milk and they turned out fudgy and super delicious. My kids are obsessed and they will definitely be a staple sweet treat in our house x
    Ania
    Ania:
    I'm delighted to hear that, Kristi. Thank you for letting me know that you and your kids enjoyed them and plan to make them again - I am really chuffed to hear that! Ania
Jessica:
I just baked these and they are amazing!!
Thank you so much for such a simple and delicious recipe xx
    Ania
    Ania:
    Thanks so much, Jessica! I am so happy you enjoyed them! x Ania
Connie Ptak:
Do you think these would work with almond flour?
    Ania
    Ania:
    Hi Connie,
    Possibly, but you may need to change some ratios to get the desired texture. Ania
Tracy:
These look delicious! I'm thinking I could sub pumpkin for the sweet potato. Will definitely be making these soon!
    Ania
    Ania:
    Hi Tracy,
    That should work well, I imagine! Hope you'll enjoy them. Ania
Linda:
I'm anxious to try these. I don't have any sweet potatoes but may have some canned pumpkin on hand. I think that would work because sweet potato pie and pumpkin pie are almost identical. I'll let you know. Needing some sweets myself!
    Ania
    Ania:
    Hi Linda,
    I am pretty sure this is going to work fine. My hunch is (I may be wrong) that canned pumpkin is a bit wetter than baked sweet potato so you may want to consider reducing the amount of plant milk a touch (by 1/4 cup or so) or baking them a bit longer maybe. Hope they work out well! Ania
Marcy Modica:
Can I make these with canned sweet potatoes?
    Ania
    Ania:
    Hi Marcy,
    I'll be honest, I had no idea you can buy them canned (suspect not here, in the UK) but I am guessing it will work well enough. Ania
Fee:
Hi Ania,
Looks delicious.
Would you know if these freeze well?
Thank you!
    Ania
    Ania:
    Hi Fee,
    I don't know yet as I've only just put them in the freezer last night and have not had them yet, but I do not see why not? Ania
Jan:
Hi Ania. I love the idea of using sweet potato in these muffins but I am wondering if I could adapt the recipe to not use chocolate so that I could make blueberry or apple or whatever else muffins. If I left out the cocoa powder would I need to add more flour or would that make the muffins too dry? So glad that you are feeling better. I missed your recipes for a while there. It felt like missing a friend :)
    Ania
    Ania:
    Aw, thank you Jan, that's so lovely to hear! I would not use sweet potato to make these blueberry or apple muffins - if that's what you mean? Sweet potato will come through without cocoa. Instead, you may want to use one of these recipes: blueberry and apple one. Hope that helps, let me know if not! Ania
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