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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Healthy chocolate muffins

April 26, 2020 by Ania - 52

chocolate, easy, gluten-free, oil-free, refined sugar-freego to recipe

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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!

PS: If you make my healthy chocolate muffins, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

healthy chocolate muffins ingredients

healthy chocolate muffins process

healthy chocolate muffins batter

healthy chocolate muffins before after

healthy chocolate muffins

5.00 from 12 votes
Print
  • makes: 12
  • prep: 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.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Jan says

    April 26, 2020 at 4:55 pm

    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 🙂

    Reply
    • Ania says

      April 26, 2020 at 7:04 pm

      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

      Reply
  2. Fee says

    April 26, 2020 at 5:20 pm

    Hi Ania,
    Looks delicious.
    Would you know if these freeze well?
    Thank you!

    Reply
    • Ania says

      April 26, 2020 at 7:00 pm

      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

      Reply
  3. Marcy Modica says

    April 26, 2020 at 5:51 pm

    Can I make these with canned sweet potatoes?

    Reply
    • Ania says

      April 26, 2020 at 6:50 pm

      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

      Reply
  4. Linda says

    April 26, 2020 at 8:16 pm

    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!

    Reply
    • Ania says

      April 26, 2020 at 9:10 pm

      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

      Reply
  5. Tracy says

    April 27, 2020 at 1:48 am

    These look delicious! I’m thinking I could sub pumpkin for the sweet potato. Will definitely be making these soon!

    Reply
    • Ania says

      April 27, 2020 at 2:59 pm

      Hi Tracy,

      That should work well, I imagine! Hope you’ll enjoy them. Ania

      Reply
  6. Connie Ptak says

    April 27, 2020 at 3:02 am

    Do you think these would work with almond flour?

    Reply
    • Ania says

      April 27, 2020 at 2:59 pm

      Hi Connie,

      Possibly, but you may need to change some ratios to get the desired texture. Ania

      Reply
  7. Jessica says

    April 27, 2020 at 8:23 am

    I just baked these and they are amazing!!
    Thank you so much for such a simple and delicious recipe xx

    Reply
    • Ania says

      April 27, 2020 at 2:58 pm

      Thanks so much, Jessica! I am so happy you enjoyed them! x Ania

      Reply
  8. Kristi says

    April 28, 2020 at 9:27 am

    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

    Reply
    • Ania says

      April 28, 2020 at 2:19 pm

      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

      Reply
  9. Sophie says

    April 28, 2020 at 1:57 pm

    Mine are currently in the oven! How long do these keep & what’s the best way to store them? Thanks!

    Reply
    • Ania says

      April 28, 2020 at 2:24 pm

      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

      Reply
  10. Teresa Marrone says

    April 30, 2020 at 11:34 am

    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

    Reply
    • Ania says

      April 30, 2020 at 11:42 am

      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

      Reply
  11. Sue says

    May 8, 2020 at 2:03 am

    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.

    Reply
    • Ania says

      May 8, 2020 at 1:15 pm

      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

      Reply
  12. sandy spallino says

    May 9, 2020 at 6:34 am

    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.

    Reply
    • Ania says

      May 9, 2020 at 1:27 pm

      Thanks Sandy, I’m delighted you enjoyed them and the frosting sound lovely too. Ania

      Reply
  13. Linda says

    May 11, 2020 at 3:55 pm

    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?

    Reply
    • Ania says

      May 11, 2020 at 4:45 pm

      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

      Reply
  14. Oana says

    May 24, 2020 at 1:23 pm

    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!

    Reply
    • Ania says

      May 24, 2020 at 10:57 pm

      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

      Reply
  15. Kristin Driskell says

    June 12, 2020 at 8:39 pm

    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

    Reply
    • Ania says

      June 13, 2020 at 11:55 am

      Thank you so much for your kind words, Kristin! I’m delighted to hear that they went down so well with everyone. I do have a sweet potato chocolate loaf on the website already if you fancy trying that or my most recent double chocolate banana bread might also appeal to you. x Ania

      Reply
  16. Reena Katta says

    June 14, 2020 at 3:35 pm

    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.

    Reply
    • Ania says

      June 14, 2020 at 7:35 pm

      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

      Reply
  17. Irma says

    June 15, 2020 at 11:51 am

    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 🙂

    Reply
    • Ania says

      June 15, 2020 at 5:34 pm

      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

      Reply
  18. Cheryl Mae says

    June 30, 2020 at 6:37 am

    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.

    Reply
    • Ania says

      June 30, 2020 at 1:56 pm

      Hi Cheryl,

      The batter is supposed to be fairly thick, more spoonable rather than pourable. Hope you enjoyed them. Ania

      Reply
  19. Melanie says

    August 18, 2020 at 1:24 pm

    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

    Reply
    • Ania says

      August 18, 2020 at 1:37 pm

      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

      Reply
  20. Melanie says

    August 18, 2020 at 5:35 pm

    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!

    Reply
    • Ania says

      August 19, 2020 at 11:02 am

      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

      Reply
  21. Paula says

    September 14, 2020 at 12:50 am

    Can you make these with crunchy almond butter since this is what I have? My daughter gave me the recipe and raves about them

    Reply
    • Ania says

      September 14, 2020 at 8:38 pm

      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

      Reply
  22. Fiona Smith says

    November 3, 2020 at 12:53 pm

    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

    Reply
    • Ania says

      November 3, 2020 at 6:34 pm

      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

      Reply
  23. Lisa says

    January 4, 2021 at 1:02 pm

    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!

    Reply
    • Ania says

      January 4, 2021 at 1:48 pm

      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

      Reply
  24. Maya says

    January 10, 2021 at 5:15 pm

    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 🙂

    Reply
    • Ania says

      January 10, 2021 at 7:10 pm

      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

      Reply
  25. Asia says

    January 25, 2021 at 5:21 pm

    Absolutely yummy! They taste very chocolaty and indulgent without being overly sweet!

    Reply
    • Ania says

      January 25, 2021 at 7:51 pm

      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

      Reply
  26. Vanessa says

    February 3, 2021 at 9:29 pm

    I’m not normally a fan of sweet potatoes in cakes, but these were stunning!!!

    Reply
    • Ania says

      February 4, 2021 at 12:57 pm

      Thanks so much, Vanessa! I’m so happy to hear that you enjoyed these. x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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