Double Chocolate Sweet Potato Muffins
These double chocolate sweet potato muffins are a great way to use up leftover sweet potato. Moist, chocolatey, easy to bake and gluten-free. A tasty snack the whole family will enjoy!
Feeling hungry? Today I’m sharing a double chocolate sweet potato muffin recipe that’s gluten-free. After making sweet potato brownie bites several years ago, I’ve wanted to create a similar recipe in muffin form. And, since it’s been so darn cold outside this week, staying indoors and baking seemed like a good idea!
If you have leftover cooked sweet potato in the fridge like I did, this recipe will come together in no time. Adding sweet potato to these muffins makes them super moist. Did you also know sweet potatoes are high in fibre? I like to think it makes these sweet treats a little more guilt-free.
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If you eat gluten-free, I suggest keeping a few baking essentials on hand. Two of my favourites are Pamela’s baking mix and all-purpose gluten-free flour mix. Both make it easy to whip up muffins, cookies, pancakes and more quickly!
How to Make Chocolate Sweet Potato Muffins
Ingredients
- Pamela’s Baking and Pancake Mix
- Gluten-Free Flour (see recipe tips below)
- Cocoa Powder
- Baking Powder and Baking Soda
- Salt
- Milk
- Butter and Coconut Oil
- Eggs
- Vanilla
- Brown Sugar
- Sweet Potato (cooked and mashed)
- Chocolate Chips
Directions
- To make these muffins, simply whisk the dry ingredients together in one bowl (Pamela’s mix, gluten-free flour, cocoa powder, baking powder, baking soda and salt).
- Next, combine the wet ingredients in another bowl (milk, butter, coconut oil, eggs, vanilla, sugar, brown sugar and mashed sweet potato).
- Mix the two until just combined. And, of course, don’t forget to stir in the chocolate chips at the end to add that intense chocolate flavour so many of us love!
- Finally, fill your prepared muffin tins ¾ full and bake at 350°F for about 22 minutes.
The ingredient measurements, plus baking details are in the printable recipe card at the bottom of the post.
Pamela’s Mix Chocolate Muffin Recipe Tips
- Can I use vegetable oil instead? Yes, you can substitute vegetable oil in place of the melted butter and coconut oil.
- Can I use dairy-free milk? Yes, I used unsweetened almond milk. I recommend these dairy-free chocolate chips too!
- Can I use canned sweet potato? Yes, I prefer to roast and mash my own, but canned will work too. You can also substitute cooked and mashed yams.
- Where do I find Pamela’s Baking and Pancake Mix? I picked mine up in the health food aisle of our local grocery store. It’s also available to order from Amazon.
- I used this gluten-free all-purpose flour mix recipe with xanthan gum. Whip up a batch to have on hand for other recipes.
- Can I use regular all-purpose flour? Yes, use 1½ cups instead of Pamela’s and GF flour mix.
- I recommend using paper or parchment liners instead of simply spraying your muffin tin.
More Pamela’s Baking Mix Recipes
Double Chocolate Sweet Potato Muffins
Ingredients
Dry Ingredients
- 1 cup Pamela's baking and pancake mix
- ½ cup gluten-free all-purpose flour mix
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon sea salt
Wet Ingredients
- ½ cup milk or unsweetened almond milk
- ¼ cup unsalted butter, melted
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup granulated sugar
- ⅓ cup brown sugar, lightly packed
- ¾ cup cooked mashed sweet potato
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Prepare a muffin tin with paper liners or parchment and set aside.
- In a mixing bowl, whisk together dry ingredients, including Pamela's mix, gluten-free flour, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl, mix together wet ingredients, including milk, butter, coconut oil, eggs, vanilla, both sugars and mashed sweet potato.
- Pour the wet ingredients into the middle of the dry ingredients. Mix with a spatula until just combined. Gently stir in chocolate chips.
- Fill the prepared muffin tin until the cups are ¾ full and bake for 22-24 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
- Cool for 5 minutes, then transfer to a cooling rack.
- Store muffins at room temperature in an airtight container for 3-4 days, or carefully wrap and freeze up to 3 months.
Notes
-
- Can I use vegetable oil instead? Yes, you can substitute vegetable oil in place of the melted butter and coconut oil.
-
- Can I use dairy-free milk? Yes, I used unsweetened almond milk. I recommend these dairy-free chocolate chips too!
-
- Can I use canned sweet potato? Yes, I prefer to roast and mash my own, but canned will work too. You can also substitute cooked and mashed yams.
-
- Where do I find Pamela’s Baking and Pancake Mix? I picked mine up in the health food aisle of our local grocery store. It’s also available to order from Amazon.
-
- I used this gluten-free all-purpose flour mix recipe with xanthan gum. Whip up a batch to have on hand for other recipes.
-
- Can I use regular all-purpose flour? Yes, use 1½ cups instead of Pamela’s and GF flour mix.
-
- I recommend using paper or parchment liners instead of simply spraying your muffin tin.
Be sure to pin this chocolate sweet potato muffin recipe for later!
More Gluten-free Baking Recipes
- Almond Cupcakes with Fresh Strawberry Buttercream
- Chocolate Oat Breakfast Bars
- Greek Almond Cookies
- Plum Frangipane Dessert in Ramekins
- Blueberry Oat Muffins
- Ginger Apple Crumble Pie with Salted Caramel
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Have a sweet day!
