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Double Chocolate Sweet Potato Muffins

These double chocolate sweet potato muffins are a great way to use up leftover sweet potato. Gluten-free, moist, chocolatey, and easy to make!

Course Dessert, Snack
Keyword chocolate sweet potato muffins, gluten free muffins
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12

Ingredients

Dry Ingredients

  • 1 cup Pamela's baking and pancake mix
  • ½ cup gluten-free all-purpose flour mix
  • ½ cup cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • tsp. 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 tsp. pure vanilla extract
  • cup granulated sugar
  • cup brown sugar, lightly packed
  • ¾ cup cooked mashed sweet potato
  • cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Prepare a muffin tin with paper liners or parchment and set aside.

  2. In a mixing bowl, whisk together dry ingredients, including Pamela's mix, gluten-free flour, cocoa powder, baking powder, baking soda and salt.

  3. In a separate bowl, mix together wet ingredients, including milk, butter, coconut oil, eggs, vanilla, both sugars and mashed sweet potato.

  4. Pour the wet ingredients into the middle of the dry ingredients. Mix with a spatula until just combined. Gently stir in chocolate chips.

  5. 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.

  6. Cool for 5 minutes, then transfer to a cooling rack.

  7. Store muffins at room temperature in an airtight container for 3-4 days, or carefully wrap and freeze up to 3 months.