I love to bake. Baking, for me, is an escape. It’s relaxing and fun and yields a delicious reward. If there’s one thing I bake more than anything else in our house it is muffins. While I’ve always been a muffin-lover, becoming a mom turned me into a muffin making machine. Ever since our three-and-a-half year old began eating muffins, I’ve made countless batches (you may see some of his favorites in this post: Toddler Muffin Recipes) and love involving him in the process.
Without a doubt, Chase’s all-time favorite muffins are my whole wheat pumpkin muffins and we almost always have some on hand, usually in the freezer since I make a double batch of them every time we whip them up so I can freeze one. One afternoon earlier this year, Chase asked to make pumpkin muffins and when I went to the pantry to grab pumpkin puree, I realized we were all out. A can of sweet potato puree stared back at me, so I grabbed it and crossed my fingers it would work well as a pumpkin substitute. We ended up loving the muffins and the next few times I set out to make muffins, I made tiny tweaks to the pumpkin muffin recipe and ended up with fluffy whole wheat chocolate chip sweet potato muffins our whole family cannot stop eating.
These chocolate chip sweet potato muffins are made with a base of whole wheat flour and sweet potato and they are naturally sweetened with maple syrup. They’re easy enough to make dairy-free if you select dairy-free chocolate chips or even omit the chocolate chips altogether. And if you’re not feelin’ chocolate, the muffins are still fabulous chocolate chip-free, too!
Chocolate Chip Sweet Potato Muffins
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Chocolate Chip Sweet Potato Muffins
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: baked goods, breakfast, snacks, muffins
Description
Made with wholesome ingredients and naturally sweetened, these whole wheat chocolate chip sweet potato muffins are perfect for breakfast and make a great grab-and-go snack.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 cup sweet potato puree (ideally from a can, as this will make the muffins slightly less dense )
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup melted coconut oil (I prefer using liquid coconut oil and love this coconut oil which has no taste)
- 1/2 – 3/4 cup chocolate chips (depending on desired level of chocolate chippy-ness)
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
- Mix all of the dry ingredients (whole wheat flour through nutmeg) in a large bowl.
- In a small bowl, combine sweet potato puree, eggs, maple syrup and vanilla extract. Pour in melted coconut oil and stir rapidly.
- Pour the sweet potato mixture into the whole wheat flour mixture and stir to combine. Once everything is mixed together, gently fold in the chocolate chips.
- Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly and enjoy.
Nutrition
- Serving Size: 1 muffin
- Calories: 255
- Sugar: 16g
- Sodium: 230mg
- Fat: 13g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
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We love keeping baked goods on hand too, but I haven’t made any in a little while. Funny enough, we don’t have canned sweet potato but do have pumpkin. I’ll be making these this evening! My husband is going out of town for the weekend, and I’m excited to pack some for him to take. Thank you!
The pumpkin version is our go-to!! Hope you guys love them!! ?
I have no idea why there are two ⭐️ under my comment. Um these are definitely 5+! Thank you, Julie, for the recipe!
I’m so happy you tried them and liked them!! And thanks for the 5 stars!
I would have never thought to put sweet potatoes into a muffin. What a great idea!
Hope you love them if you give them a try!
I love a good muffin recipe and the sweet potato aspect in this one is intriguing. I didn’t even know they made sweet potato puree!
Can I substitute almond flour for the whole wheat flour? Or, some other gluten-free flour? Thanks.
I used Bob’s Red Mill’s 1-for-1 GF all purpose baking flour (in the blue bag), and it worked beautifully!
I’ve never baked with sweet potato puree, but these sound delicious.
These look so good! I have a recipe for chocolate chip banana bread that I bet could be converted into muffins – and I wonder if I could use sweet potato puree instead! I’ve never thought about using sweet potato in muffins, but it sounds genius! And since Chase loves them, I would imagine my 3 yo girly would too!
Sounds worth a shot to me!! You just might want to add a little more sweetness to make up for the sweetness in the bananas to be safe!
Made these this morning with canned pumpkin (because that is what I had on hand). My son loved them so much he had two for lunch! I helped myself to two as well :-). Will definitely be printing and making again.
I am so glad he liked them so much and that you did as well! Thanks for taking the time to comment back and let me know — and leave a rating. That means a lot!!
I made these muffins this morning for me and my little girl and they were a big hit even without the chocolate chips! Thanks for sharing this recipe.
I’m so glad to hear it!!! We love them without the chocolate chips, too! And I like them with chopped walnut though those got vetoed by the rest of my crew. 🙂
Also, thanks so much for taking the time to leave a rating and a comment!! 🙂
Made these for my son’s birthday. Used a freshly baked sweet potato… just mashed it up and it worked perfectly! I used half butter and half coconut oil for the “oil”. Excellent recipe. I will make these again but omit the chocolate because I honestly preferred the bites with just the sweet potato muffin goodness. And that it coming from a chocolateaholic!
Woohoo! So happy they were a hit — and Happy Birthday to your little guy!!! <3 Thanks so much for the comment + rating, Amy!
Ah I just made these (kind of ) for my 3 year old! We didn’t have coconut oil so used whatever oil we had on hand and we used pumpkin as well, but they are light and fluffy and delicious!
Thank you Julie!
So happy you all liked them, Courtney!!
Love this muffins! Can’t wait to try it.
Can’t wait to try the recipe.
Made these for our 3 girls and they were a hit! I subbed whole rolled oats for half the flour snd they came out great!
So happy to hear it!!
Made these tonight with my daughter. She loves muffins, and I’m always looking for the healthiest versions. I left out the chocolate chips for her but think I would really enjoy some chocolate! Made a double batch and froze some. Thanks for another great recipe!
hooray! so happy to hear you liked them!
Hi Julie! I had fun cruising around your website/blog. Your recipe for Chocolate Chip Sweet Potato Muffins caught my eye.
And … I had everything on hand, even the sweet potato. These were easy and fun to make. I had friends drop by in the early afternoon and these were perfect to go with a cup of coffee while we chatted. Thanks for sharing!!
I didn’t think it was possible for me to like a muffin I felt good about serving my toddlers, but these are amazing! My daughter loves muffins, but I am a little more picky. These were so delicious, we just made our second batch this week. I made them in the food processor like The Lean Green Bean makes most of her muffins, and it made it even easier. Thanks for the tip on adding coconut oil quickly-I always had trouble with it seizing up. This worked perfectly, especially in the food processor. Thanks for a great, easy, go-to recipe that’s become part of our muffin rotation.
Turned out delicious!! I’ve never baked with sweet potato so I wasn’t sure what to expect, but my my 1-year-old and I both LOVED them! We’ll definitely be making them again soon 🙂
Hooray!! Thank you for taking the time to leave a review Kately — I appreciate it so much!
Perfect and oh so delicious! I followed the recipe exactly and i passed it along to my sisters!
woohoo! so glad it was a hit. thanks for leaving review, jo!
I’ve made these so many times & my kids love them!!
This is one of me and my husbands favorite muffins! So delicious and have a slightly nutty flavor and very comforting. I just slow roast sweet potatoes while in oven until very soft and use the filling and it works great.
I love these Chocolate Chip Sweet Potato Muffins, tried last week . Thanks for sharing this with us.
I’m so glad!! So appreciate the comment + rating!