Vegan Sweet Potato Chocolate Muffins
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Healthy Kid Friendly Sweet Potato Chocolate Muffins

These Sweet Potato Chocolate Muffins are super chocolatey and fudgey. They make a great indulgent (but very healthy) snack, or even dessert. They seriously taste just like chocolate brownies.

Your kids will love these, and they’ll never guess that they’re jammed packed with super healthy sweet potato! I think that sweet potato makes up at least half of the ingredients!

These muffins are nut free, so make a great option for school lunches. They would also make a great dish for a party or afternoon tea.

To Make Sweet Potato Chocolate Muffins

I made these muffins as mini muffins as they fit in lunch boxes better, but you can also make larger muffins if you’d prefer. This mix makes approximately 24 mini muffins, or 12 larger ones.

First step for these muffins is to cook the sweet potato. You can either steam or bake. I normally just steam the sweet potato, because it’s faster. If I have time, then I will bake the sweet potato, because it becomes sweeter, but be aware that you will need quite a lot because it will reduce down in size. I normally cook about 4 cups to get the 2 cups required for this recipe.

I have been making my muffins in the food processor lately, because I find it really fast and easy (although the washing up afterwards is still annoying…). If you have a processor, you can just put all of the ingredients in and process until smooth.

When you’re making this recipe, you don’t want the mix to get too dry, or the muffins will be quite tough. The amount of milk that you need will depend on how dry the sweet potato ends up. I recommend starting with the half a cup and adding more if you need to make the batter smooth.

If you have a blender, you can blend the sweet potato, apple and milk in a blender until smooth, and then combine the wet and dry ingredients in a bowl.

If you have neither a blender, nor a processor, then you can mash the sweet potato and combine it with the apple puree and milk, whisking until fully combined and as smooth as you can make it. Then add the combined wet ingredients to the dry and mix until smooth. If you’re making the recipe by hand, then I recommend that you steam the sweet potato as it will be softer.

Apple Puree: Here in Australia, you can get tubs of apple puree in the tinned fruit section. This is pure apple that has been pureed, with nothing else added. I believe the equivalent in the US is apple sauce, but I’m not 100% sure. Here in Australia, apple sauce has sugar added to it. Make sure you check the ingredients to make sure it’s pure apple, without extra sugar. If you can’t find some without sugar, then you may need to reduce the amount of added sugar in the recipe or they will be too sweet.

Update: A friend from America has recommended Mott’s Unsweetened Apple Sauce as a good US equivalent.

Gluten Free: You can make this recipe gluten free by substituting gluten free flour for the wholemeal flour.

If you’re looking for more hidden veg baking options, check out my Super Green Spinach Muffins, or Chocolate Zucchini Slice.

Vegan Sweet Potato Chocolate Muffins

Sweet Potato Chocolate Muffins

These Sweet Potato Chocolate Muffins are rich and fudgey, and make a great snack or dessert.
Servings 24 Mini Muffins


  • 2 cups Cooked Sweet Potato roasted or steamed
  • 120g tub Apple Puree (4oz unsweetened apple sauce)
  • 1 cup Wholemeal Plain Flour
  • 2 tspn Baking Powder
  • 1 cup Brown Sugar
  • 3/4 cup Cocoa
  • 1/2 – 1 cup Dairy Free Milk I recommend unsweetened almond


  • Preheat oven to 180 degrees C.
  • Line muffin trays with patty pans, or use non stick trays.
  • Add all ingredients to food processor. Process until smooth. The mixture needs to be smooth and not too thick. If it is too dry or thick, add some of the extra milk and process until smooth.
  • Spoon mix into prepared muffin trays.
  • Bake for approximately 10 minutes for mini muffins, or 15 – 20 for larger muffins, until cooked through and browned on top.
  • Turn onto a cooling rack. Enjoy 🙂
  • Muffins can be stored in a sealed container in the fridge for 3 – 4 days, or frozen.

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