Gluten-Free Vegan Chocolate Sweet Potato Muffins

These Gluten-Free Vegan Chocolate Sweet Potato Muffins are rich and moist, and taste like sweet potato brownies or sweet potato chocolate cake! They're easy to make and refined sugar free too.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Cook the sweet potato.
• Place the cooked sweet potatoes and plant-based milk in a food processor or blender.

Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

• Blend until completely smooth.

• Mix together with all the other ingredients in a mixing bowl.

• Divide the batter between muffin cases in a muffin/cupcake tin.

• Bake for 20 minutes.

How long do these keep for?

Though these muffins do taste best when fresh, they keep well covered in the fridge for up to a few days. 

Substitutions you can make

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup, date syrup etc.
• You can replace the ground almonds with ground walnuts.
• For a nut-free version: replace the ground almonds with ground sunflower seeds and use a nut-free plant-based milk.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
• You can omit the chocolate chips.
• For a refined sugar free version: use refined sugar free chocolate chips.
• If you don't like sweet potatoes, make my Chocolate Pumpkin Muffins or Chocolate Muffins recipe instead!
• Want to make a loaf instead? Use my Sweet Potato Chocolate Cake recipe!

More gluten-free vegan muffin recipes

• Carrot Muffins
• Blueberry Banana Bread Muffins
• Chocolate Muffins
• Apple Muffins
• Blueberry Muffins
• Chocolate Banana Muffins
• Banana Muffins
• Orange Muffins
• Lemon Muffins
• Chocolate Zucchini Muffins
• Gingerbread Muffins
• Orange Poppy Seed Muffins
• Purple Sweet Potato Ube Muffins
• Yogurt Muffins

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Chocolate Sweet Potato Muffins

These Gluten-Free Vegan Chocolate Sweet Potato Muffins are rich and moist, and taste like sweet potato brownies!

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten-free chocolate sweet potato muffins, gluten-free vegan chocolate muffins, vegan chocolate sweet potato muffins

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 muffins

Calories: 234kcal

Author: Rhian Williams

Ingredients

• ▢ 250 g (8.8 oz) raw sweet potatoes (about 1 medium-sized sweet potato)
• ▢ 175 ml (¾ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 12 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
• ▢ Pinch salt
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) **
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 50 g (½ cup) cocoa powder
• ▢ 4 teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 50 g (⅓ cup) dark chocolate chips *** (optional - ensure vegan/gluten-free if necessary)

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Cook the sweet potatoes by boiling, steaming or roasting them until very soft and tender.
• Discard any skins, and place in a food processor or blender, with the milk.
• Blend until completely smooth - you might have to mix it around a few times.
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the blended sweet potato mixture to the same bowl along with the maple syrup, vinegar, salt and ground almonds.
• Sift in the flour, cocoa powder, baking powder and bicarbonate of soda.
• If using, add the chocolate chips and stir in carefully.
• Transfer the mixture between muffin cases in a muffin tin.
• Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
• Tastes best when fresh, but keeps covered in the fridge for up to a few days.

Notes

*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the muffins fluffy. If you can’t get hold of vinegar, replace it with 1 tablespoon of lemon juice.

**You can alternatively use almond flour.

***For a refined sugar free version, omit the chocolate chips or use refined sugar free chocolate chips or chunks.

Nutrition Facts

Gluten-Free Vegan Chocolate Sweet Potato Muffins

Amount Per Serving

Calories 234 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g25%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Sodium 58mg2%

Potassium 314mg9%

Carbohydrates 31g10%

Fiber 5g20%

Sugar 14g16%

Protein 5g10%

Vitamin A 2956IU59%

Vitamin C 1mg1%

Calcium 143mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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