These gluten-free Sweet Potato Chocolate Chip Muffins are a delicious and nutritious treat that can be served for breakfast or taken on-the-go. Use your leftover baked sweet potatoes to make these yummy muffins using simple ingredients. This recipe can also be made dairy-free and vegan.

sweet potato chocolate chip muffins on a cooling rack.

Who doesn’t love a sweet muffin filled with chocolate chips?! The best part is that these sweet potato chocolate muffins are nutritious, too!

I’ve used leftover sweet potato combined with dark chocolate chips to create what is sure to become your new favorite muffin recipe! You may even want to make a double batch and freeze one for later.

I’ve included adaptions to make this gluten-free muffin recipe dairy-free, nut-free, and vegan as well.

Sweet Potato Muffin Recipe Benefits

  • You can serve these Sweet Potato Muffins for a healthy dessert or as a great breakfast or snack option. They’re perfect for kids because they have some natural sweetness from the sweet potato, plus extra sweetness from the maple syrup and chocolate chips. In other words, they can help get nutrition and fiber into your kid’s body without too much fuss (see my list of the best vegetables for picky eaters).
  • Each muffin has a nice balance of protein, fat, and carbs, making these muffins a great on-the-go breakfast or snack. This recipe is also very high in beta-carotene which is an important antioxidant.
  • These muffins are dairy-free, and can be adapted to be nut-free and gluten-free as well (see the substitutions list below).
  • Lastly, the cooked sweet puree helps to keep the muffins moist, reducing the amount of oil needed.
ingredients for sweet potato muffins in mixing bowl.

Ingredients

  • Baked sweet potato makes the base of these healthy muffins. You can bake a sweet potato just for this recipe, or use any leftover ones from your refrigerator or freezer (see how to freeze sweet potatoes). For easy baking instructions, see my recipe for Instant Pot Sweet Potatoes.
  • Coconut oil replaces butter and helps add moistness without any dairy. Don’t use vegetable oil as it is not on my list of healthy cooking oils.
  • Rolled oats help add substance and texture to the muffins. I also used gluten-free baking flour instead of whole wheat flour.
  • Maple syrup, vanilla extract, and dairy-free chocolate chips add a bit more sweetness and depth of flavor and make these Sweet Potato Muffins a real treat.

Please see the full recipe in the recipe card at the end of this post for the exact measurements.

Recipe Steps

Step One

Preheat your oven to 400F. Spray a 12-well muffin tin with nonstick cooking spray and set aside.

Step Two

In a medium bowl, combine the sweet potato, coconut oil, egg (or vegan egg), maple syrup, milk, and vanilla, and stir to combine.

Step Three

In a large mixing bowl, combine the oats, gluten-free flour, baking powder, baking soda, cinnamon, salt, walnuts, and chocolate chips.

You can use all purpose flour or oat flour if you aren’t on a gluten free diet. Use cassava flour or almond flour to make these paleo sweet potato muffins.

Stir to combine.

Step Four

Pour the wet ingredients into the dry ingredients in a large bowl, and stir to combine.

Step Five

Divide the batter between the muffin wells (with or without paper liners or muffins liners) or muffin cups and bake for 30 minutes or until the tops of the muffins start to turn a golden brown.

For best results, let the muffins cool for 10 minutes.

Step Six

Serve warm or at room temperature and enjoy!

pouring sweet potato muffin batter in muffin tin.

Recipe Tips

  • To make the mashed sweet potato, bake one large sweet potato at 400F for 60 minutes. Let the potato cool and then peel it and transfer the flesh to a small bowl. Mash the flesh with a fork.
  • Store any leftover muffins in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 2 months.
  • To make this recipe nut-free, use oat milk instead of almond milk and leave out the walnuts.
  • To make the chia or flax egg, combine one tablespoon of ground flax seeds or whole chia seeds in a small bowl with three tablespoons of water. Stir and let the mixture sit for about 5 minutes to gel before using.
  • If you aren’t on a vegan diet, you can use a regular egg instead of the chia or flax egg..

Recipe FAQs

What kind of chocolate chips do you recommend?

There are several quality brands of vegan chocolate chips on the market now. Just be sure to read the ingredient label to make sure they are milk-free.

Can I use Japanese sweet potatoes in this recipe?

This recipe was tested using regular orange-fleshed sweet potatoes. You can use the white-fleshed Japanese sweet potatoes or white sweet potato, but the color and texture of the muffins will be different than the photos here.

What kind of gluten-free flour do you recommend?

I used the Bob’s 1-to-1 Gluten-Free Baking Flour with great results! You can also use almond flour but the muffins will be more dense and the nutrition information will be different than stated in the recipe card.

sweet potato muffins served on a plate with glass of almond milk.

More Healthy Muffin Recipes You Might Like

And, don’t miss my Cinnamon Sweet Potato Bread recipe that is gluten-free and vegan-friendly!

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Chocolate-Chip-Sweet-Potato-Muffins-on-plate

Sweet Potato Chocolate Chip Muffins (Gluten-Free)

These gluten-free Sweet Potato Chocolate Chip Muffins are a delicious and nutritious treat that can be served for breakfast or taken on-the-go. Use your leftover baked sweet potatoes to make these yummy muffins using simple ingredients. This recipe can also be made dairy-free and vegan.

  • Total Time: 55 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 1 cup mashed sweet potato (from about 1 large baked sweet potato; see notes)
  • 1/4 cup coconut oil, melted
  • 1 egg or 1 chia or flax egg (see notes)
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (use gluten-free oats for gluten-free diets)
  • 1 cup gluten-free baking flour (you can use all-purpose flour if you aren’t on a gluten-free diet)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup walnuts
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat your oven to 400F. Spray a 12-well muffin tin with nonstick cooking spray and set aside. 
  2. In a medium bowl, combine the mashed sweet potato, coconut oil, egg or flax or chia egg, maple syrup, milk, and vanilla, and stir to combine.
  3. In a large mixing bowl, combine the oats, flour, baking powder, baking soda, cinnamon, salt, walnuts, and chocolate chips. Stir to combine.
  4. Pour the wet ingredients into the dry ingredients, and stir to combine. 
  5. Divide the batter between the muffin wells and bake for 30 minutes or until the tops of the muffins start to turn a golden brown. Let the muffins cool for 10 minutes before removing them from the muffin tin.
  6. Serve warm or at room temperature.

Notes

  1. To make the mashed sweet potato, bake one large sweet potato at 400F for 60 minutes. Let the potato cool and then peel it and transfer the flesh to a small bowl. Mash the flesh with a fork.
  2. Store any leftover muffins in an air-tight container in the refrigerator for up to 5 days and in the freezer for up to 2 months.
  3. To make this recipe nut-free, use oat milk instead of almond milk and leave out the walnuts.
  4. To make a chia or flax egg, combine one tablespoon of ground flax seeds or whole chia seeds in a small bowl with three tablespoons of water. Stir and let the mixture sit for about 5 minutes to gel before using.
  5. If you aren’t on a vegan diet, you can use a regular egg instead of the chia or flax egg.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 226
  • Sugar: 14.1 g
  • Sodium: 174 mg
  • Fat: 9.4 g
  • Saturated Fat: 5.8 g
  • Carbohydrates: 31.6 g
  • Fiber: 2.4 g
  • Protein: 3.9 g
  • Cholesterol: 15.5 mg

Keywords: healthy muffins, muffins made with cooked sweet potato, gluten free muffins

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.