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Sweet Potato Chocolate Chip Muffins

By March 31, 2016June 5th, 2020No Comments

Chocolate chip muffins that are loaded with anti-cancer beta-carotene… Yes please! These sweet potato chocolate chip muffins are gluten and dairy free as well as paleo, so what’s not to love?

Enjoy these muffins as a healthier-alternative to other chocolate chip muffins for breakfast, as a snack, or as dessert!

Sweet Potato Chocolate Chip Muffins

Prep time: 10 minutes

Total time: 40 minutes

Makes: 12 mini muffins (or 6 regular-sized muffins)


  • 1 tsp coconut oil (to grease pan)
  • 1 sweet potato spiralized using finest blade, then “riced” in food processor (basically it’s the consistency of rice)–> total 1 cup riced
  • 1/2 tsp baking soda
  • 1 egg plus 1 egg white
  • Dash cinnamon and salt
  • 2 Tbsp coconut shreds (unsweetened)
  • 2 tsp maple syrup
  • 1 Tbsp almond butter
  • 1/2 tsp vanilla extract
  • 1/4 cup chocolate chips


  1. Preheat oven to 375 degrees F.
  2. Grease pan with coconut oil.
  3. In a mixing bowl combine all ingredients except chocolate chips and mix well.
  4. Fold in chocolate chips.
  5. Pour batter into pan and bake for 20-25 minutes or until lightly browned.
  6. Remove from oven and allow to cool.
  7. Serve and enjoy!

Want another yummy muffin recipe? Try these Carrot Coconut Muffins!