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Double Chocolate Sweet Potato Muffins

PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes


Wet ingredients:

  • 1 cup minced sweet potato raw
  • 3 eggs
  • 2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 3 tbsp almond or coconut milk

Dry ingredients:

  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 2 tbsp tapioca starch
  • 1/4 cup chocolate chips


  1. Preheat oven to 350 F and line a muffin tin with 8 parchment baking cups.
  2. In a food processor, combine minced sweet potato, eggs, and coconut oil until smooth, about 2 minutes. Add in maple syrup and coconut milk and blend for another minute to combine.
  3. In a large bowl, whisk together all dry ingredients (except for chocolate chips) until well combined.
  4. Make a well in the dry ingredients and pour the web ingredients in the middle. Stir to combine. Batter will be thick as the coconut flour absorbs, but try to not over-beat. Fold in the chocolate chips and let the batter stand for 5 minutes.
  5. Scoop the batter into the prepared muffins tins. Bake for 25-30 minutes, or until a knife comes out clean. Cool on a wire rack and enjoy!