Chocolate Sweet Potato Muffins

These muffins are perfect if you like chocolate and want something sweet without feeling guilty.

Chocolate Sweet Potato Muffins (from My Whole Food Life)


  • 2 cups oat flour (can grind rolled oats in a blender to flour consistency)
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 cups cooked and pureed sweet potato
  • 1 mashed banana (can also use 1/2 cup unsweetened applesauce or more sweet potato)
  • 1/3 cup date syrup


  • Preheat oven to 350.
  • In one bowl, add the oat flour, cocoa powder, baking soda, and cinnamon and mix together.
  • In another bowl add the sweet potato, banana, and date syrup and stir.
  • Add the dry ingredients into the wet ingredients and mix until combined.
  • Spoon the batter into a muffin tin lined with cupcake liners or silicone baking cups.
  • Bake for 11-13 minutes, or until a toothpick comes out clean.
  • Let the muffins cool before removing from the pan.
  • Store in an airtight container in the fridge. They should last at least 7-10 days. You can also freeze them for up to 6 months.


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