These fudgy purple sweet potato chocolate chip muffins are basically a brownie in muffin form. They are so soft and decadent, oozing with melty chocolate, but are made with great ingredients that are guilt free.
This is definitely one of those “didn’t go as planned” recipes. I was SO excited about the idea of baking with my FIRST purple sweet potato I ever bought. I love baking with sweet potatoes and I was so pumped that I could make a really fun, purple muffin. But I guess science had different plans. Somehow these turned out green. Do not ask me how. I have no idea. Something must have reacted somewhere with something and now my fun purple muffin just looks like it was made with kale. Ugh. But these muffins were so freaking delicious I had to share them anyways. They are SO gooey and chocolately and almost fudge like. Basically they are brownies in muffin form. Plus they are gluten free, dairy free, and refined sugar free! Perfect for everyone.
Purple Sweet Potatoes
So do you know what makes a purple sweet potato purple? Well I did not so I decided to look it up for all of us. The color comes from anthocyanins, the same pigment that gives cherries, strawberries, purple carrots, and other vegetables their color.
But these anthocyanins provide more than just a pretty color. They also have beneficial health effects— including preventing free radicals that have been attributed to causing cancer, protecting the liver, and lowering blood pressure. They are also high in potassium, B6, vitamin C, fiber, and antioxidants. So purple sweet potatoes are looking pretty good right about now aren’t they?! It helps take your morning muffin up a notch and it is something you can feel great about eating and serving.
And these muffins take them to a whole new level. You could puree the potatoes using an electric mixer, but it is not necessary. I just cooked the potato in the microwave and then mashed it with a fork! I actually like that it keeps it a little denser, I think it serves as a better base for the batter.
To ensure this recipe is gluten and dairy free if that is something you want, there are two things to keep in mind. First, make sure you buy certified gluten free oats. Oats themselves are naturally gluten free but the problem is that they are often made in facilities that grow other, gluten containing, grains, so contamination is a problem. Just look for the seal! And then when it comes to getting chocolate chips, just make sure the brand you buy is dairy free. This is my favorite brand for dairy free chocolate chips.
One other tip – this recipe calls for oat flour. If you have your oats ready to go and don’t want to buy flour too, it is so easy to make your own! Check out my post here that can teach you how! I like to have both the oats and the oat flour because it adds another dimension and texture to the muffins rather than having just one or the other. I also like to make my own oat flour because it retains some more nutritional benefits from being less processed than store bought oat flour.
Baking time will vary based on how much batter you pour into each tin. I filled mine about 3/4 of the way. So just keep an eye on them and use the toothpick test – it never fails!
Enjoy!
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Fudgy Purple Sweet Potato Chocolate Chip Muffins
- Total Time: 35 minutes
- Yield: 10 medium muffins 1x
Description
Gluten Free, Dairy Free, Refined Sugar Free
These muffins are decadent and soft, oozing with melty chocolate, but are made with healthy ingredients. Serve them warm with your favorite ice cream for a life changing dessert or alongside your favorite yogurt for breakfast!
Ingredients
- 1 purple sweet potato (mashed about 3/4 cup)
- 1/2 cup gluten free oat flour
- 1/2 cup gluten free oats
- 1 tsp cinnamon
- 1 egg
- 1/4 cup cashew milk
- 1 tbsp honey
- 1 heaping tsp baking soda
- Chocolate chips (dairy free)
Instructions
- Preheat oven to 350F.
- Prepare sweet potato:
- Poke holes throughout sweet potato, roll in a paper towel, and microwave 5 minutes.
- Remove from microwave, spoon the flesh into a large mixing bowl.
- Mash with a fork until minimal lumps remain.
- Add egg, milk, and honey in bowl with sweet potato and mix to combine.
- In another bowl, combine flour, cinnamon, oats, and baking soda and stir.
- Add dry ingredients to wet and mix until combined.
- Fold in chocolate chips.
- Fill muffin tin (either greased or lined with paper tins) and bake for 20-25 minutes – until a toothpick comes out clean and the muffins bounces back when pressed.
Notes
Check out my Amazon shop to find the baking ingredients I use and recommend for you too!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: desserts and snacks
- Method: microwave/oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
If you try this recipe, leave a comment below and let me know how you liked it! If you remake on Instagram, don’t forget to tag me at @donutworry_behealthy so I can see your creation and send you some love back!
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