How are you and how was your thanksgiving holiday weekend? We literally had the MOST amazing turkey with crispy golden brown skin. I think it’ll be our go-to for years to come.
Most importantly though I was able to settle in and relax. I got out of the city early last Wednesday and heading to my in-laws to being pie baking and prepping for the big turkey. In fact, I actually made TWO pies: a healthier pumpkin pie based on this filling and a delicious cherry pie with a crumble topping.
Apparently I was really into baking this weekend because on Saturday I made a three layered white vanilla cake for Tony’s sister’s birthday.
See how to make the sweet potato muffins:
To me, there’s nothing better than sleeping in and baking on the weekends. The house fills with the And now that we’re post thanksgiving, I’ve got an amazing healthy muffin recipe for you to try out: healthy roasted sweet potato muffins with chocolate chips & a hint of cinnamon.
The secret to making these sweet potato muffins incredibly delicious, moist and tender? Roasting your sweet potatoes beforehand. It’s especially perfect if you have leftover sweet potatoes from Thanksgiving.
I’ll be back to the regular scheduled recipes after this week (we’re doing gift guides every single day this week so be sure to stay tuned!).
I hope you have an amazing week — if you make any recipes from AK be sure to tag #ambitiouskitchen on Instagram and always leave a comment and rate the recipe! xo.
More healthy muffin recipes to try:
Skinny Banana Chocolate Chip Muffins
Dreamy Orange Chocolate Chip Muffins
Grandma’s Healthy Bran Muffins
Healthy Pumpkin Chocolate Chip Muffins
Power Flax Chocolate Chip Banana Oatmeal Muffins
Healthy Chocolate Chip Sweet Potato Muffins
Ingredients
- Wet ingredients
- 1 ½ cups mashed sweet potato (from 2-3 large sweet potatoes)
- 2 eggs
- ¼ cup pure maple syrup
- 2 tablespoons avocado oil, olive oil or melted coconut oil (butter will also work!)
- 1 teaspoon vanilla extract
- ½ cup nonfat plain Greek yogurt
- 1/3 cup unsweetened vanilla almond milk (or lite coconut milk)
- Dry ingredients
- 1 ½ cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark chocolate chips
- For topping:
- 2 tablespoons dark chocolate chips
Instructions
- To roast the sweet potatoes: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Poke holes in sweet potatoes with a fork and place sweet potatoes on baking sheet. Roast in the oven for 45 minutes to 1 hour or until fork tender, depending on the size of your potatoes. Allow to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato. Do not use more than that.
- Reduce heat in oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
- In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
- In a separate large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, greek yogurt and almond milk until well combined, smooth and creamy.
- Add wet ingredients to dry ingredients and mix until just combined. Gently fold in ½ cup chocolate chips.
- Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 25-35 minutes or until toothpick comes out clean or with just a few crumbs attached.
- Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top.
Nutrition
P.S. just in case you are wondering, we’re most definitely doing COOKIE WEEK on AK this year. If you have any suggestions, leave them in the comments below!
147 comments
These look amazing! I will try them with a non dairy yogurt— I will let you know how it goes!
I’m always looking for gf/df Christmas cookie recipes 🙂
Perfect – hope you love them!
Oh, man! This looks so amazing, Monique! I’m so trying these sometime soon
Thanks Tori! Hope you get a chance to try them and that you love ’em as much as I do!
Monique, any kind of wheat flour is not healthy at all. I will be using another kind of flour in these muffins, because other than the wheat flour, they look really delicious.
Hi Julia! It sounds like our versions of healthy are different. I think it really just depends on your lifestyle/diet. Hope you enjoy these muffins — I would suggest a mix of almond flour and coconut flour in these or chickpea flour!
If you used almond and coconut what would you suggest for the ratio?
1 cup of almond flour and 1/2 cup of coconut flour might work, but I haven’t tested this recipe with these flours (as this isn’t meant to be a gluten free muffin).
Thanks!!! I’ll give it a shot and let you know. I’m not looking for gluten free specifically. I just have those flours available.
If I want to make this in a loaf pan, how long should I bake it for?
I would start with about 45 minutes and check it! It will likely be about 45-60 minutes.
Relaxing after a stressful time period is the best! Thanksgiving consisted of volunteering for an Oaxaca earthquake relief fundraiser, which was very active on my part, but I still had an amazing time giving back to the community. Anyhow, these sweet potato muffins look wonderful! I was shocked of the results when I first baked with sweet potato. I forget what I made–probably some kind of oat cake or oat muffin–but it was delicious!
Amazing that you were able to give back to your community during Thanksgiving! So great. And baking with sweet potatoes is my new fav!
Can’t wait to make these today and share them with my Fit Body Boot Camp Family!!
Amazing!! I hope everyone enjoyed!
Can’t wait to make these! I made your Thanksgiving brussel sprouts and butternut squash recipe this year and it will continue to be my go to side! As well as the cranberry sauce. Thank you! Congrats as well on your beautiful wedding!
Amazing! So great to hear. Hope you love these and thank you so much!
I have a can of sweet potato hanging around that I bought by accident, could it be used in lieu of the roasted sweet potatoes? These look amazing and I think my kids would LOVE them!
Yes, that works! Try 1 1/2 cups 🙂
Excellent! Now I know what to use with my leftover sweet potatoes from Thanksgiving! I will let you know how they are once I make them!
As for cookie week-I am looking for something simple. I want to change up my cookies for gifts this year. I am looking for something that doesn’t use alot of sugar but has lots of taste (but that does not use black beans or avocados.). 🙂
Yes let me know how the muffins go! And for cookie week – you got it. Stay tuned next week for some amazing new ones 🙂
Could I use regular milk instead of almond or coconut milk?
You bet!
These look awesome! Is there a different between regular whole wheat flour and white whole wheat flour? Just trying to figure out if I need to make a trip to the grocery store. Thanks!
Monique!! These muffins are the bomb😍 Thank you for sharing this recipe, i made the Muffins last night and just took my first bite. OMG. I will be posting a pic on my instagram account. Is it ok to also share your recipe?
Much Love from Germany!!
So glad you enjoyed these, Sonja! I’d love to see your photo of them. Feel free to upload the photo and tag me in it so that I can see! If you wouldn’t mind, please just share the photo and link to the original recipe 🙂 Thank you!
These look amazing! What could I use to replace the eggs and yogurt?🤔🤔🤔
You can try flax eggs dairy-free yogurt!
OH MY GOSH!!!!! Monique! I made these today based off of sheer curiosity about using sweet potato in muffins 🙂 I had never tried that before and I was so intrigued. Well….my husband and I just tried one and we both think they are SO GOOD!! I’m shocked! But at the same time, I’m not shocked because I’ve been making your recipes for years and there hasn’t been one that I haven’t liked. These muffins were moist and a good “denseness”. I think the only change I did was I used Whole Milk instead of Almond milk. Everything else I followed as written. Really good. My kids are going to love these in the morning for breakfast 🙂
Amazing!! So happy to hear that, Sharice 🙂 These will be the perfect breakfast (and snacks!)
Made these last week for boyfriend and I and we love them! Ate one with greek yogurt between the gym and clinic today. Love all your recipes as per usual!
So happy to hear that! And yes – such a great snack 🙂
Thank you for this AMAZING recipe! I have a ton of sweet potatoes I got for $.10/lb and I knew there had to be a recipe that didn’t have a ton of sugar in it! I had to sub a little with what I had on hand, but my kids LOVED these. Some even ate 3 doubled it because I have 6 kids and wanted leftovers.
I used honey instead of maple syrup (because my kids ate it all!) And regular chocolate chips. And for the flour I used equal amounts of kamut, spelt and all-purpose. This is a keeper! ♡
I’m so happy to hear, Annie! These are some of my favorites (and are definitely kiddo-friendly!) Noted on the flours, too – glad those worked out 🙂
If I don’t have yogurt, how Can I make this?
You can try using milk instead!
Could I use honey instead of maple syrup? I try to sub honey when I can because it’s more affordable. I have made them with the maple syrup though and they are fantastic! Hubby and myself are a fan.
Honey should work in here! And I’m glad you both enjoyed 🙂
Can I use regular, all purpose flour?
That should work! You might just need to add a bit more.
If regular white flour is used how much more….
Hi Lyn – I only recommend using whole wheat pastry flour or white whole wheat flour for this recipe.
Hello I just want to say thank you for this recipe. It is rare to find a recipe that is both truly healthy and delicious, kids and husband loved it (and myself too…they were all gone the next morning)! It is so satisfying to put all these healthy ingredients into everyone too…
I used to believe “real baking” should only have traditional ingredients such as sugar, white flour, etc, to yield “real taste” but since I have had kids I just want the whole family to be as healthy as we can, but I hate compromising on taste and flavour. So this recipe was a winner!
Donc…Merci Monique 🙂
Hi Florence! Thanks so much for your note 🙂 I’m glad that the whole family loves this one. I always opt for real, wholesome ingredients in my baked goods so that they have real flavors!
This looks bomb.com!! Do you think I could use Bob’s Red Mill Gluten Free Oat Flour? And, if so, would you recommend the same amount?
They are!! And yes, Bob’s Oat Flour should work with the same amount. Enjoy!
[…] sweet potato muffins from Ambitious Kitchen are quick, easy to make and leave no mess. They’re moist, packed with nutrients and […]
[…] Sweet Potato Muffins […]
Made these today and they are so yummy! Love the sweetness from the roasted sweet potatoes!
I’m glad you like these! The sweet potatoes add a little extra 🙂
I am baking these muffins for longer than expected because they’re still uncooked in the middle. Also, I’m not a huge fan of the visible bits of sweet potato in them despite having mashed it quite thoroughly. I’m hoping these manage to cook through without burning on the exterior.
Very strange! I would double check your wet & dry ingredients ratio, as they should bake up normally. If you’re not a big fan of the sweet potato try these muffins next!
Do you know what type of gluten free flour I could use the substitute the pastry flour here?? Normally I just use Bob’s Red Mill 1 to 1, but I didn’t know if this is different since it’s pastry flour!
I made these yesterday and they are delicious! I would suggest if you don’t want little chunks of sweet potato to throw them in a food processor before mixing with the other ingredients. I also subbed cottage cheese for yogurt (I pureed it in the food processor as well) and it seemed to work perfectly! To get a little more of the fall taste, I added a tsp of pumpkin pie spice as well. Thanks for the great recipe!
That’s a great tip! Pumpkin pie spice sounds delicious in these too 🙂
[…] Click here for this healthier muffin recipe and add it to your wellness program. […]
Hi, thanks for creating this delicious recipe, I love that it has sweet potato and yogurt- AND it tastes so good!
I have made it twice, but I am having problems with the muffins not cooking through, and getting quite overdone on the outside while still gooey in the center.
I am wondering if I’m making a mistake with the amount of sweet potato- I found a cups to grams conversion specifically for sweet potato which said to use 300 grams for the 1 and 1 half cups (while flour is 192 grams for 1 and a half cups). The 2 to 3 large sweet potato guideline makes me think the 300g is about right – but am I misunderstanding a volume instruction as a weight instruction?!? Thanks so much for any thoughts!
Hi Claudia! Sorry you’re having trouble with the muffins cooking through. The 300 grams sounds about right for 2-3 large sweet potatoes, so I would double check your oven temps liquid to dry ratios!
Hi Monique! I made these today and while they tasted great, mine fell in the middle, like they had too much liquid. I followed the recipe to a T. I loved the taste so will try them again but wanted to let you know. Thanks for all your wonderful recipes!
Hi Amelia! I’m so sorry, sounds like there was too much liquid. Perhaps your sweet potato was pretty liquidy. Did you measure out the sweet potato? Was it packed?
Ok, so this was sort of an effort to clean out my pantry. I had a bit of everything, some whole wheat flour, some coconut flour and some almond flour. I used 1/2C of each. I also had about 1/4C of unsweetened coconut flakes and 1/4C of pecans. I threw them in too. Boy, this was delicious! I keeper for sure. I love having a nice, healthy muffin base I can play around with. Thanks!
Glad those swaps worked out! Perfect snack.
I subbed gluten free flour in and they tasted great! But after putting them in Tupperware and leaving them on the counter they turned green (looked like mold?) the next day. I was super bummed because they were so good and I had to throw them all out 🙁 Any idea why that happened? Would the fridge be better? Even so, it had only been less then one day??
I have never heard of this unless you are using sunflower seeds or sunflower seed butter in a recipe, which can often turn baked goods green. Unless you used sunflower seeds or are in extremely humid weather, I have no idea why they would turn green. You could definitely keep them in the fridge and just warm them up a bit before eating, but they shouldn’t mold on the counter after 1 day either!
We didn’t use any sunflower seeds. Strange. We’ll try again, thanks!
[…] sweet potato muffins from Ambitious Kitchen are quick, easy to make and leave no mess. They’re moist, packed with nutrients and […]
Hi thanks for the recipe! I have a bag of sweet potatoes sitting and want to make these. Will the same recipe work as bread in a loaf pan, except increase time to may be 50 min?
I think so! 🙂 Let me know if you try it.
Thanks for responding! Will try them. Can I cook the sweet potatoes in my Instant pot instead of roasting them? Love your blog! Just saw your chicken peanut sauce wrap recipe; I am looking but healthy wrap. Which brand do you buy?
I’ve actually never cooked them in an instant pot, but as long as the sweet potatoes get nice and cooked that should work fine! For wraps I usually just grab a brand from Whole Foods 🙂
Thanks so much for responding! I did try your double chocolate banana muffins and my picky 8yr old loved them. He’s chocolate fan, but doesn’t eat bananas so wanted him try. He took them to school for snack everyday!
Thanks so much for responding! I did try your double chocolate banana muffins and my picky 8yr old loved them. He’s chocolate fan, but doesn’t eat bananas so wanted him try. He took them to school for snack everyday!
Hi Monique,
I would like to make this recipe without the greek yogurt and was wondering if you thought that would work. I’m roasting my sweet potatoes right now 🙂
Thank you,
Chris
Hi Chris! You could try using milk instead 🙂
I love sweet potatoes so these muffins hit the spot every time! Healthy & naturally sweet. I actually blend all of the wet ingredients together to get rid of the chunks and they turn out light, fluffy and perfectly moist every time. Keep the healthy & interesting muffin recipes coming!
Perfect! So glad you love them. More muffin recipes to come 🙂
Thanks so much for responding! I did try your double chocolate banana muffins and my picky 8yr old loved them. He’s chocolate fan, but doesn’t eat bananas so wanted him try. He took them to school for snack everyday!
Of course! So happy to hear that 🙂
These muffins are SUPER tasty and I love that they are not too sweet!
For those asking, I used flax eggs and they turned out perfectly!
Thank you so much!
Perfect! So happy you loved them.
Oh my god these are the best muffins I’ve ever made (I used white chocolate chips, totally recommend)!! Especially the texture, they are perfectly soft and moist yet with a good chew, I can’t believe I finally made muffins that weren’t dry and crumbly. I realised when they were in the oven that I had forgotten to add the coconut oil but they still turned out great. Can’t wait to see what they taste like tomorrow hehe
Thanks for all your recipes, I have made your sweet potato pancakes in the past (no I’m not obsessed with putting sweet potato in sweet things…) and they were also a hit!
Amazing!! So happy you found this recipe. Adding sweet potato to baked goods makes them perfectly moist! More to come 🙂
Could you use oat flour instead of all purpose flour ?
I typically just grind up oatmeal for flour….
I haven’t tried to use oat flour with this recipe, but I’m sure it would work just fine! Please let me know if you give it a try 🙂
Just made these and they were amazing. My kids devoured them right out of the oven. I love every recipe of yours that I have made so far!
Amazing! So happy to hear that, Joana 🙂 plenty more delicious recipes to come!
I made the recipe as written but the batter seemed too liquidy. I then found the video in which you say 1/3 cup milk. The written recipe says 1/2 cup milk, so I think that’s the problem for those of us having trouble with it cooking all the way through. I hope you correct it soon! Kind of a bummer to have it not work out.
Thanks so much for the catch! I’ve updated the recipe, so they should bake up just fine now.
[…] Chocolate chip sweet potato muffins by Ambitious Kitchen […]
amazing sweet potato muffins
So fluffy and delicious!
The best!
I made these and my choosy 5 year old grandson liked them. He ate several. That’s the best review out there. His mama asked for the recipe the same day. Of course, I shared. I didn’t have yogurt so substituted lite sour cream. I used chocolate chunks instead of chocolate chips. I also cooked the sweet potatoes in the microwave instead of roasting them. The oil of choice for me was coconut oil. I used all purpose flour also as a substitution.
So happy these were a hit! One of my favorite snacks 🙂
Is there a way to substitute almond flour or another gluten free substitute in this recipe?
You could try using 1 cup almond flour and 1 cup gluten free oat flour! Please know this is just a suggestion and I have not tested it myself.
Amazing!! Seriously some of the best muffins I have ever made!
So happy to hear that!
I used flax egg, AP flour, and after roasting the SP I realized I only had about 1 1/4 cup so I used applesauce for the rest and they turned out delicious! Thanks for the recipe 🙂
I’m glad that worked out well! Such a great snack 🙂
I loved these muffins. I made today and had to sub a few ingredients based on what I had. I used 1 cup whole wheat flour and 1/2 cup almond meal, butter instead of coconut oil, and sour cream instead of yogurt. I also forgot the vanilla and to spray the muffin liners. But they can right out and taste delicious!!!! And they didn’t give me a sugar crash afterwards!
I’m glad that worked out well! Great snack 🙂
Could you make these with vanilla yogurt? It’s all I have.
Absolutely!
Loved these!!
So happy to hear that!
These were delicious! I love a healthy, hearty, muffin that leaves me feeling full and energized instead of heavy and bloated. Not too sweet, and is perfect topped off with peanut butter like she suggested! I will definitely be making these again!
Such a great breakfast or snack!
I followed this recipe exactly and it is AMAZING! perfect sweetness and moisture. Thank you!
So happy to hear that!
This was great! I cooked my sweet potatoes in the Instant Pot and I used 1 cup oat flour with 1/2 cup cacao powder because my kids love double chocolate muffins. I also used my blender to mash the liquid ingredients with the sweet potatoes. Perfect!
Love it! Glad they were a hit 🙂
How many calories is each one of these muffins?
191 🙂 the nutrition info is listed right under the instructions.
One of my favorite recipes! Such a delicious and healthy treat. Super easy to make! I boil the sweet potato or put it in the microwave to make it soft as opposed to roasting them. It’s quicker and easier for me.
These muffins are sooo tasty!!! I used 1/2c white flour and 1c whole wheat since I didn’t have pastry flour and the consistency was perfect! These muffins are like wine, they get more flavorful with age (to an extent)! Thanks for a great recipe.
Perfect! And absolutely – that’s a great comparison!
Can I use apple sauce instead of greek yogurt
Hi there! I haven’t personally tried it, so I’m not sure, sorry!
I absolutely love these muffins and so did my friends! They said they were the best muffins they ever ate! I used cows milk and it turned out great.
Omg best ever?! So happy to hear that!!
I try many “healthy » muffin variations. This one is delicious!
Awesome, so happy to hear you’re enjoying it!!
These muffins are delicious!!! They’re definitely a fall/winter staple for us. Thank you for making so many healthy muffin recipes for us😊
You’re so welcome! I’m glad that you’re loving them 🙂
Love love love these. I’ve been making them for years. Super easy recipe and enjoyed by kids and adults – and appropriate for all times of day (breakfast? Snack? Dessert? All of the above?) I put them in my kids lunch boxes too and she has no clue she’s get a veg.
Haha YES perfect for any time of day!! I’m so glad that you guys are loving these, Courtney 🙂
These muffins are tasty and will make for a good breakfast or snack (or dessert with some almond butter on top!). I added some flax seed in and used all purpose 1:1 gf flour, and they came out moist and flavorful. Put most of my batch in the freezer to enjoy later.
So glad that you loved these, Sonia! GREAT idea to stash them in the freezer. Thanks so much for the review 🙂
Curious about the nonfat Greek yogurt – will regular Greek work?
Absolutely!
Monique, do you know how long I would bake these as mini-muffins?
Thanks!
Ooh I’m not sure as I haven’t tried it! I’d check them after 10 minutes but it may take longer than that.
Delicious and nutritious ☺️ I made these with oat flour, extra spices & added walnuts on top too. Thanks for another great recipe!
Did you sub the oat flour for regular flour? We are gluten free, but I just used a gf all purpose flour. I like using oat flour though, so I’m wondering how that affected the texture?
Nice!! Happy you loved them, Becca 🙂
Oh. My. Goodness. These are heavenly!! My 20 month old helped me make these muffins. She’s obsessed with sweet potato, so this was a perfect way to make a yummy treat for her while getting in veggies too! I swapped the flour for Bob’s Red Mill gluten free 1-1 flour and they turned out amazing! I’m not sure how long they’ll last in this house… thanks, Monique! We will be making these again!! ☺️
Oh I’m so glad to hear that!! What a cute baking project to do together ☺️ Glad the GF flour worked well!
These are light and airy and delicious. I cooked one large sweet potato in the microwave and it was exactly 1 and 1/2 cups as required for the recipe. I added 3 Tbs. Of pure Cocoa to make them more chocolatey and made 20 smaller (regular size) muffins from the batter. 10/10 will make again !!
Perfect! So happy they turned out amazing!
Hey Monique!
I love every recipe of yours I have ever made!
Quick question for this one: sometimes recipes call for “sweet potatoes” but really they mean yams. Can you confirm for me?
Xo
-G
Hi! I use actual sweet potatoes 🙂 Hope you enjoy these!!
I followed the muffins as closely as I could to the recipe and the measurements, but they didn’t hardly rise and they have a soft potato rather than a muffin consistency. I tried baking them for an extra 5 mins but still the same. Very disappointed as it cost a fair bit to get all the ingredients. What did I do wrong?
Hi, Helen. Sorry to hear that! I’m not totally sure what may have gone wrong… What kind of flour did you use?
I had some leftover sweet potatoes I didn’t want to throw away. Found this recipe. I substituted light brown sugar foe the maple syrup, used coconut oil and added walnuts on top with semisweet chocolate chips. Mmmmmm….so good…definitely making these again. Family doesn’t know they were made with sweet potatoes…lol.
Made your black bean sweet potato breakfast burritos the other day and had leftover sweet potato so I made these. They are absolutely DELICIOUS! Texture is perfect, soft and moist. Will be making these often!