Fudgy Chocolate Sweet Potato Muffins
Serves 8 muffins
Prep: 15 minutes • Cook: 22 minutes
GFFRFZ
Rich cocoa and naturally sweet mashed sweet potato make these easy flourless chocolate muffins soft, moist, and wonderfully fudgy. Almond butter adds richness while a little allulose keeps the sweetness light, making them a simple chocolate treat without traditional flour or refined sugar.
Ingredients
- 1 cup cooked sweet potato, mashed and cooled
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 4 tablespoons allulose or monk fruit sweetener, or 2 to 3 tablespoons honey or pure maple syrup
- 2 tablespoons natural almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of kosher salt
Instructions
- Preheat the oven to 350°F and lightly grease 8 cups of a standard muffin pan or use silicone muffin liners.
- Add the mashed sweet potato, eggs, cocoa powder, allulose, almond butter, vanilla, baking powder, and salt to a blender or mixing bowl.
- Blend or stir until the batter is smooth and evenly combined.
- Divide the batter among the 8 prepared muffin cups, filling each about halfway to two-thirds full.
- Bake for 18 to 22 minutes, until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter.
- Let the muffins cool in the pan for 10 minutes before carefully removing them. Serve warm or cool completely.
Notes & Tips
- This flourless batter produces dense, fudgy muffins rather than fluffy bakery-style muffins.
- Use plain cooked sweet potato without added butter, sugar, or seasonings.
- Allulose is a low-calorie sweetener with minimal impact on blood sugar. Monk fruit sweetener, honey, or pure maple syrup can be substituted. Start with 2 tablespoons of honey or maple syrup and adjust to taste.
- Because muffin pans and moisture levels vary, begin checking at 18 minutes and bake longer if the centers are still wet.
- Store in an airtight container in the refrigerator for up to 4 days, or freeze individually for up to 2 months.
- Nutrition is estimated per muffin using unsweetened cocoa, plain sweet potato, and almond butter; sweetener brands may affect the totals.
Nutrition:
75 cal • 3g protein • 4g fat • 9g carbs