Sweet Potato Chocolate Muffins

Sweet Potato Chocolate Muffins

Who doesn’t love chocolate muffins? These are not only deliciously moist, but good for you and gluten free! win, win!


  • 2 bananas
  • 1 ½ sweet potatoes cooked, and mashed
  • 2 eggs
  • 1/3 cup baking stevia
  • ½ cup oil
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • ½ cup almond milk
  • 1 ½ cups gluten free organic perfect blend flour
  • 1 ½ cup oats
  • ½ cup oat bran
  • ½ cup cocoa powder
  • 1 tablespoons baking powder
  • 1 teaspoon baking soda
  • ½ tsp salt


Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners.  In a large bowl, mash 2 bananas. Add mashed sweet potatoes, eggs, stevia, and oil. Mix well.  Add pumpkin pie spice, vanilla, and almond milk.  In a small bowl, combine flour, oats, bran, cocoa powder, baking powder, soda, and salt. Gradually add flour mixture with wet mixture until fully combined. Optional add-ins: chocolate chips and chopped nuts. Scoop into prepared muffin tin and bake in oven for about 20 minutes or until toothpick inserted into center of muffin comes out clean.

Tina Cotterill, Owner of TMC To Health, is a personal trainer for women based in Snohomish. An NFPT Certified Personal Trainer, a Certified Fitness Nutrition Specialist, and a Hormone Specialist, Tina also is certified in CPR and First Aid. Tina sees clients one-on-one both in her no-pressure Snohomish studio or in clients’ homes. Learn more about Tina.


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