My chocolate sweet potato muffins are super moist, soft, and are ready in about 35 minutes, and each one has just 150 calories with 5 grams of protein. They're naturally gluten free and easy to make egg-free with one easy swap!
1 Preheat your oven to 350°F and line a muffin pan with 8 liners.
2 Add the sweet potato, banana, eggs, vanilla, and optional maple syrup to a blender. Blend until completely smooth.
3 Transfer to a bowl and stir in the oat flour, cocoa powder, baking powder, baking soda, and salt until just combined.
4 Fold in the dark chocolate chips, reserving a few for the tops.
5 Divide the batter evenly between 8 muffin cups and sprinkle the reserved chocolate on top.
6 Bake for 18–22 minutes, until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs.
7 Let the muffins cool completely.
8 Melt the dark chocolate with the coconut oil until smooth. Spoon or drizzle a thin layer over each muffin and let the chocolate set.
