Double Chocolate Paleo Muffins

May 7, 2019 | Breakfast, Desserts, Snacks

Rich, hearty chocolate muffins made with sweet potato instead of flour! A healthy paleo breakfast option that you can take on the go. 

Hey, guys! Did you party your face off for Cinco? I certainly did not. No thank you. Four years as a waitress in Mexican restaurants has scarred me, and I don’t really drink, anyways. I’ve had two margaritas in my life, and I don’t think I finished either one. I suppose I’d be down to celebrate with some guac and tacos, but I can do that any day of the week. I don’t need to be surrounded by sticky tequila and loud people to do it.

WOW I am such a crotchety joy kill today. Moving on. 

So today we’re making MUFFINSSSSS. And not just any muffins: Double Chocolate Paleo Muffins. These are made with sweet potato and minimal ingredients, you know, because I like veggies and laziness. These are hearty, filling muffins, so it’s kind of crazy that they’re so good for you. In the venn diagram of these muffins and big, Dunkin Donuts muffins, literally none of the ingredients overlap. Except for maybe an egg.
I did throw in some chocolate chips just in case you guys started to think I was no fun when I ranted about Cinco earlier.
Ok. Let’s make muffins.

Double Chocolate Sweet Potato Muffins

PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes


Wet ingredients:

  • 1 cup minced sweet potato raw
  • 3 eggs
  • 2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 3 tbsp almond or coconut milk

Dry ingredients:

  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 2 tbsp tapioca starch
  • 1/4 cup chocolate chips


  1. Preheat oven to 350 F and line a muffin tin with 8 parchment baking cups.
  2. In a food processor, combine minced sweet potato, eggs, and coconut oil until smooth, about 2 minutes. Add in maple syrup and coconut milk and blend for another minute to combine.
  3. In a large bowl, whisk together all dry ingredients (except for chocolate chips) until well combined.
  4. Make a well in the dry ingredients and pour the web ingredients in the middle. Stir to combine. Batter will be thick as the coconut flour absorbs, but try to not over-beat. Fold in the chocolate chips and let the batter stand for 5 minutes.
  5. Scoop the batter into the prepared muffins tins. Bake for 25-30 minutes, or until a knife comes out clean. Cool on a wire rack and enjoy!



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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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