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You guys, these muffins taste like the larger-than-your-head chocolate muffins from Costco. You know, the ones that taste like heaven. If you haven’t had the pleasure of indulging in one of these treats, well, lemme tell you bout ’em. They are so moist and fudgy you begin to wonder if you are eating a brownie.


9 -12

Total time

40 minutes


Breakfast, Dessert


  • wet Ingredients:
  • 1 cup mashed sweet potato
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • 2 tablespoons almond butter
  • ½ cup pitted dates (lightly packed)
  • ⅓ cup full-fat coconut milk  ((from a can))
  • dry Ingredients:
  • 1 cup gluten-free oat flour
  • 2 teaspoons baking powder
  • ¼ cup cacao powder
  • ½ teaspoon salt
  • ⅓ cup mini dairy-free chocolate chips (plus more for topping)


  1. Preheat your oven to 350 degrees. Spray a muffin tin well with nonstick spray and set aside.
  2. In a blender, or food processor, whirl together all of the wet ingredients until they are smooth.
  3. In a medium bowl, whisk together the dry ingredients.
  4. Add the wet into the dry and mix to combine. Stir in the chocolate chips and ladle into your prepared muffin tin. Sprinkle the tops of the muffins with extra chocolate chips.
  5. Bake for about 23 minutes, or until the top of the muffins are set when you gently press them with a finger. Allow to cool in the pan for 10 minutes. Remove and cool on a wire rack.
  6. View the recipe instructions at Catching Seeds

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