Flourless Peanut Butter Chocolate Muffins

I’m sharing my very favorite muffin recipe with you from Everyday Muffin Party – flourless peanut butter chocolate muffins! These healthy chocolate muffins are made with peanut butter, sweet potatoes, maple syrup, eggs, cocoa powder, and, to make them extra decadent, chocolate chunks! These easy grain-free and gluten-free chocolate sweet potato muffins mix together with simple ingredients in one bowl and are ready in under 20 minutes, making them the perfect muffin for busy mornings and easy snack options.

Peanut butter sweet potato chocolate muffins

Peanut butter and chocolate are simply the best combination. Do you agree?

Anytime I put those two together, I’m a happy girl!

These healthy chocolate muffins are extra special because we’re adding mashed sweet potato in!

This is an essential part of the muffin because it helps to give them more structure, which is something that often lacking in flourless chocolate peanut butter muffins.

The texture is very cake-like, and the addition of chocolate chunks makes them an extra sweet healthy dessert.

I love using dark chocolate chunks to really up the chocolate flavor, but go for your favorite here!

Or omit the extra chocolate to make it a bit less sweet, and extra wholesome healthy sweet potato muffins.

More gluten free healthy muffin recipes

If you love this recipe, check out Everyday Muffin Party! 

You’ll find over 30 healthy, easy-to-make, refined sugar-free, and gluten-free muffin recipes in it, along with chapters on cooking together with kids, wholesome ingredients, and successful baking tips.

The recipe sections include Fruit Muffins, Vegetable Muffins, Citrus Muffins, Nut Butter Muffins, Chocolate Muffins, and Savory Muffins – so many healthy muffins to choose from!

Read more and grab your copy below!

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Healthy ingredients you’ll need for flourless peanut butter chocolate muffins

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• eggs
• natural peanut butter
• mashed sweet potato 
• maple syrup
• apple cider vinegar
• vanilla extract
• unsweetened cocoa powder
• baking soda
• sea salt
• chocolate chunks

How to make them peanut butter chocolate muffins

1. Preheat the oven to 350 degrees F. Prepare a regular muffin tin for 12 muffins with liners. (silicone muffin liners are my favorite option in place of a muffin pan!)
2. In a large mixing bowl whisk together the eggs, peanut butter, sweet potato, maple syrup, vinegar, and vanilla extract. Next stir in the cocoa powder, baking soda, and sea salt into the wet ingredients. Lastly, stir in the chocolate chunks. When the dry ingredients are fully mixed in you’ll have a very thick batter.
3. Evenly distribute the muffin batter into muffin cups.
4. Bake the flourless peanut butter muffins for 15-17 minutes. The muffins are done when the center looks set (no jiggle) and you test with a toothpick it comes out with a soft crumb instead of a wet batter.

Watch me make peanut butter chocolate muffins

The full how to video can be watched below, or on my YouTube channel!

Favorite muffin liners

Ever since discovering silicone muffin liners, I have not turned back! They are easy to clean, and nothing sticks to them, and that alone makes my life easier with baking gluten-free muffins.

Less scrubbing = more joy. Do you agree?

Of course, classic paper liners will work too! It’s a personal preference on what you choose to use.

These are the silicone muffin liners I purchase and have loved for many, many years!

Can you double this recipe?

You definitely can! Make a double batch to enjoy all week long, or consider freezing to add to a great breakfast.

How to store and freeze flourless chocolate muffins

Leftover muffins will keep well for up to 5 days. Allow them to fully cool to room temperature before adding to an airtight container and storing them on either the counter or the fridge.

To freeze these sweet treats for longer storage, place the individual muffins on a parchment paper-lined baking sheet and freeze. Once they are frozen solid, you can transfer the muffins into a freezer bag. Label and date the freezer bag, and keep frozen for up to 6 months.

To defrost, simply remove the muffins you’d like and place them on the counter or in the fridge to defrost.

Substitutions

Below you’ll find a list of substitutions that will work well in this sweet potato muffin recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Sweet potato – Instead of mashed sweet potato puree, canned pumpkin puree or butternut squash puree work really well in these flourless muffins. Mashed banana works well with the peanut butter flavor too!

Creamy peanut butter – Use any nut butters, like almond butter or cashew butter, or seed butter, like sunflower seed butter, instead of peanut butter.

Maple syrup – Try honey or agave nectar instead of maple syrup for natural sweetness. You can also replace the liquid sweetener with brown sugar or coconut sugar.

Cocoa powder – Cacao powder is the perfect substitute for cocoa powder.

Egg – Unfortunately, there is no egg replacer to make these into vegan sweet potato muffins. The lack of flour means that the egg is important to ensure these muffins work.

Chocolate chunks – Use dark chocolate chips, mini chocolate chips, or chopped chocolate bars here. You can also omit them entirely, for a less sweet option, however, then it would no longer be a double chocolate muffin.

More chocolate muffin recipes you’ll love

• Triple chocolate beet muffins
• Chocolate protein muffins
• Mocha chocolate chip muffins

If you try this delicious sweet potato muffins recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published December 2021. Updated February 2023.