Bakery Style Chocolate Muffins

By Melissa Huang
August 6, 2018
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Author Notes: These vegan chocolate muffins have the best muffin tops and amazing texture.Melissa Huang

Makes: 12 muffins
Prep time: 30 min
Cook time: 30 min

  • 200 grams sweet potato puree
  • 100 grams non dairy milk
  • 90 grams granulated sugar
  • 190 grams all purpose flour
  • 50 grams cocoa powder
  • 8 grams baking powder
  • 2 tablespoons chia seeds
  1. Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners.
  2. In a bowl, combine the sweet potato, non dairy milk, and sugar.
  3. Then add all dry ingredients: flour, cocoa powder, baking powder, and chia seeds. The batter should seem very thick.
  4. Fill every muffin tin completely to the top (you can even over flow them).
  5. Bake for 30-40 minutes or until a toothpick inserted comes out clean. Allow to cool completely on a wire rack before eating. These do not taste good straight out because of the texture.

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Chocolate|Breakfast|Cake|Vegan|American