Chocolate Spinach Sweet Potato Muffins (gluten Free)




About: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas. I have a gluten/dairy free child who inspires much of what I create in the ...

This Instructable could also be called "How to Get Your Kids to Beg for Vegetables."  These muffins are easy to make, kid friendly, and delicious!!    I lay in bed at night and think about different ways to get my child to eat and enjoy vegetables (sad, but true!).   I am thrilled for people whose children willingly consume tons of fresh whole vegetables, but for the rest of us, sometimes you have to get a little creative. 

Each muffin ends up containing:  1/2 egg, 7 spinach leaves, 4 teaspoons sweet potato, 4 teaspoons dark chocolate, and 3 teaspoons of oats (plus some other good fats/etc).   Its a complete meal all in tasty muffin form!  Have I mentioned that my child has never once turned down a muffin?

Ingredients (makes 12 muffins):

6 eggs
1 cup mashed sweet potato (cooked, leftovers work well)
84 baby spinach leaves, stems removed (equal to 2 big handfuls....I counted for accuracy!)
1/2 cup butter (1 stick)
1/4 cup coconut oil
1 cup bittersweet chocolate chips
1/4 cup unsweetened cocoa powder
3/4 cup certified gluten free oat flour (I make my own in the food processor using rolled oats)
1/3 cup sugar
1 Tablespoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon sea salt


1.  Preheat your oven to 350 degrees F.  Line a 12 cup muffin tin with paper baking cups.  Set aside.

2.  In a medium saucepan over medium-low heat, melt your butter and coconut oil.  Stir in the chocolate chips, cocoa powder, and salt and remove from heat.   Stir until everything is completely mixed and smooth.   A whisk works well, but a spoon does the job just as easily.  Set this mixture aside to cool slightly while you prepare the rest of the batter.

3.   Next get out your food processor (mine is large...14 cup capacity) and add your eggs, sweet potato and spinach leaves.  Process on high until very smooth.  Add in the sugar, baking soda, vanilla extract and oat flour.   Pulse a few times to mix it in.   Then add in your slightly cooled chocolate mixture and process on high until everything is mixed well.  Stop and scrape down the sides of the bowl once or twice to make sure everything is incorporated.  Your batter should now resemble chocolate cake batter.

4.  Pour the batter into your muffin tin lined with paper baking cups (12).   The batter will fill up each cup almost completely (see photos).  

5.  Bake for 25 minutes.   Remove from oven.   Remove muffins from pan to cool completely on a wire cooling rack.   DO NOT EAT YET!!!   This is very important.   If you try to eat them when they are hot, you will think they taste weird.  You MUST let them cool completely before eating/serving.   The taste of the spinach disappears as they cool.   

Makes 12 large muffins.  Store these in the fridge or freezer.  

Notes:  These are perfectly portable and would do well in a lunch box or thrown in your bag to eat in the car.   I serve these for breakfast with eggs and fruit.   Some questions that you may have:

"Do these taste like eggs/spinach/sweet potato?"   No, they taste like chocolate.

"Can I substitute coconut oil for the butter" or "butter for the coconut oil"?  Yes of course...the taste will be just slightly different.  I like the combination of butter and coconut oil because butter tastes great, and coconut oil has healthy fats that I like my child to eat. 

"Can I substitute another flour for the oat flour?"   Yes of course....feel free to play around, but I can only claim that these taste great if you use oats (and follow my recipe exactly).   I have never tried another flour in these.

"Can I use these as cupcakes?"  Sure you can!  Add some frosting on top and the kids will never know they are eating spinach and sweet potato.

"Can I make this into donuts?"  Yes!   Use a well greased donut pan and bake for about 15 minutes.

"I am not Gluten Free...can I make these with gluten?"   Of course!   Just use regular rolled oats to make your flour (or buy it)...any kind you have in your pantry.



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14 Discussions


2 months ago on Introduction

We LOVE these muffins! I find them plenty sweet when made with semisweet chocolate chips and omit the 1/3 cup sugar. They make great cupcakes, too. I just got a babycakes mini donut maker; has anyone tried them as donuts? I'm seriously thinking of trying it!

1 reply

Reply 2 months ago

Yes! Only fill the donut wells about 1/2 to 1/3 way, because they will rise and spread :)

I also start omitting the sugar little by little over time. I get him used to it sweet, and then gradually change it just a bit each time until there is less sugar! He eats real whole vegetables now without a fuss, but I still like to make these sometimes because you can never have enough sweet potato and spinach :)


3 years ago

These are fantastic! It's so difficult getting my kids to eat veggies. I've made these a few times and they eat them right up! I did make them with whole wheat flour instead of the rolled oats, and they turned out wonderful


3 years ago

Really really love this recipe! Anyone try subbing frozen spinach for the fresh? I always have spinach in the freezer, and it would be nice to be able to throw these together without a trip to the store for fresh spinach.

3 replies

Maybe try a little bit less than 2 cups.....the frozen greens are way more packed than the fresh! I add it frozen right into the food processor and it makes no difference at all in cooking time.


4 years ago

I just made these with my little girl we used almond oil instead as i couldnt get coconut oil from asda but will be getting that for next batch, they turned out beautifully i got 18 out of the recipe but that's due to my cake tin super tasty

1 reply

5 years ago

Was super good. Couldn't taste the spinach.


5 years ago

Wow I love these ingredients! I can't wait to make these, thanks for sharing :D.