Triple Chocolate Muffins (Free From Wheat, Eggs & Nuts)

Triple Chocolate Muffins with no Wheat, Eggs or Nuts! They can be made dairy-free, too!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12


  • 2 medium peeled sweet potatoes 250g
  • ½ cup unsalted butter 100g
  • 1 cup golden caster sugar 190g
  • 3/4 cup dark chocolate 100g
  • 2 flax eggs . 2 tablespoons milled flaxseed mixed with 6 tablespoons cold water - mix well and leave aside for at least 5 minutes
  • 1/2 cup rice flour 90g
  • 1/2 cup potato flour 80g
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon Xanthan gum
  • 1/4 cup white chocolate chips 40g
  • 1/4 cup milk chocolate chips 40g


  1. Start by dicing the sweet potatoes and cooking in boiling water for 10 minutes or until soft enough to be mashed.
  2. In the meantime, preheat your oven (Gas Mark 4 / 180 degrees Celsius / 350 degrees Fahrenheit).
  3. Line a muffin pan with cupcake cases.
  4. Melt the butter in 10 second blasts in the microwave.
  5. In a large bowl, whisk together the butter and sugar, until light and fluffy.
  6. Melt the chocolate in 20 second blasts in the microwave. On a plate, mash the sweet potatoes with a fork. Mix together with the melted chocolate.
  7. Add to the butter and sugar mixture and fold.
  8. Incorporate the flax eggs.
  9. Sieve the flour, salt, Xanthan gum and baking powder over the wet mixture and stir with a spatula until well combined.
  10. Fold in the chocolate chips. Spoon the dough into the cupcake cases (2/3 full) using an ice cream scoop.
  11. Bake for 15-20 minutes, until the blade of a knife inserted in the middle comes out clean (or not if you prefer them gooey!).
  12. Leave to cool slightly in the muffin pan and after 5 minutes, transfer to a wire rack.
  13. They are best eaten warm!

Recipe Notes

They can be frozen.

For a dairy-free version, simply replace the butter with sunflower oil and check the chocolate is free from milk.