Sweet Potato Brownie Bites (Vegan + Gluten-Free)

Sneak some veggies into your brownies with these vegan + gluten-free sweet potato brownie bites. No one has to know the secret ingredient!

Hand picking up a Sweet Potato Brownie Bite from a large white platter.

I’ve always had a love for sweet potatoes, but the day I figured out just how good sweet potatoes work for making decadent gluten-free brownies, that love was magnified by 1,000 percent.

Seriously, I’m hooked on these healthy sweet tater brownies. I’ve made them so many times already and I don’t think I’ll be slowing down any time soon. Especially given the fact that the holidays are right around the corner and I always turn into a baking queen as soon as the season hits.

The baking has obviously already started.

Sweet Potato Brownie Bites served on a large white platter.

I stumbled upon the idea for these sweet potato brownie bites through listening to podcasts about intermittent fasting and carb cycling, two health/fitness trends I’ve been researching more about lately. One interview I listened to was with Michael Morelli, the author of The Sweet Potato Diet. He mentioned one of his favorite recipes for sweet potato brownies and I immediately became curious and had to try them.

They were rich, delicious and super fudgy.

Sweet Potato Brownie Bites served on a large white platter, glass of milk in background.

Anyhow, we loved Michael’s recipe, but I started toying with the idea of doing a vegan version and maybe turning it into a skillet brownie recipe. I made cast iron skillet sweet potato brownies and they were a big hit at a workout happy hour I attended. However, I tragically burned my arm on the skillet, which made me reconsider that whole idea and try brownie bites in a mini muffin tin instead.

I love the crunchy edges of brownies and I figured cooking the bites in a mini muffin tin might lend itself to more crispy edges. I should probably just buy one of those brownie edge baking pans, but I don’t make brownies nearly enough to justify it. Plus, the muffin tin works great!

Turns out Maria and I like the vegan version of these brownies even better than the original. Using maple syrup instead of honey gave them the perfect amount of sweetness without having that pronounced honey favor and the flax eggs worked great in place of regular eggs. I was a little worried because coconut flour can be fickle without eggs, but this recipe worked like a charm.

Almond Butter Stuffed Sweet Potato Brownie Bites on a large white platter, glass of milk in background.

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If you make these sweet potato brownie bites, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 


Sweet Potato Brownie Bites

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24


Sneak some veggies into your brownies with these vegan + gluten-free sweet potato brownie bites. No one has to know the secret ingredient. 


  • 1 medium sweet potato (1 cup mashed)
  • 2 flax eggs (2 Tablespoons of ground flax + 6 Tablespoons water)
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips (I used Enjoy Life)


  1. Preheat oven to 425°F. Pierce sweet potato with a fork in 2-3 spots. Wrap in foil and roast until tender, about 30 minutes. Let cool. Peel sweet potato and mash with a fork. Measure out 1 cup of mashed sweet potato for the recipe and save the rest for something else.
  2. Add ground flax to water and whisk together in a small bowl. Set aside for 5 minutes to thicken.
  3. Lower oven temp to 350ºF. Lightly coat a mini muffin tin with coconut oil.
  4. Add mashed sweet potato, maple syrup, coconut oil, flax eggs and vanilla into a large bowl and stir to combine. Add flour, cocoa powder, baking powder and salt. Stir to combine. Gently stir in chocolate chips.
  5. Drop batter into the wells of your greased mini muffin tin and bake for 20 minutes. Brownie bites are done when you can insert a knife and it comes out clean.


  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 mini muffin
  • Calories: 85
  • Sugar: 6g
  • Fat: 5g
  • Saturated Fat: 3g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 1g

Keywords: sweet potato brownies

Sneak some veggies into your brownies with these vegan + gluten-free sweet potato brownie bites. No one has to know the secret ingredient.

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  1. This was 12/10 – an AMAZING recipe. I put mine in the freezer and my family legitimately thought that this was chocolate fudge. So great – I’m going to make so many more batches. Thank you!

    • Ahh yay!! That makes me so happy to hear, Jasmine! I’m so glad these brownie bites were a hit with your family. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. <3

  2. My kiddo loved these! Will definitely be making them again! Next time I will try the almond butter in the middle. I posted this to the Fb community and have been getting requests for the recipe. I have shared it with 2 friends also!

  3. I made these as a treat for myself and the kids and we all loved them. I love that there is sweet potato in them. You’d never know eating them. They are delicious and I’ll be making them again. Yum.

  4. YUM…..I made them in an 8×8 pan and cut them into very small pieces. I under-baked them and they were more like fudge! I mixed some of the peanut butter right into the batter. Delicious. Love your recipes

  5. As someone who has both weight loss surgery (a few years out) and Celiac (newly diagnosed), i can’t wait to try these! However, I’m curious about the maple syrup. Can I substitute it for stevia or will that compromise the flavor/texture?

      • I ended up making these using Splenda since that’s what I had on hand. They turned out pretty well! I kept them in the oven 30 minutes overall but I think next time I’ll leave them in 5 minutes longer to make them even crustier on the outside. 🙂

  6. Hi Brittany!
    Of course, urrite! Everything is better with a little nut butter added! Love, love sweet potatoes, so will try this as soon as my coconut flour is replenished!!!
    They sound wonderful, thank you- thank you.

  7. I cannot wait to make these they look so delicious!!! If I wanted to use regular eggs instead, how many would I use? It shouldn’t change the result right?

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