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Brownie bites on a white plate.
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3.78 from 9 votes

Sweet Potato Brownie Bites

Sneak some veggies into your brownies with these vegan + gluten-free sweet potato brownie bites. No one has to know the secret ingredient!
Prep Time15 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: sweet potato brownies
Servings: 24
Calories: 85kcal


  • 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
  • 1/4 cup almond butter for stuffing, totally optional


  • Preheat oven: Preheat oven to 425°F.
  • Bake sweet potato: 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.
  • Make flax eggs: Add ground flax to water and whisk together in a small bowl. Set aside for 5 minutes to thicken.
  • Lower oven temp: Lower oven temp to 350ºF. Lightly coat a mini muffin tin with coconut oil.
  • Combine wet ingredients: Add mashed sweet potato, maple syrup, coconut oil, flax eggs and vanilla into a large bowl and stir to combine.
  • Add wet ingredients: Add flour, cocoa powder, baking powder and salt. Stir to combine. Gently stir in chocolate chips.
  • Bake: 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.


  • Almond butter stuffed version: Simply add a little of the brownie batter to the muffin tin and make a tiny well with your finger. Add a 1/2 teaspoon of almond butter to the well and cover with more brownie batter. You can also swap the almond butter with any nut butter of choice or for a nut-free option you can use tahini or sunflower butter.
  • Coconut flour: I haven’t tested this recipe with a different flour and I don’t recommend subbing the coconut flour. Coconut flour soaks up way more liquid than other flours and can't be subbed 1:1.
  • Eggs: If you don't need this recipe to be vegan you can swap the flaxseed eggs for 2 regular eggs.
  • Maple syrup: I like the flavor of maple syrup, but you could also use honey (if you don't need this recipe to be vegan), agave or monk fruit maple.


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