Looking for another great lunchbox filler that’s packed with hidden veggies and full of flavour? These Chocolate Sweet Potato & Apple Traybake and Muffins are perfect for making ahead, freezing, and popping into lunchboxes or bags for a healthy snack. Plus, with the cozy flavours of sweet potato, apple, and a little bit of chocolate , these are the perfect cosy day bake!
Last Sunday, we spent the afternoon curled up together, enjoying cups of tea and hot chocolate while watching a movie. And what made the moment even better? These Chocolate Sweet Potato & Apple Traybake and Muffins! There’s something so comforting about making the time to turn off our phones, slow down, and enjoy simple moments as a family. These treats were the perfect addition — cozy, healthy, and packed with hidden veggies that the kids didn’t even notice!
Why You’ll Love These Chocolate Sweet Potato & Apple Traybake and Muffins!
- Packed with Hidden Veggies: If your kids are fussy about veggies, these are perfect! The sweet potato (or swap it for banana or cooked beetroot) adds moisture and natural sweetness, so the veggies go unnoticed!
- Freezable: Make a big batch, freeze them, and have a healthy snack on hand whenever you need it. These muffins and traybakes freeze really well, making them perfect for busy days.
- Snack On-the-Go: Whether it’s after sports practice, on a road trip, or when friends come over, these are great for any occasion. They’re easy to pack and super filling!
- Autumn & Winter Vibes: With the sweet flavors of apple and warm spices, they are the ultimate cozy treat to enjoy during the cooler months.
Ingredients & Substitution Ideas:
This recipe is super flexible. If you don’t have sweet potato on hand, swap it for cooked banana or beetroot. Both give the muffins and traybake a slightly different flavour but still add that needed moisture and veggie goodness.
Top Tip: If you’re adding these to a lunchbox with chocolate, try balancing it out with fruit, a savoury item like my protein packed cheesy muffins or a pot of yogurt. I love serving these with plain yogurt and a dollop of my homemade chia jam for a sweet but healthier dessert!
Chocolate Sweet Potato & Apple Traybake and Muffins
Equipment
Ingredients
- 100 g sweet potato – cooked *Note: Steam or Boil the day before or earlier in the day to allow it to cool
- 1/2 apple peeled and cubed (50g)
- 2 eggs beaten (works without eggs also)
- 150 ml milk
- 100 g salted butter melted
- 1 tsp vanilla extract or essence
- 150 g self raising flour
- 75 g wholewheat flour
- 1 teaspoons baking powder
- 100 g caster or granulated sugar
- 25 g cocoa powder
- 50 g chocolate chips or raisins -optional
Instructions
- Preheat the oven to 170C. Line a muffin tin with 12 paper cases and a 20cm baking tray with parchment paper.
- Add the cooked sweet potato, peeled and cubed apple, milk and vanilla to the powerful blender. Blend until smooth and orange in colour.
- Measure the self raising flour, wholemeal flour, baking powder, sugar and cocoa powder into a mixing bowl, mix together really well.
- Pour the sweet potato mix, melted butter and eggs into the mixing bowl, mix well. Pour in the chocolate chips, stir to combine.
- Scoop into the 12 muffin cases and pour the rest into the lined tin.
- Bake for approx 25-30 minutes. Check it is cooked using a cocktail stick when it comes out clean it’s ready. Note the muffins will be ready first, the tray bake will take a few minutes more.
- For the traybake, allow to cool and then cut into pieces.
- Store in ziplock bags in the freezer for up to 3 months, defrost overnight in an airtight container.
