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Chai spiced sweet potato muffins fresh out of the oven, garnished and ready to enjoy.

Chai Spiced Sweet Potato Muffins

Delightful muffins that combine sweet potatoes with chai spices, offering a warm, comforting treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed sweet potatoes Can substitute with canned sweet potatoes.
  • 1/2 cup maple syrup Honey or agave syrup can be used.
  • 1/4 cup almond milk Any milk or dairy-free alternative will work.
  • 1/4 cup coconut oil, melted Vegetable oil can be used as a substitute.
Dry Ingredients
  • 1 cup gluten-free flour Regular flour can be substituted.
  • 1 teaspoon baking powder Ensure it's fresh for best results.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger Fresh ginger can be used for stronger flavor.
  • 1/2 teaspoon nutmeg Can be omitted or substituted with allspice.
  • 1/4 teaspoon cloves Can skip if not on hand.
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the mashed sweet potatoes, maple syrup, almond milk, and melted coconut oil until smooth.
  3. In another bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into a lined muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let cool before serving.

Notes

Avoid overmixing the batter to prevent dense muffins. Ensure sweet potatoes are well mashed for a smooth texture. Allow muffins to cool completely before storing to maintain moisture. Add chocolate chips or nuts for extra flavor and texture.