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Vegan Chai-Spiced Sweet Potato Muffins

Delicious and nutritious muffins infused with chai spices and sweet potatoes, perfect for a comforting snack or breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed sweet potatoes Moisture and natural sweetness.
  • 1 cup almond flour Gluten-free base with added protein.
  • 1/2 cup coconut sugar Natural sweetener that’s lower on the glycemic index.
  • 1/4 cup coconut oil, melted Healthy fat that enhances moisture.
  • 1/4 cup maple syrup Adds unique, rich sweetness.
  • 1 teaspoon vanilla extract For a depth of flavor.
  • 1/4 cup almond milk (or any plant-based milk) To achieve desired batter consistency.
Dry Ingredients
  • 1 teaspoon baking powder Helps muffins rise.
  • 1/2 teaspoon baking soda Adds fluffiness.
  • 1 teaspoon ground cinnamon Warming spice.
  • 1/2 teaspoon ground ginger For a bit of heat.
  • 1/4 teaspoon ground nutmeg Earthy aroma.
  • 1/4 teaspoon ground cardamom Invigorating spice.
  • 1/4 teaspoon salt Balances flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the mashed sweet potatoes, almond flour, coconut sugar, melted coconut oil, maple syrup, and vanilla extract until well combined.
  3. In another bowl, whisk together the baking powder, baking soda, cinnamon, ginger, nutmeg, cardamom, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the almond milk as needed to reach the desired batter consistency.
  6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool slightly before serving.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. These muffins freeze beautifully for up to three months.