Description
These chai spiced sweet potato chocolate chip muffins are nutrient-packed, super moist, and addictingly delicious. Naturally gluten-free, dairy-free, and low in sugar, these muffins combine warm chai spices with the natural sweetness of sweet potatoes and chocolate chips for a perfect wholesome treat.
Ingredients
Dry Ingredients
- 2 cups gluten-free oat flour
- 1 cup superfine blanched almond flour
- ½ cup chocolate chips, plus more for topping
- 1 Tbsp chai spice seasoning
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup sweet potato puree (from 1 sweet potato)
- ½ cup plant-based, unsweetened milk
- ¼ cup coconut oil
- ¼ cup pure maple syrup
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Cook and puree the sweet potato: Peel and cut the sweet potato into small chunks. Place the chunks in a medium pot, cover with water, and boil until soft. Drain and mash or blend the sweet potatoes using a food processor or blender until smooth. Set aside to cool.
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners and spray the inside lightly with nonstick cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together the gluten-free oat flour, almond flour, chai spice seasoning, baking soda, baking powder, salt, and half a cup of chocolate chips (reserve extra for topping).
- Combine wet ingredients: In a large bowl, whisk together the sweet potato puree, plant-based milk, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth and creamy.
- Combine wet and dry mixtures: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the remaining chocolate chips.
- Fill muffin liners and bake: Divide the batter evenly among the prepared muffin liners, filling each about three-quarters full. Top each muffin with a few extra chocolate chips for garnish.
- Bake to perfection: Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- To make your own chai spice seasoning, blend ground cinnamon, cardamom, ginger, cloves, and black pepper in equal parts.
- Ensure sweet potatoes are fully cooled before mixing to prevent the coconut oil from solidifying prematurely.
- For a vegan version, substitute the eggs with flax eggs or a commercial egg replacer and use vegan chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; wrap individually and thaw before eating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
