This time of year is a baker’s dream: fall flavors combined with comfort foods. When I recently spied these chai-spiced sweet potato muffins at a nearby coffee shop, I knew I had to healthify them.
These muffins are grain-free, dairy-free, and lower sugar. The sweet potato lends itself to the natural, well, sweetness, and offers a texture that is satisfying and satiating. They pair perfectly with a morning cup of coffee, or top with some nut butter to round out the meal. You’re guaranteed to feel cozy from the inside out!
Chai-Spiced Sweet Potato Muffins
- Jumbo muffin tin
- 1 medium sweet potato
- 1 3/4 cup almond flour
- 1/2 cup coconut sugar
- 2 tablespoons tapioca starch
- 2 teaspoons grated ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon cardamom
- 1/2 teaspoon allspice
- 1/2 teaspoon baking soda
- 1/4 teaspoon cloves
- 1/4 teaspoon sea salt
- 2 eggs beaten
- 1/4 cup coconut nectar or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
- Make the sweet potato. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Using a fork, poke holes in the sweet potato and place on the baking sheet. Roast 1 hour or until soft. Allow to slightly cool, then scoop out the flesh of the sweet potato and mash. Decrease the oven temperature to 350 degrees.
- Meanwhile, line a jumbo muffin tin with liners.
- In a large bowl or stand-up mixer, combine the almond flour, coconut sugar, tapioca starch, grated ginger, cinnamon, baking powder, cardamom, allspice, baking soda, cloves, and sea salt. Stir to blend.
- In a separate medium bowl, combine the beaten eggs, vanilla extract, and coconut nectar or maple syrup. Whisk until creamy.
- Pour the wet ingredients into the bowl with the flour mixture. While beating on medium speed, incorporate the melted coconut oil, increasing the speed as you need until a batter is formed. Add the mashed sweet potato and beat again on high speed until blended and creamy.
- Transfer the batter into the muffin liners, filling them close to the top. Bake for 30 to 33 minutes until an inserted toothpick comes out clean. If using a food thermometer, the internal temperature should be around 200 degrees F. Allow the muffins to cool for about 5 minutes in the tin, before transferring them to a wire rack to cool completely (about 1 hour).
*You can make these as regular muffins, but be sure to decrease the cook time accordingly (should be about 20-22 minutes). **Keep the muffins loosely covered in tin foil in the refrigerator for up to