Chai Spiced Sweet Potato Chocolate Chip Muffins
Chai spiced sweet potato chocolate chip muffins - Nutrient-packed sweet potato muffins that are super moist and addictingly delicious! Gluten-free, dairy-free, and naturally low in sugar.
Growing up as a kid, we didn’t eat sweet potatoes often. The few times we did, it was usually in the form of sweet potato casseroles or sweet potato pie for Thanksgiving. Now that I’m older, I can’t get enough of them.
That’s why, regardless of the weather, I wanted to create a super cozy and comforting sweet potato muffin made with chocolate chips (because why not!?) and chai spice!
If you can’t tell from my Instagram, I use this chai spice seasoning on almost everything. Before diving into this muffin recipe, you should totally whip up this amazing chai spice seasoning if you haven’t done so already, then we can get to cooking!
Of course, if you don’t have the time to make a homemade seasoning blend, you can always use a regular chai spice blend found at a grocery store, use pumpkin spice seasoning, or simply cinnamon!
At first glance, it might seem like you need a lot of ingredients for these muffins, but if you look closer, you will see that you might have many of these ingredients already in your pantry! If you don’t have gluten-free fine oat flour then you definitely need to stock up!
If you are worried about buying an entire bag of oat flour just for a muffin recipe, then don’t fret because you can also use this oat flour for many other recipes such as my fluffy, gluten-free pancakes or raspberry almond thumbprint cookies.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Chai spiced sweet potato chocolate chip muffins - Nutrient-packed sweet potato muffins that are super moist and addictingly delicious! Gluten-free, dairy-free, and naturally low in sugar.
Ingredients
Dry
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
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
Directions
To cook the sweet potato, peel the sweet potato and cut into small chunks. To a medium pot, add sweet potato chunks to water and boil potatoes until soft. Drain potatoes and blend in a processor, blender, or using a masher until sweet potatoes are pureed. Set aside to cool.
Preheat oven to 350 degrees and line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray.
In a medium bowl, whisk the dry ingredients together except the chocolate chips.
In a separate large bowl, whisk the wet ingredients until well combined, smooth and creamy. Add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in ½ cup chocolate chips.
Divide batter evenly into muffin liners (about ¾ full), and top each with a few chocolate chips. Bake for 25-35 minutes or until toothpick comes out clean.
Let the muffins cool for 5 minutes and then remove and transfer muffins to a wire rack to finish cooling.
Notes
Remember - if you want this to be a true dairy-free version, use dark chocolate chips that have no milk.
If you would like to make this recipe lower in oil, you can use 2 tablespoons of oil. It will just not be as moist - more on the crumbly side but still delicious!
If you need help finding the best ingredient brands, these are what I use! Gluten-free whole grain oat flour, superfine almond flour, dairy free chocolate chips, vanilla extract
If you have leftover sweet potato puree, you can make this pumpkin pie protein smoothie - just replace pumpkin with sweet potato!
