Sweet Potato Chai Muffins

Chai muffins, but make them sweet potato! Only one bowl needed and minimal ingredients. These muffins are full of chai flavor and make the perfect snack!

I do think if I could consider any food to be a “weakness” it would have to be cream cheese icing. I mean I could just bathe in the stuff, eat it by the spoonful, you get the idea. Unfortunately it’s not exactly socially acceptable to just make a big batch of icing with nothing to put it on. That’s where these Sweet Potato Chai Muffins come into play.

Not just any type of muffin could be worthy of deserving cream cheese icing so you know these muffins have got to be winners! Sweet potato is such a tasty flavor in baked goods all on its own but add in a bunch of warming chai spices? Out of this world! Honestly they’re so yummy that they really don’t even need the icing, but it definitely doesn’t hurt. Super easy, one bowl, minimal ingredients, all the things. Get to it!

To make these Sweet Potato Chai Muffins you will need:

• mashed sweet potato
• coconut oil
• maple syrup
• eggs
• vanilla
• one to one gluten free flour
• baking soda
• cinnamon
• cardamom
• nutmeg
• allspice
• pinch of salt

Ingredient substitution options:

• Mashed Sweet Potato – It goes without saying that sweet potato muffins won’t be sweet potato muffins without mashed sweet potato. However if sweet potato isn’t your thing, you should be able to substitute equal amounts of ripe mashed banana to make a banana muffin!
• Coconut Oil – Equal amounts of olive oil or melted butter make a great substitution for coconut oil! Applesauce also frequently works but I haven’t personally tried it out in this recipe.
• Maple Syrup – Any liquid sweetener can be a replacement for maple syrup! Honey, molasses, etc.
• Eggs – I haven’t tested out flax or chia eggs as a vegan swap but if you do and it turns out, let me know in the comments below!
• One to One Gluten Free Flour – If you don’t need to use gluten free flour, all purpose flour will work great! I haven’t tested them but oat flour or almond flour should be good options as well.

What’s the best way to store Sweet Potato Chai Muffins?

I would store your muffins in the fridge. However they will taste best at room temperature so if you’re eating them that day you can leave them out, cream cheese can be left out for several hours! If you’re eating a muffin leftover, pull it out of the fridge and allow it to come to room temperature before consuming.

If you love these Sweet Potato Chai Muffins, you may also like:

• Healthy Carrot Cake Cupcakes
• Super Fudgy Sweet Potato Brownies
• Chocolate Chip Zucchini Sweet Potato Bread
• Bakery Style Blueberry Swirl Muffins

If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO

Sweet Potato Chai Muffins

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• Author: Colleen
• Prep Time: 10 mins
• Cook Time: 18 mins
• Total Time: 28 mins
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

Chai muffins, but make them sweet potato! Only one bowl needed and minimal ingredients. These muffins are full of chai flavor and make the perfect snack!

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Scale 1x2x3x

Ingredients

• 1 1/4 cup sweet potato, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 eggs
• 2 tsp vanilla
• 1 1/2 cup gluten free flour (or all purpose flour)
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• pinch of salt

For the Frosting: (optional)

• 8 oz cream cheese, softened 
• 2 tbsp butter, softened 
• 1 tsp vanilla
• 1 cup powdered sugar

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Instructions

1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners or spray with non-stick cooking spray and set aside.
2. In a large mixing bowl, stir together the mashed sweet potato, coconut oil, maple syrup, eggs, and vanilla until smooth. Add the flour, baking soda, cinnamon, cardamom, nutmeg, allspice, and salt, mix until just combined.
3. Divide the batter among the prepared muffin cups. Transfer to the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean (Don’t overbake or they will be dry!).
4. Store in an airtight container at room temperature. (Wait until they are completely cooled before frosting)

For the Icing: 

1. In a stand mixture or with a hand mixer, beat together the cream cheese and butter until smooth. Add in vanilla and slowly add the powdered sugar. Beat until smooth and creamy. 
2. Chill in the fridge for 20 minutes before frosting muffins.

Notes

1. I didn’t “healthify” the cream cheese icing and it is 100% optional (the muffins are delicious without it), but who doesn’t love cream cheese icing??
2. The Nutrition Facts do not account for the icing.
3. I used one to one gluten free flour but you could also use regular all-purpose white flour. The key to this recipe is to keep an eye on it because if you over-bake it then it will be dry.
4. To prepare the sweet potatoes I recommend steaming them but baking would also work.

• Category: breakfast, dessert, snack
• Method: oven
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 228
• Sugar: 10g
• Fat: 10.2g
• Carbohydrates: 31.3g
• Protein: 2.7g

Keywords: sweet potato chai muffins, sweet potato muffins, chai muffins, gluten free muffins

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