Chai-Spiced Sweet Potato Muffins
Every time I wait in line at a nearby coffee house, I have the pleasure of these delicious-looking Sweet Potato Chai Muffins staring right back at me. So of course I decided to healthify them! This batch is grain-free and dairy-free. The perfect way to use a sweet potato in my opinion!
Chai-Spiced Sweet Potato Muffins
Makes 6 jumbo muffins*
Gluten-free, Grain-free, Dairy-free, Soy-free, Paleo
1¾ cup almond flour
½ cup coconut sugar
2 tablespoons tapioca flour
2 teaspoons grated ginger
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon cardamom
½ teaspoon allspice
½ teaspoon baking soda
¼ teaspoon cloves
¼ teaspoon sea salt
2 eggs, beaten
¼ cup coconut nectar or maple syrup
1 teaspoon vanilla extract
¼ cup melted coconut oil
1 cup mashed sweet potato (from about 1 medium sweet potato, roasted, peeled and mashed)
Directions:
1. Preheat the oven to 350 degrees. Line a jumbo muffin tin with liners.
2. In a large bowl or stand-up mixer, combine the almond flour, coconut sugar, tapioca flour, grated ginger, cinnamon, baking powder, cardamom, allspice, baking soda, cloves, and sea salt. Stir to blend.
3. In a separate medium bowl, combine the beaten eggs, vanilla extract, and coconut nectar or maple syrup. Whisk until creamy.
4. 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.
5. 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
