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!

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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

1. 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.

2. Preheat oven to 350 degrees and line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray.

3. In a medium bowl, whisk the dry ingredients together except the chocolate chips.

4. 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.

5. 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.

6. 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!

DIY Chai Spice Mix

A must-have pantry staple that’s perfect for tea, baking, and other recipes.

It never dawned on me that I needed to make my own chai spice mix until I strolled past every grocery store’s herb and spice section to find no chai mix in sight! Now, sure there is chai spice powder and chai tea but there are times that I would just like to have the seasoning.

The perfect chai spice mix can enhance so many traditional recipes that you may not have thought of. For example, add a teaspoon or two of chai spice mix to plain pancake batter and you my friend, will have chai spiced pancakes!

This mix is also great to have on hand if you would like to make a latte, chai latte donut holes or to add to most recipes like pancakes, oatmeal, donuts, bread or vegetables like sweet potatoes...the possibilities are endless!

Seasonings that are used in this chai spice are quite traditional so feel free to mix things up if you would like! For this recipe, I used cinnamon, ginger, cloves, nutmeg, allspice, and cardamom.

You can add all the spices to a mortar and pestle to make sure the seasonings are fully incorporated and nicely grounded or you can simply mix all ingredients using a small whisk or spoon. Funnel seasonings into a spice jar and store in a dry place until ready to use!

To make a chai spice latte:

• Add 1 cup plant-based milk, 1/2 cup water, 1 black tea teabag, ½ tsp chai spice mix, 1 Tbsp honey and simmer in a small saucepan for 5 minutes. Add a cinnamon stick and star anise to really enhance the flavors! Discard tea bag, optional cinnamon stick and star anise, and pour into a mug and enjoy!

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!

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ingredients

• 3 tsp ground cinnamon

• 1 1/2 tsp cardamom

• 1 1/2 tsp ground ginger

• 1 tsp allspice

• 1/2 tsp cloves

• 1/4 tsp nutmeg

instructions

1. Add all ingredients to a mortar and pestle or small bowl and combine until fully combined.

2. Transfer to a spice jar and store in a dry place until ready to use!

Notes: ⅛ tsp black pepper (optional for spicier flavor)