These Sweet Potato Chai Muffins are such a great veggie-loaded breakfast staple that just so happens to be paleo, gluten-free, and vegan.
Looking for a quick and easy meal or snack? Look no further than these Sweet Potato Chai Muffins. They make the perfect addition to any breakfast or as a healthy snack.
What makes these muffins incredibly easy to make is you just throw all the ingredients into a bowl, mix it, and bake it. That simple and made with clean pure ingredients. I wanted to combine a delicious sweet potato muffin with the warm and comforting flavors of a chai latte. So I married the two together and couldn’t be happier.
I don’t know about you but muffins are my ultimate go-to breakfast staples for those busy on-the-go days. I love to meal prep a big batch and store half in the fridge and the other half in the freezer. Then pop them in the toaster oven on the “reheat” setting and head on out the door.
Veggie-loaded everything is my love language. No, seriously. Even before kids, I LOVED veggies and would always add them to anything I possibly could. The more veggies the better. These muffins are great because if you have picky eaters in your household, you won’t even know there are veggies in here.
Sweet Potato Benefits
Sweet Potatoes not only help to naturally sweeten these muffins up, but they contain a ton of fiber along with a healthy dose of iron, calcium, and selenium. They are also a good source of most of our B vitamins and vitamin C. Oh, and let us not forget, beta-carotene; which is a lovely little antioxidant.
Tips & Suggested Adaptations
- If you don’t have mashed sweet potatoes on hand, the quickest way to cook them is to boil in water for about 20 minutes whole. Cool, peel, and mash with a fork.
- You can also use a can of organic sweet potatoes.
- If sweet potatoes aren’t your thing, use butternut squash, or even pumpkin. YUM!
- If you’re not vegan, use two eggs instead. I use both depending on my mood and they both turned out great.
- I recommend using these Silicone Muffin Liners. They peel off easily without sticking. You can also spray your tins with non-stick spray.
- Chocolate chips would also be a great addition here.
- You can store the leftovers in an airtight container in the fridge for up to a week. They are delicious cold, and even better toasted for a few minutes in the oven!
These are the best Sweet Potato Chai Muffins packed with veggies, and easy to whip up on any given day. Give these a try and let me know what you think.
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XO,
Natalie
Sweet Potato Chai Muffins
Ingredients
- 2 tbsp flax eggs I Use Bob Redmills, Egg Replacer
- 4 tbsp of water
- 1 cup sweet potato puree
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 tbsp almond butter
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- pinch of salt
- 1 tsp baking soda
- pepitas or pumpkin seeds to top
- silicone muffin cups or non-stick spray for the muffin pan.
Instructions
- Preheat oven to 350.
- In a large bowl, add the flax/vegan eggs and water. Whisk and allow to sit for about 3 minutes.
- Next, add in all the remaining ingredients EXCEPT the pumpkin seeds. Whisk well.
- Using an ice cream scooper, scoop out even batter and place in muffin cups. Top them with pumpkin seeds and bake for 25 minutes. Allow cooling for 15 minutes before eating.