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Sweet Potato Chai Muffins

Sweet Potato Chai Muffins

The perfect veggie-loaded muffins that are gluten-free, paleo, and vegan
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Servings 6

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.