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These Chai-Sweet Potato Breakfast Muffins are made with oat flour, and filled with apples, golden raisins, nuts and sweet potato. They are light and fluffy and are perfect for a healthy breakfast or an easy snack.

Chai-Sweet Potato Breakfast Muffins on a marble trivet surrounded by a bowl of nuts, raisins, and apple.

Looking for a fun, new way to incorporate leftover sweet potatoes in your diet? Want a recipe that the whole family will love including the kids? Then check out this cooked sweet potato muffin recipe.

Here’s the thing about these muffins…they are healthier, a bit less sweet, and loaded with lots of goodies. And, this recipe calls for avocado oil instead of butter. So, it’s something that everyone can get behind.

Ingredient Notes For These Chai-Sweet Potato Muffins:

Flour – I only use Bob’s Red Mill® gluten-free oat flour, but you can probably try it with almond flour and get the same result.
Sugar – Here I use coconut sugar, but light brown sugar works as well.
- For the coconut sugar use 1 – 1 1/4 cup. For the brown sugar use only 3/4 cup. (I notice when I use coconut sugar in place of brown sugar that I generally need to add a bit more. So, start off with one cup, and if needed, add a bit more).
Spice Blend – This Chai is a beautiful spice blend and contains cinnamon, cardamom, ginger, nutmeg and allspice. It is 100% organic and freshly ground.

A group of sweet potato breakfast muffins.

Avocado Oil – I use avocado oil for this recipe, but pretty much any oil will work (i.e. olive, avocado, coconut, etc.).
Raisins – I love golden raisins in this recipe. They are plump, soft and fruitier in flavor than brown raisins.
Sweet Potato – This recipe only calls for a small amount of sweet potato. However, if you have multiple potatoes in your pantry then this is a great way to use them up. Just double or triple the recipe.
- Preparation – I microwave the potato for convenience, but you can also roast it as well. That will take longer though.
- Once added to the batter, make sure to use a hand mixer to gently break it up. The mixer works like a charm here!

Additional Notes on The Spice Blend:

And if you don’t have this spice blend then what?

The recipe calls for 1 tablespoon of the chai confection. That particular blend is made up of cinnamon, cardamom, ginger, nutmeg and allspice. Personally, I would recommend a combination of some of these spices, but not to exceed 1 tablespoon total. So, maybe try 1/2 tablespoon cinnamon, 1/4 tsp nutmeg and 1/4 tsp ginger or allspice. That way, you get a bit of everything in there.

A sweet potato breakfast muffin with a bite out of it.

Chai-Sweet Potato Breakfast Muffins are light, healthy and delicious! The next time you have extra potatoes, give these a go.

And, for more delicious recipes, please check these out:

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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

Chai-Sweet Potato Breakfast Muffins

Author: Naomi
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 servings 1x

Print Recipe

Description

Ingredients

Units Scale

2 1/4 cup Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
1 – 1 1/4 cup Coconut Sugar (or sub 3/4 cup Light Brown Sugar, packed)
1 tbsp Spice Tree Organics Chai Confection
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Himalayan Pink Salt
3 Organic Eggs (room temperature)
1/2 cup Avocado Oil
2/3 cup Applesauce, unsweetened
2 tsp Pure Vanilla Extract
1 medium Sweet Potato, cooked and mashed (equivalent to 1 cup)
2 Honeycrisp Apples (1 large + 1 small), cored and diced
1/3 cup Walnuts, roughly chopped (measure after they’ve been chopped)
3 tbsp Golden Raisins
12 Jumbo Muffin Liners

Instructions

Prep the potato: Preheat the oven to 350° F. Rinse and scrub the sweet potato and then pat it dry. Use a fork to pierce several holes into the potato, place it on a microwave safe dish, and cook for 5-6 minutes. Set it aside and allow to cool.
Filling: To a large bowl, add the flour, sugar, chai confection, baking soda, baking powder, and salt. With a hand mixer, mix on low speed until just incorporated. Add the oil, applesauce, vanilla and eggs to the same bowl, mix and set aside.
Peel the potato: Carefully remove the skin from the sweet potato and mash it.
Mix: Add it to the bowl and mix until just incorporated (Do not over mix or you will not have a nice, light batter).
Fold: Fold in the apples, walnuts and raisins.
Bake the muffins: Line a muffin tin with muffin liners, and then divide the batter evenly. Bake muffins for 23-25 minutes or until a toothpick inserted comes out clean. Let cool for about 5 minutes and then transfer muffins to a cooling rack.
Storage: Store leftovers in an airtight container.

Notes

Hand Mixer: This is a great tool to use versus a spatula. The mixer will really blend up and evenly disperse the sweet potato.
Sugar: I use coconut sugar, but light brown sugar works as well. For the coconut sugar use 1 – 1 1/4 cup. For the brown sugar use only 3/4 cup. (I notice when I use coconut sugar in place of brown sugar that I generally need to add a bit more. So, start off with one cup, and if needed, add a bit more).
Spice Blend: If you don’t have this spice blend then what? Personally, I would recommend a combination of some of these spices, but not to exceed 1 tablespoon total. So, maybe try 1/2 tablespoon cinnamon, 1/4 tsp nutmeg and 1/4 tsp ginger or allspice.
Storage: Store the muffins in a container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Category: Breakfast, Brunch, Snack
Method: Bake
Cuisine: American

Keywords: Apple, Breakfast, Brunch, Chai Spice, Dairy-Free Recipes, Easy Baking, Easy Breakfast Recipes, Easy Brunch Recipes, Easy Snack Recipes, Fall, Fruit, Gluten-Free Recipes, Holiday Recipes, Muffin, Raisin, Sweet Potato, Vegetarian