Description
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.
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 Chosen Foods 100% Pure 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