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Chai-Sweet Potato Breakfast Muffins on a marble trivet.

Chai-Sweet Potato Breakfast Muffins


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

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
  • 11 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

  1. 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.
  2. 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.
  3. Peel the potato: Carefully remove the skin from the sweet potato and mash it.
  4. Mix: Add it to the bowl and mix until just incorporated (Do not over mix or you will not have a nice, light batter).
  5. Fold: Fold in the apples, walnuts and raisins.
  6. 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.
  7. 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

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