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Sweet Potato Chai Muffins

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I make a lot of muffins. They are the one guaranteed food that my kids will always like. I pretty much use the same base recipe and change it up depending on the type of flavor I want. These sweet potato chai muffins are warm and perfect for a blustery day when you need to just curl up with a hot cup of tea.

I have always thought that muffins are a great way to incorporate fruits and vegetables. The water content keeps muffins moist without adding an excessive amount of oil or butter…and the nutrition boost isn’t too bad either.

I don’t have a chai spice on hand, but if you have a good spice cabinet, then you already have all of the spices needed for this muffin recipe.

Sweet potatoes are a favorite of mine and they are perfect for getting more antioxidants in the diet. They have beta-carotene, which is converted to vitamin A in the body. Beta-carotene is a carotenoid, but not all carotenoids are converted to vitamin A, lycopene is an example of that.

Vitamin A is super important for reproductive health, vision, and your immune system. I’d say that’s a good reason to get some vitamin A everyday and an even better reason to add a sweet potato to your muffins!

So, what else is great about these muffins? Fiber! Yep, I split the all-purpose flour and whole wheat flour. I can’t give up AP flour all together, because I am not all about dense muffins, I still need some gluten. If you only have all-purpose, that’s totally okay, you’ll just have a little less fiber.

Bring the flavors of Fall to your kitchen and make these soon.

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Sweet Potato Chai Muffins

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Ingredients

Scale

1 medium baked or roasted sweet potato flesh (about 1 cup mashed)

1/3 cup canola oil

1/2 cup 2% milk

1 large egg

1/3 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup all-purpose flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon table salt

1/4 teaspoon cardamom

Topping: 1/4 cup rolled oats

Instructions

Preheat oven to 400°F and spray a 12 count muffin tin with non-stick cooking spray. 

In a medium mixing bowl, add mashed sweet potato, canola oil, milk, egg, sugar, and vanilla and mix until combined. 

In a small mixing bowl, add the remaining dry ingredients (except the oats) – mix until combined. 

Add dry ingredients to the wet ingredients and stir until just combined. 

Fill each muffin cup with batter, about 2/3 of the way full and sprinkle the oats on top of each one. 

Bake for 20-22 minutes or until the muffins are lightly golden on top and a toothpick inserted into the center of the biggest muffin comes out clean. 

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Comments

  1. Judy Brandt says

    I tried the muffins. They smelled so good baking. As soon as they came out of the oven I had to try one. I eat alot of muffins with my yogart in the mornings. It’s a keeper. I hope they freeze well.Thanks for sharing.. Grandma

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