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.Print
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
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.