This delicious grain-free sweet potato muffins recipe is made with almond flour and flavored with chai spices. The muffins are gluten-free and dairy-free as well.
Sweet potatoes pair well with the spices in traditional Masala chai which include cinnamon, cardamom, ginger, nutmeg, and cloves. The combination creates a sweet and spicy muffin. I topped the muffins with chopped pecans to add a little crunch.
Since sweet potatoes are naturally sweet, I was able to get away with using less of the sweeteners in this recipe. I used honey and coconut sugar to sweeten the muffins. If you wish you can use any 1 for 1 sugar substitute in place of the coconut sugar. I like Just Like Sugar which uses chickory root as the sweetener. Some people prefer Swerve which uses Erythritol as the sweetener. Monkfruit also works well. You can find these sugar substitutes at your local health store, but all of these sweeteners can usually be found for less at Thrive Market, so do a little comparison shopping before you make your purchase.
Paleo Sweet Potato Muffins
These grain-free sweet potato muffins are paleo compliant, so you do not have to make any changes to them.
How to Make Sweet Potato Puree
You can sometimes find canned sweet potato puree in your local grocery stores. If you don’t have canned sweet potato in your area, you can bake a sweet potato, and then scoop out the sweet potato and mash it. You can also steam the sweet potatoes to make potato puree.
How to Bake Sweet Potatoes
- Preheat the oven to 400° F.
- Pierce the sweet potato with a fork and place it on a baking sheet.
- Bake for 45 minutes, or until fork tender.
- Scoop the sweet potato meat out of the skin and into a bowl. Then mash with a fork.
How to Steam Sweet Potatoes
- Peel and cut the sweet potato into bite-sized pieces.
- Pour 2 inches of water into the bottom of a pot.
- Heat the water to boiling.
- Once boiling, add the sweet potato pieces to a steamer basket. Place the basket in the pot and steam for 7 minutes.
- Transfer the sweet potato to a bowl and mash with a fork.
Grain-Free Sweet Potato Muffins Recipe
These gluten-free sweet potato muffins are flavored with chai spices. These muffins are an easy freezer breakfast recipe. You can make a double batch of the recipe and then freeze the extras for breakfasts and snacks throughout the week.
Ingredients:
- 2 cups almond flour
- 2 tablespoons coconut sugar
- 5 teaspoons chai spice
- 1 teaspoon baking soda
- 3/4 cup sweet potato puree
- 3 large eggs
- 1/4 cup water
- 2 tablespoons olive oil
- 4 tablespoons honey
- 1/3 cup chopped pecans (optional)
Directions:
- Preheat the oven to 350 and line a muffin pan with cupcake liners.
- Add the almond flour, coconut sugar, chai spice, and baking soda to a large bowl. Mix well to combine.
- Add the sweet potato puree, eggs, water, oil, and honey. Stir until all of the ingredients are thoroughly combined.
- Divide the batter between the 12 – 15 muffin cups. I like to use a cookie dough scoop to put the batter in the muffin cups, so it doesn’t make a mess.
- Top each muffin with chopped pecans.
- Bake the muffins for 18 – 22 minutes or until an inserted toothpick comes out clean.
Storing Baked Muffins:
The grain-free muffins can be stored at room temperature in a sealed container for 2 days, refrigerated for 5 days, or frozen for up to 3 months.
How to Thaw Frozen Muffins:
One frozen muffin can be reheated in the microwave for 20 – 30 seconds.
Printable Recipe for Grain-Free Sweet Potato Muffins
Grain-Free Sweet Potato Muffins Recipe
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut sugar
- 5 teaspoons chai spice
- 1 teaspoon baking soda
- 3/4 cup sweet potato puree
- 3 large eggs
- 1/4 cup water
- 2 tablespoons olive oil
- 4 tablespoons honey
- 1/3 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350 and line a muffin pan with cupcake liners.
- Add the almond flour, coconut sugar, chai spice, and baking soda to a large bowl. Mix well to combine.
- Add the sweet potato puree, eggs, water, oil, and honey. Stir until all of the ingredients are thoroughly combined.
- Divide the batter between the 12 - 15 muffin cups. Top each muffin with chopped pecans.
- Bake the muffins for 18 - 22 minutes.
ossisto says
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