Print

Gluten Free Sweet Potato Coconut Chai Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and moist gluten-free muffins made with sweet potato, coconut, maple syrup, and fragrant chai spices. These warmly spiced muffins are perfect for breakfast, snacks, or serving alongside coffee or tea.

Ingredients

  • 1 3/4 cups gluten-free 1-to-1 baking flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup mashed cooked sweet potato
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/3 cup melted coconut oil
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup chopped pecans or walnuts, optional
  • 2 tablespoons shredded coconut, for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease the muffin cups.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, and salt until evenly combined.
  3. In a separate bowl, whisk together the mashed sweet potato, eggs, maple syrup, melted coconut oil, coconut milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined, stopping when no dry streaks of flour remain.
  5. Fold in the unsweetened shredded coconut and optional chopped pecans or walnuts.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  7. Sprinkle the additional 2 tablespoons shredded coconut over the tops of the muffins.
  8. Bake for 20 to 24 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for about 10 minutes, then transfer them to a wire rack to continue cooling before serving.

Notes

  • Use plain canned sweet potato purée or homemade mashed sweet potato without added sugar or spices.
  • For extra coconut flavor, add a small amount of coconut extract or garnish the baked muffins with toasted coconut.
  • Add chopped pecans, walnuts, or pumpkin seeds for extra crunch.
  • Raisins, dried cranberries, or chopped dates can be folded into the batter for a fruitier variation.
  • For a sweeter variation, add gluten-free dark or white chocolate chips.
  • Add finely grated orange zest for a bright orange chai variation.
  • Plain pumpkin purée can be substituted for the mashed sweet potato.
  • Store completely cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze muffins in a freezer-safe container for up to 2 months and thaw at room temperature or overnight in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/gluten-free-sweet-potato-coconut-chai-muffins/