These healthy and wholesome sweet potato oat flour muffins have notes of vanilla and chai, and they’re studded with plenty of chocolate chips. They’re easy to make, and delicious for breakfast and snacks.
Let’s get the week started on the right foot with these sweet potato oat flour muffins, with hints of vanilla, chai, and lots of dark chocolate chips in each and every bite. They’re perfect for breakfast, and just as good for your mid-morning or afternoon work or school snacks this week. They’re also nut-free and naturally gluten-free, since oats do not contain gluten. And yet they hold together perfectly thanks to the combined binding power of eggs and sweet potato. (Just be sure to use certified gluten-free oat flour if you are celiac to ensure that they oats have not come into contact with gluten-containing grains in processing.)
Initially, these were going to be pumpkin chocolate chip muffins. But I have been making so many pumpkin recipes recently, I decided to go with sweet potato this time. I simply baked one large sweet potato, scooped the flesh out into a bowl, and mashed it. You can certainly steam diced, cubed sweet potato instead of baking, though.
These muffins are a happy medium between light and fluffy and dense. They’re plenty moist, thanks to the butter, eggs, and sweet potato, and they’re satisfying, too. I added chocolate chips to half of the batch and raisins to the other half. I’m partial to the chocolate chips, but raisins are great, too! Right before baking them, I topped each muffin off with a sprinkle of cinnamon sugar. I really can’t get enough of cinnamon sugar at the moment; it adds that je ne sais quoi to autumn baked goods!
sweet potato muffin ingredients
To make these sweet potato oat flour vanilla chai muffins, you’ll need salted butter, eggs, mashed sweet potato, maple syrup, milk, vanilla, oat flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, cardamom, cloves, and raisins or chocolate chips.
the method
Preheat the oven to 350 F and lightly grease a standard 12-muffin pan with butter, or line with paper liners.
In a large bowl, beat the eggs. Whisk in the melted butter, sweet potato, maple syrup, milk, and vanilla.
In a medium bowl, stir together the oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cardamom, and cloves.
Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the raisins or chocolate chips.
Fill each muffin cup with batter and sprinkle with cinnamon sugar. Press in a few more chocolate chips, if desired.
Bake for 22-25 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool in the pan for a few minutes, then remove and enjoy one warm, with a touch of honey butter or nut butter, if desired… and perhaps a tall glass of goat milk or a cup of chai tea!
Enjoy! Muffins can be stored in an airtight container at room temperature for three days or in the fridge for about a week.
more healthy muffin recipes
- Vegan Pumpkin Banana Spelt Muffins
- Vegan Banana Nutella Muffins
- Vegan + Gluten-Free Chunky Monkey Muffins
I hope that you love these sweet potato oat flour vanilla chai chocolate chip muffins! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, be sure to tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!!
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Sweet Potato Oat Flour Muffins with Vanilla, Chai, and Chocolate
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These healthy and wholesome sweet potato oat flour muffins have notes of vanilla and chai, and they’re studded with plenty of chocolate chips. They’re easy to make, and delicious for breakfast and snacks.
Ingredients
- 2 large eggs, at room temperature
- 1/3 cup salted butter, melted
- 1 cup mashed or pureed sweet potato
- 2/3 cup maple syrup
- 1/3 cup milk (any kind, dairy or non-dairy)
- 2 teaspoons vanilla extract
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/8 teaspoon cloves
- 1/2 cup raisins or chocolate chips
- Cinnamon sugar, for sprinkling (see notes section)
Instructions
- Preheat the oven to 350 F and lightly grease a standard 12-muffin pan with butter, or line with paper liners.
- In a large bowl, beat the eggs. Whisk in the melted butter, sweet potato, maple syrup, milk, and vanilla.
- In a medium bowl, stir together the oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cardamom, and cloves.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the raisins or chocolate chips.
- Fill each muffin cup with batter and sprinkle with cinnamon sugar. Press in a few more chocolate chips, if desired.
- Bake for 22-25 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool in the pan for a few minutes, then remove and enjoy one warm, with a touch of honey butter or nut butter, if desired… and perhaps a tall glass of goat milk or a cup of chai tea!
- Enjoy! Muffins can be stored in an airtight container at room temperature for three days or in the fridge for about a week.
Notes
To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
You could try making these vegan by using melted coconut oil in place of the butter and flax eggs (one flax egg is 1 tablespoon ground flax mixed with 2.5 tablespoons of water) in place of the eggs.
Cinnamon sugar is 1 tablespoon of cane sugar mixed with 1 heaping teaspoon of ground cinnamon.
Oat flour should be measured using the “spoon and level” method. Use a spoon to fill your measuring cup and then level it off to avoid packing too much flour into your measuring cup.
- Category: Breakfast, Snack
Keywords: sweet potato oat flour muffin recipe
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