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    Home » Recipes » Fall Recipes

    Sweet Potato Oat Flour Muffins with Vanilla, Chai, and Chocolate

    Published: Nov 8, 2021 Last Modified: Nov 8, 2021 by Allison

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    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. 

    straight on shot of a few sweet potato oat flour muffins on a white marble slab with an orange towel and some pomegranate pieces around them

    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.)

    overhead shot of one muffin close up in a muffin pan with a cup of chai tea beside it

    overhead shot of one muffin flipped on its side in the muffin pan to show the outside

    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. 

    angled overhead shot of a platter full of sweet potato oat flour muffins

    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! 

    straight on shot of a platter of the muffins with an apple in the background and a pomegranate in the foreground

    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. 

    straight on shot of two sweet potato oat flour muffins stacked on top of one another

    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. 

    straight on shot of a hand going in and taking one of the muffins off of the stack

    straight on shot of a muffin with a bite taken out of it

    more healthy muffin recipes

    • Vegan Pumpkin Banana Spelt Muffins
    • Vegan Banana Nutella Muffins
    • Vegan + Gluten-Free Chunky Monkey Muffins

    straight on close up shot of a muffin with a bite taken out of it on a white marble board

    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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    straight on shot of a few sweet potato oat flour muffins on a white marble slab with an orange towel and some pomegranate pieces around them

    Sweet Potato Oat Flour Muffins with Vanilla, Chai, and Chocolate


    ★★★★★

    5 from 1 reviews

    • Author: Allison
    • Total Time: 35 minutes
    • Yield: 12 muffins 1x
    Print Recipe
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    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

    Scale
    • 2 large eggs, at room temperature
    • ⅓ cup salted butter, melted
    • 1 cup mashed or pureed sweet potato
    • ⅔ cup maple syrup
    • ⅓ cup milk (any kind, dairy or non-dairy)
    • 2 teaspoons vanilla extract
    • 2 cups oat flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ¼ teaspoon sea salt
    • 1 ½ teaspoons cinnamon
    • ¾ teaspoon ginger
    • ½ teaspoon nutmeg
    • ¼ teaspoon cardamom
    • ⅛ teaspoon cloves
    • ½ cup raisins or chocolate chips
    • Cinnamon sugar, for sprinkling (see notes section)

    Instructions

    1. Preheat the oven to 350 F and lightly grease a standard 12-muffin pan with butter, or line with paper liners.
    2. In a large bowl, beat the eggs. Whisk in the melted butter, sweet potato, maple syrup, milk, and vanilla.
    3. In a medium bowl, stir together the oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cardamom, and cloves.
    4. Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the raisins or chocolate chips.
    5. Fill each muffin cup with batter and sprinkle with cinnamon sugar. Press in a few more chocolate chips, if desired.
    6. Bake for 22-25 minutes, or until a toothpick inserted into the centre comes out clean.
    7. 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!
    8. 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.

    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Breakfast, Snack

    Keywords: sweet potato oat flour muffin recipe

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

     

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Angie

      January 08, 2023 at 9:45 am

      A very enjoyable muffin. Full of texture and flavour, and healthy too.

      ★★★★★

      Reply

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