Sweet Potato Coconut Chai Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Author Denisse


For the muffins:

  • 1 1/2 cups gluten free all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/4 cup full fat coconut milk
  • 1 cup sweet potato cubed, steamed and pureed

For the Icing:

  • 1/2 cup powdered sugar
  • 1 teaspoon non-dairy milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/4 cup shredded coconut


  1. Preheat oven to 325 degrees. Line a 12 cup muffin tray with paper liners. 

  2. In s medium sized bowl, combine flour, salt, baking powder, baking soda and spices. In a separate large bowl, whisk together eggs, maple syrup, coconut milk and sweet potato.

  3. Add the wet ingredients to the dry ingredients and mix until just combined. Spoon batter into muffin cups about 3/4 full and bake for about 20 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool slightly

  4. To make the icing, whisk together powdered sugar, non-dairy milk and spices in a heat proof bowl set over a pot of simmering water. Allow to cool slightly, then transfer the icing to a piping bag with a small round tip (or a Ziploc bag with the tip snipped off). Pipe icing onto muffins and immediately sprinkle with shredded coconut.