Sweet Potato Coconut Chai Muffins
These Sweet Potato Coconut Chai Muffins are gluten free! Fresh pureed sweet potato and coconut milk give them a moist, rich texture, and chai spices both in the muffin and the icing impart a wonderfully warming flavor throughout.
Ingredients
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
Instructions
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Preheat oven to 325 degrees. Line a 12 cup muffin tray with paper liners.
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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.
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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
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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.
Recipe Notes
Store them at room temperature.