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.
Preheat oven to 325 degrees. Line a 12 cup muffin tray with paper liners.
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.
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
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.
Store them at room temperature.