Chai Sweet Potato Muffins3 (1)

Chai Sweet Potato Muffins
Prep time
Cook time
Total time
Equipment: grater or food processor
Serves: 12 muffins
  • 3 tablespoons ground flaxseed
  • ⅓ cup hot water
  • 2 cups of packed grated sweet potato
  • 1.5 cups organic apple sauce
  • ½ cup ghee, melted (source)
  • ⅓ cup water
  • 1 tablespoon maple syrup
  • 1 cup teff flour (source)
  • 1 cup brown rice flour
  • 2 teaspoons baking powder
  • 3 teaspoons ground chai mix (source)
  • 1 teaspoon sea salt
How To Make
  1. Preheat the oven to 375F.
  2. Combine the flaxseed with the water and let it stand for a few minutes to thicken.
  3. Combine and mix the wet ingredients; sweet potato, apple sauce, ghee, water and maple syrup in a large mixing bowl.
  4. Combine and mix the dry ingredients: the flours, baking powder, chai powder and salt in another bowl.
  5. Slowly add the dry ingredients to the wet. Do not over mix as the muffins will then be hard. Add more water if the texture is too dry.
  6. Dish out the batter to 12 muffin cups.
  7. Bake for 25-30 min or till tops are firm.


Paleo: Replace teff flour with tigernut flour. Replace brown rice flour with almond flour.

Low FODMAP: Replace sweet potato with yam or carrots.