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Chai Sweet Potato Muffins

Servings 12 muffins


For the Muffins

  • 1 1/2 cups sweet potato puree
  • 1/2 cup greek yogurt
  • 1/3 cup brown sugar
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 tablespoons canola or avocado oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon chai seasoning
  • 1 tablespoon baking powder

For the Crumble Topping

  • 1/4 cup old fashioned oats
  • 3 tablespoons whole wheat flour
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 4 tablepoons (1/2 stick) cold butter, cubed

Chai Seasoning

  • 4 tablespoons cinnamon
  • 2 tablespoons ground ginger
  • 2 tablespoons ground cardamom
  • 1 tablespoon ground nutmeg
  • 1 tablespoon allspice


  1. Preheat oven to 350*

  2. Make crumb topping by mixing oats, brown sugar and whole wheat flour in a small bowl.  Then, cut in the butter, using two forks or your hands to mix until small crumbly pieces are formed.  Set in refrigerator until ready to use. 

  3. In a medium bowl whisk together sweet potato puree, yogurt, sugar, eggs, butter, oil, and vanilla until completely combined and smooth.  

  4. In a large bowl, whisk together whole wheat flour, chai seasoning and baking powder.  

  5. Add the sweet potato mixture slowly into the flour mixture and stir until well combined and a smooth batter forms.

  6. Scoop about 1/3 cup of batter into each well of a greased muffin tin.  Then distribute the crumb topping evenly over each muffin.  Press down gently to ensue the crumb adheres to the batter

  7. Bake at 350* for about 20 minutes or until a toothpick inserted in the center comes out clean.  Let the muffins cool at least 5 minutes in the tin before removing and storing. 

Recipe Notes

For the sweet potato puree: I roasted whole sweet potatoes at 400* until soft. Let cool, remove the skins and puree in a food processor until very smooth. You can also totally buy this puree frozen at your local grocery store - just prepare it according to package directions and let cool before using.

The Chai Seasoning makes about 2/3 cup of seasoning. It will last for months in your pantry in an airtight container. If you do not want to make this much the ratio I used is roughly: 2 parts cinnamon, 1 part ginger, 1 part cardamom, 1/2 part ground cloves, 1/2 part ground nutmeg, 1/2 part allspice.