Ingredients (makes 1 dozen muffins):

• 1 Cup mashed sweet potato
• 1 Cup sorghum flour
• 1 Cup potato starch (or arrowroot powder or cornstarch)
• 1/2 Cup apple sauce
• 1/2 Cup non-diary milk (I used a mix of hazelnut and almond)
• 1/4 Cup maple syrup
• 2 chai bags
• 2 Tablespoons ground flax meal whisked with 6 Tablespoons warm water
• 2 teaspoons baking soda
• 2 teaspoon five spice (don’t have on hand?  have an extra chai tea bag? Awesome! Rip that little tea bag open and use the dried chai ingredients!)
• 2 teaspoons xanthan or guar gum (ground chia seeds may be used if you are gum-intolerant)
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 Cup confectionery sugar, for the Chai glaze

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.  On your stove top, bring your 1/2 Cup of non-dairy milk to a boil.  Pour in a mug and steep your 2 chai tea bags (you’ll want to steep your tea for as long as you can for the strongest result!).
2. In a small mixing bowl whisk together your ground flax meal & warm water and set aside for 5 minutes (it will turn into a gooey egg-like consistency).  In a large mixing bowl, combine your sorghum flour, potato starch, baking soda, cinnamon, five spice, xanthan gum, cinnamon, salt, and whisk until fully combined.  Add your sweet potato mash, apple sauce, maple syrup,flax meal mix, and 1/4 Cup of your chai milk, and stir to combine.
3. Add paper liners to your muffin tin and spray with non-stick spray.  Fill your muffin tins 2/3 full and pop them in the oven for 20-25 minutes.  To ensure they’re fully baked, test with our sophisticated tooth-pick method!  Insert a toothpick into one of your muffins and pull out; if it pulls out clean they’re ready!
4. To prepare your chai glaze, in a bowl add the confectionery sugar and whisk in the remaining 1/4 Cup of your chai milk, until smooth.  Drizzle your glaze on top of each muffin.

5. Enjoy eating whole!