Start your day with a nourishing treat that’s as delicious as it is good for you! These Sweet Potato Coconut Muffins are packed with anti-inflammatory ingredients, offering a wholesome and flavorful way to support your well-being. Enjoy the natural sweetness of sweet potato perfectly complemented by the tropical hint of coconut in every tender bite.
Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup (or honey)
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend (or whole wheat pastry flour for non-GF)
- 1/2 cup unsweetened shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- Optional: 1/4 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease generously.
- In a large bowl, whisk together the mashed sweet potato, coconut milk, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined and smooth.
- In a separate medium bowl, combine the flour, shredded coconut, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt. Whisk briefly to ensure all dry ingredients are evenly distributed.
- Pour the dry ingredients into the wet ingredients and mix gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine. If using, fold in the chopped pecans or walnuts.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
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