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Coconut Sweet Potato Muffins

Healthy Coconut Sweet Potato Muffins for Guilt-Free Snacking

Delight in these Coconut Sweet Potato Muffins, a healthy, gluten-free option for snacking that combines natural sweetness and anti-inflammatory ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Sweet Potato or substitute with 1 cup of canned pumpkin
  • 1 can Canned Coconut Milk use full-fat for extra richness
  • 1 tablespoon Flaxseed 'Egg' 1 tablespoon ground flax mixed with 2.5 tablespoons water, or swap for a real egg
  • 1/4 cup Olive Oil or melted coconut oil as an alternative
  • 1/3 cup Pure Maple Syrup or Raw Honey choose according to dietary preference
  • 1 cup Organic Brown Rice Flour or buckwheat flour for added fiber
  • 1/2 cup Organic Coconut Flour essential in gluten-free baking
  • 1 tablespoon Aluminum-Free Baking Powder necessary leavening agent
  • 1/4 teaspoon Sea Salt use sparingly
  • 1 teaspoon Cinnamon Powder adds warmth and sweetness
  • 1 teaspoon Ginger Powder known for anti-inflammatory benefits
  • 1 teaspoon Turmeric Powder offers significant health advantages
  • 1/4 teaspoon Ground Cloves provides sweet, aromatic flavor
  • 1/4 teaspoon Nutmeg use in small amounts for perfect touch

Equipment

  • Oven
  • Muffin Tray
  • mixing bowl
  • Whisk
  • fork
  • Toothpick

Method
 

Step‑by‑Step Instructions
  1. Begin your journey by preheating your oven to 400°F (200°C).
  2. Pierce a sweet potato several times with a skewer or fork and place it on a baking tray. Bake for about 1 hour, or until soft.
  3. While the sweet potato cools, grease a muffin tray with coconut oil.
  4. Scoop the flesh of the sweet potato into a bowl. Mix with the flaxseed 'egg', coconut milk, olive oil, and maple syrup until smooth.
  5. In a separate bowl, whisk together the organic brown rice flour, coconut flour, baking powder, sea salt, cinnamon, ginger, turmeric, cloves, and nutmeg.
  6. Fold the wet ingredients into the dry mixture until just combined.
  7. Spoon the muffin batter into the prepared muffin tray, filling each cup about two-thirds full.
  8. After 30 minutes, check muffins by inserting a toothpick; they are ready if it comes out clean.
  9. Allow the muffins to cool in the tray for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 600IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Avoid overmixing the batter to keep muffins fluffy. Store in an airtight container for freshness.

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