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Coconut and Sweet Potato Muffins

Coconut and Sweet Potato Muffins for Guilt-Free Snacking

Coconut and Sweet Potato Muffins are a nutritious, gluten-free, and vegan treat, perfect for snacking or breakfast.
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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: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Sweet Potato Roasted and mashed
  • 1 cup Canned Coconut Milk Can substitute with almond milk
  • 1 tbsp Flaxseed 'Egg' 1 tbsp ground flaxseed mixed with 2.5 tbsp water, let sit 5 mins
  • 1/4 cup Olive Oil Can substitute with canola oil
  • 1/3 cup Pure Maple Syrup or Raw Honey Honey is not vegan
  • 1 cup Organic Brown Rice Flour Can replace with buckwheat flour
  • 1/2 cup Organic Coconut Flour Do not replace all-purpose flour at a 1:1 ratio
  • 1 tbsp Aluminum-Free Baking Powder Ensure it’s fresh
  • 1/2 tsp Sea Salt Enhances flavor
  • 1 tsp Cinnamon Powder Increase for spicier kick
  • 1 tsp Ginger Powder Helps fight inflammation
  • 1/2 tsp Turmeric Powder Known for anti-inflammatory properties
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
Optional Toppings
  • 1/2 cup Chopped Nuts Walnuts or pecans
  • 1/2 cup Dried Fruit Raisins or cranberries

Equipment

  • Muffin Tray
  • mixing bowls
  • Fork or Potato Masher
  • Oven

Method
 

Step‑by‑Step Instructions for Coconut and Sweet Potato Muffins
  1. Preheat your oven to 400°F (200°C).
  2. Prick each sweet potato and bake in the oven for about 1 hour until tender.
  3. Lightly coat a muffin tray with coconut oil.
  4. Mash the sweet potatoes in a mixing bowl until smooth.
  5. Mix the wet ingredients with the mashed sweet potatoes until well combined.
  6. In another bowl, combine the dry ingredients and whisk together.
  7. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  8. Fill each muffin cup about two-thirds full with the batter.
  9. Bake for 30-35 minutes until firm and a toothpick comes out clean.
  10. Cool in the tray for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 180mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 25IUVitamin C: 10mgCalcium: 5mgIron: 5mg

Notes

Store muffins in an airtight container for up to 3 days at room temperature or in the fridge for up to a week. Can be frozen for up to 3 months.

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