Anti-Inflammatory Sweet Potato Coconut Muffins
Start your day with a delightful and nourishing treat: these Anti-Inflammatory Sweet Potato Coconut Muffins! Packed with wholesome ingredients, they offer a naturally sweet flavor and a moist, tender crumb. Enjoy a guilt-free breakfast or snack that supports your well-being with every delicious bite.
Ingredients
- 1 ½ cups gluten-free all-purpose flour blend (or whole wheat pastry flour)
- ½ cup unsweetened shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of ground nutmeg
- ¼ teaspoon sea salt
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- ½ cup unsweetened coconut milk (canned, full-fat or light)
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water)
- 1 teaspoon vanilla extract
- Optional: ¼ cup chopped pecans or walnuts for extra crunch
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, shredded coconut, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt. Set aside.
- In a separate medium bowl, whisk together the mashed sweet potato, coconut milk, maple syrup, melted coconut oil, egg, and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine. If using, fold in the optional chopped nuts.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days at room temperature or freeze for longer storage.
