Sweet Potato Coconut Muffins Anti-Inflammatory
Craving a healthy, delicious snack that also supports your well-being? Look no further than these Sweet Potato Coconut Muffins! Packed with anti-inflammatory ingredients, these muffins are a delightful way to nourish your body while satisfying your sweet tooth. Enjoy them for breakfast, a snack, or a guilt-free dessert!
Ingredients
- 1 ½ cups mashed cooked sweet potato (about 1 medium sweet potato)
- ½ cup unsweetened full-fat coconut milk
- ¼ cup melted coconut oil
- ¼ cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups gluten-free all-purpose flour blend (or oat flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ½ cup unsweetened shredded coconut
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and sea salt. Set aside.
- In a separate medium bowl, combine the mashed cooked sweet potato, coconut milk, melted coconut oil, maple syrup/honey, eggs, and vanilla extract. Whisk 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.
- Gently fold in the unsweetened shredded coconut and optional chopped nuts.
- 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.
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
