Anti-Inflammatory Coconut Sweet Potato Muffins
Craving a wholesome, comforting snack that also supports your well-being? These Anti-Inflammatory Coconut Sweet Potato Muffins are a delicious way to nourish your body. Packed with vibrant flavors and beneficial ingredients, they make the perfect grab-and-go breakfast or afternoon treat.
Ingredients
- 1 ½ cups gluten-free all-purpose flour blend (or oat flour)
- ½ cup unsweetened shredded coconut, plus extra for topping
- ¼ cup coconut sugar (or maple syrup)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp salt
- 1 cup cooked sweet potato puree (about 1 medium sweet potato)
- ½ cup full-fat canned coconut milk
- ¼ cup melted coconut oil
- 1 large egg, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a large bowl, whisk together the gluten-free flour, ½ cup shredded coconut, coconut sugar, baking powder, baking soda, cinnamon, ginger, turmeric, and salt until well combined.
- In a separate medium bowl, whisk together the sweet potato puree, coconut milk, melted coconut oil, egg, and vanilla extract until 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.
- Divide the batter evenly among the 12 prepared muffin cups. Sprinkle a little extra shredded coconut on top of each muffin, if desired.
- Bake for 20-25 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. Enjoy warm or at room temperature.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
