Craving a wholesome snack that tastes incredible and supports your well-being? These Anti-Inflammatory Coconut Sweet Potato Muffins are a delightful fusion of sweet, subtly spiced flavors and nourishing ingredients. Perfect for breakfast or an anytime treat, they’re designed to make your body feel good from the inside out.
Ingredients
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup full-fat canned coconut milk
- 2 large eggs, lightly beaten
- 1/4 cup maple syrup (or honey)
- 2 tablespoons melted coconut oil, plus extra for greasing
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric (optional, for extra anti-inflammatory boost)
- Pinch of black pepper (enhances turmeric absorption)
- 1/4 teaspoon sea salt
- Optional: 1/4 cup shredded unsweetened coconut for topping
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with coconut oil or line with paper liners.
- In a large bowl, combine the mashed sweet potato, coconut milk, beaten eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until well combined and smooth.
- In a separate medium bowl, whisk together the coconut flour, baking powder, cinnamon, ginger, turmeric (if using), black pepper, and sea salt.
- Add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix; the batter will be thick.
- Divide the batter evenly among the 12 muffin cups. If using, sprinkle a little shredded coconut on top of each muffin.
- 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.
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