Go Back
–+ servings
Sweet Potato Muffins

Moist Sweet Potato Muffins with Coconut Magic

Delight in these Sweet Potato Muffins that are gluten-free and vegan, combining sweet potatoes and coconut for a nutritious treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 small Sweet Potatoes cooked and mashed
  • 1 cup Canned Coconut Milk without fillers
  • 1 tbsp Ground Flaxseed combined with 2.5 tbsp water
  • 1/4 cup Olive Oil can substitute with melted coconut oil
  • 1/4 cup Pure Maple Syrup or Raw Honey based on dietary preference
  • 1 cup Organic Brown Rice Flour or buckwheat flour as a substitute
  • 1/4 cup Organic Coconut Flour adjust liquid if needed
  • 2 tsps Aluminum-Free Baking Powder
  • 1/2 tsp Sea Salt
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 1 tsp Turmeric
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg

Equipment

  • Muffin tray
  • Mixing bowls
  • Whisk
  • Fork
  • Spoon or ice cream scoop
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Poke holes in the sweet potatoes, bake for 1 hour until tender, then mash until smooth.
  3. Grease the muffin tray with coconut oil.
  4. Combine mashed sweet potato, flaxseed 'egg', coconut milk, olive oil, and maple syrup in a bowl.
  5. Mix dry ingredients: brown rice flour, coconut flour, baking powder, sea salt, and spices in another bowl.
  6. Gradually add dry mix to wet ingredients, stirring gently until just combined.
  7. Fill muffin cups about two-thirds full with batter.
  8. Bake for 30-35 minutes until golden brown and firm; check doneness with a skewer.
  9. Cool in the tray for 10 minutes, then transfer to a wire rack for 30 minutes before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 230mgFiber: 3gSugar: 5gVitamin A: 120IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Ensure muffins cool completely before eating to maintain texture. Store in an airtight container to prolong freshness.

Tried this recipe?

Let us know how it was!