Description
Delightful muffins combining the sweetness of sweet potatoes with tropical coconut and anti-inflammatory ingredients for a wholesome snack.
Ingredients
Scale
- 1 cup sweet potatoes, cooked and mashed
- 1 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed sweet potatoes, coconut flour, maple syrup, melted coconut oil, and eggs. Mix until smooth.
- Add the ginger, turmeric, cinnamon, baking soda, and salt to the mixture. Stir until well combined.
- Gently fold in the shredded coconut.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
Serve warm with a dollop of nut butter or a drizzle of honey. Muffins can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 4g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg