Introduction

These anti-inflammatory coconut and sweet potato muffins are a delicious and nourishing treat packed with warming spices like ginger, turmeric, and cinnamon. Naturally sweetened with maple syrup and made with gluten-free flours, they are perfect for breakfast or a wholesome snack.

A white plate holds six muffins with crinkled golden brown tops and coarse textured crusts; each muffin is wrapped in light brown paper liners, showing a slightly rough and cracked surface with darker and lighter brown spots, arranged closely together in a circle. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small sweet potato (about 1 cup packed)
3/4 cup canned coconut milk
1 flaxseed “egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water)
2 tbsp olive oil
1/2 cup pure maple syrup or raw, unpasteurized honey
1 cup organic brown rice flour
1/4 cup organic coconut flour
1 tbsp aluminum-free baking powder
1/2 tsp sea salt
1 tbsp cinnamon powder
1 tsp ginger powder
1 tsp turmeric powder
1/8 tsp ground cloves
1/8 tsp ground nutmeg

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Use a wooden skewer to poke 10-12 holes in the sweet potato and place it on a baking tray. Bake for one hour until soft.
Step 2: Remove the sweet potato from the oven and let it cool. Oil a muffin tray with coconut oil to prevent sticking.
Step 3: Cut the sweet potato in half and scoop out the flesh into a large bowl, discarding the skin or saving it for a nutritious snack.
Step 4: Add the flaxseed “egg,” coconut milk, olive oil, and maple syrup (or honey) to the bowl with the sweet potato. Mix until smooth and well combined.
Step 5: In a separate bowl, whisk together the brown rice flour, coconut flour, baking powder, sea salt, cinnamon, ginger, turmeric, cloves, and nutmeg.
Step 6: Gradually pour the dry ingredient mixture into the wet ingredients, stirring gently until the batter is evenly combined.
Step 7: Pour the batter into the prepared muffin tray, filling each cup about two-thirds full.
Step 8: Bake the muffins on the middle rack for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Remove from the oven and let the muffins cool before enjoying. These can be frozen and reheated as needed.

Tips & Variations

To make the muffins moister, you can substitute half of the olive oil with melted coconut oil.
For a nutty crunch, add a handful of chopped walnuts or pecans to the batter before baking.
If you prefer a different sweetener, try using agave syrup or date syrup instead of maple syrup or honey.
Use fresh grated ginger and turmeric for an extra vibrant flavor if available.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. To reheat, warm in the oven or microwave until heated through.

How to Serve

Six muffins with cracked tops and a rough, golden-brown texture sit close together on a white plate with a beaded edge. Each muffin is wrapped in a light brown paper liner, showing a mix of darker and lighter brown tones on the surface, hinting at a moist but crumbly inside. The plate rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flaxseed “egg”?

Yes, you can substitute one flaxseed “egg” with one large egg if you are not avoiding eggs. This will slightly change the texture but works well for binding the ingredients.

Are these muffins gluten-free?

Yes, these muffins are naturally gluten-free as they use brown rice flour and coconut flour instead of wheat-based flours. Just ensure that your baking powder is gluten-free.