Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Turmeric, Cinnamon and Maple Syrup Recipe
These Anti-Inflammatory Coconut and Sweet Potato Muffins combine nutrient-rich sweet potato with warming spices like ginger, turmeric, and cinnamon, sweetened naturally with maple syrup or honey. Perfect for a wholesome snack or breakfast option, these muffins are dairy-free, gluten-free, and pack an antioxidant punch while being light and fluffy with a subtle coconut flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: Fusion, Health-focused
- Diet: Gluten Free, Vegan
Ingredients
Scale
Wet Ingredients
- 1 small sweet potato (about 1 cup packed)
- 3/4 cup canned coconut milk
- 1 flaxseed “egg” (1 tbsp. ground flax mixed with 2.5 tbsp. water)
- 2 tbsp. olive oil
- 1/2 cup pure maple syrup or raw, unpasteurized honey
Dry Ingredients
- 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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the muffins.
- Prepare Sweet Potato: Use a wooden skewer to poke 10-12 holes in the sweet potato and place it on a baking tray. Bake for 1 hour until soft.
- Cool and Scoop: Remove the sweet potato from the oven and allow it to cool. Once cool, cut it in half and scoop out the flesh into a large mixing bowl. (The skin can be eaten separately as a nutritious snack.)
- Mix Wet Ingredients: Add the flaxseed “egg,” coconut milk, olive oil, and maple syrup (or honey) to the bowl with the sweet potato and blend until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together brown rice flour, coconut flour, baking powder, sea salt, cinnamon, ginger, turmeric, cloves, and nutmeg until evenly incorporated.
- Mix Batter: Pour the dry ingredients into the wet ingredients and stir gently until thoroughly mixed and no lumps remain.
- Fill Muffin Tray: Lightly oil a muffin tray with coconut oil to prevent sticking. Pour the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake Muffins: Place the muffin tray on the middle rack of the preheated oven and bake for 30-35 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool before eating. They can be frozen and enjoyed later as a nutritious snack or breakfast treat.
Notes
- The flaxseed “egg” serves as a vegan egg substitute and needs to sit in water for a few minutes before use to gel properly.
- Ensure the sweet potato is fully cooled before mixing to prevent cooking the flaxseed and altering texture.
- Use aluminum-free baking powder for a cleaner taste and to avoid potential health concerns.
- You can substitute maple syrup with raw, unpasteurized honey if not strictly vegan.
- These muffins freeze well; store them in an airtight container or freezer bag and thaw before eating.
- Eating the sweet potato skin also adds fiber and nutrients.
Keywords: anti-inflammatory, sweet potato muffins, coconut, ginger, turmeric, cinnamon, maple syrup, vegan muffins, gluten-free baking, healthy snacks
