Anti-Inflammatory Coconut and Sweet Potato Muffins
Savor the goodness of these Anti-Inflammatory Coconut and Sweet Potato Muffins, a perfect blend of flavor and nutrition. Packed with the natural sweetness of sweet potatoes and a hint of coconut, these gluten-free muffins are easy to make, ready in just 30 minutes, and provide a wholesome option for breakfast or snacks. Enjoy them warm or toasted for an extra treat!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: Gluten-Free
Ingredients
Scale
- 2 medium sweet potatoes (about 300g)
- 1 cup coconut flour (100g)
- 1 tsp baking powder
- 1/3 cup pure maple syrup (80ml)
- 1/4 cup virgin coconut oil (60ml)
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and dice the sweet potatoes, steam until soft (about 15 minutes), then mash in a bowl.
- In another bowl, whisk together coconut flour and baking powder.
- Mix the mashed sweet potatoes with melted coconut oil and maple syrup until smooth.
- Gradually combine the dry ingredients with the wet mixture, stirring gently until just combined.
- Spoon the batter into lined muffin tins, filling each cup three-quarters full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 muffin (approx. 70g)
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg