I always find joy in the cozy embrace of baking, especially when it includes wholesome ingredients that can nourish our bodies. When I first made these Anti-Inflammatory Coconut and Sweet Potato Muffins, I was looking for a delicious treat that didn’t just taste great but could also support a healthy lifestyle. The combination of sweet potatoes and coconut milk creates a soft, moist muffin, while spices like ginger and turmeric add warmth and a lovely aroma. Let me take you through the wonderful journey of preparing these tasty muffins!
What Makes This So Good:
- Nutritious Ingredients: Filled with anti-inflammatory foods like sweet potatoes and turmeric, these muffins are as healthy as they are tasty.
- Vegan-Friendly: The flaxseed “egg” makes these muffins plant-based, perfect for anyone avoiding animal products.
- Easy to Freeze: Make a batch and store them for busy mornings or unexpected snack attacks!
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
- 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
Smart Swaps:
- If you don’t have brown rice flour, you can substitute it with regular all-purpose flour.
- For a nut-free option, use sunflower seed butter instead of any oil.
- Swap maple syrup with agave nectar or date syrup for a different touch.
Sourcing Tips:
- Choose a sweet potato with smooth skin and no blemishes for the best texture.
- Look for coconut milk with no additives for a cleaner taste.
Directions:
- Preheat the oven to 400°F (205°C).
- Prepare the Sweet Potato: Use a wooden skewer to poke about 10-12 holes in your sweet potato. Place it on a baking tray and bake for 1 hour, or until soft.
- Cool the Potato: Once baked, remove it from the oven and allow it to cool.
- Grease the Muffin Tray: Brush your muffin tray with coconut oil to prevent sticking.
- Scoop Out the Sweet Potato: Cut the cooled sweet potato in half and scoop out the insides into a large bowl (don’t forget to enjoy the skins as a nutritious snack!).
- Mix Wet Ingredients: Add the flaxseed “egg,” coconut milk, olive oil, and maple syrup (or honey) to the bowl and mix until everything is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the dry ingredients: brown rice flour, coconut flour, baking powder, sea salt, cinnamon, ginger, turmeric, cloves, and nutmeg.
- Mix Wet and Dry: Pour the dry ingredients into the bowl with the wet ingredients. Stir until everything is well combined.
- Fill the Muffin Tray: Pour the batter evenly into the muffin tray, filling each section about 2/3 full.
- Bake: Place the tray on the middle rack of the oven and bake for 30-35 minutes. They’ll be golden-brown on top and a toothpick should come out clean.
- Cool & Enjoy: Once baked, allow the muffins to cool before diving in. These muffins can also be frozen for future munching!
Pro Tips:
- Make-Ahead: Bake these muffins in advance and store them in the fridge for up to a week.
- Transport: They make a fantastic portable snack; just toss a couple in a bag and you’re set!
- Re-Crisping: To refresh slightly stale muffins, pop them in a preheated oven at 350°F (175°C) for 5-10 minutes.
Quick Variations:
- Chocoholic Delight: Add 1/2 cup of dark chocolate chips for a sweet twist.
- Nutty Boost: Fold in 1/2 cup of walnuts or pecans for added crunch.
- Fruit Fusion: Mix in 1/2 cup of raisins or diced apples for extra sweetness.
Serving and Storage:
These delightful muffins can be enjoyed as a breakfast option, an afternoon snack, or a guilt-free dessert. Let the muffins cool completely before storing them in an airtight container at room temperature for a few days or in the freezer for up to three months. To reheat, just pop them in the microwave for about 10-15 seconds or warm them in the oven.
Baking these Anti-Inflammatory Coconut and Sweet Potato Muffins will not only fill your kitchen with comforting scents but also nourish your body. So go ahead, give them a try, and share the joy with friends and family!
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Anti-Inflammatory Coconut and Sweet Potato Muffins
Delicious and nutritious muffins made with sweet potatoes and coconut milk, spiced with ginger and turmeric for anti-inflammatory benefits.
- Total Time: 90 minutes
- Yield: 12 muffins
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
- 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 the oven to 400°F (205°C).
- Prepare the Sweet Potato: Poke about 10-12 holes in your sweet potato, place it on a baking tray, and bake for 1 hour, or until soft.
- Cool the Potato: Allow the sweet potato to cool.
- Grease the Muffin Tray: Brush muffin tray with coconut oil.
- Scoop Out the Sweet Potato: Cut the cooled sweet potato in half and scoop the insides into a bowl.
- Mix Wet Ingredients: Add the flaxseed ‘egg,’ coconut milk, olive oil, and maple syrup (or honey) to the bowl and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the dry ingredients.
- Mix Wet and Dry: Pour the dry ingredients into the wet ingredients and stir until combined.
- Fill the Muffin Tray: Pour the batter into the muffin tray, filling each section about 2/3 full.
- Bake: Place on the middle rack and bake for 30-35 minutes until golden-brown and a toothpick comes out clean.
- Cool & Enjoy: Allow the muffins to cool before serving. These can also be frozen for future use.
Notes
These muffins can be stored in an airtight container for a few days or frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan