Anti-Inflammatory Sweet Potato Coconut Muffins

Embrace a delicious way to nourish your body with these Anti-Inflammatory Sweet Potato Coconut Muffins! Packed with vibrant sweet potato and tropical coconut, these muffins are not only incredibly flavorful but also boast ingredients known for their anti-inflammatory benefits. Perfect for a wholesome breakfast or a healthy snack, you’ll love every tender, spiced bite.

Ingredients

• 1 medium sweet potato, cooked and mashed (about 1 cup)
• 1/2 cup full-fat canned coconut milk
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup (or honey)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup oat flour (or almond flour for grain-free)
• 1/2 cup unsweetened shredded coconut, plus extra for topping (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric (optional, for extra anti-inflammatory boost)
• Pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
2. In a large bowl, whisk together the mashed sweet potato, coconut milk, melted coconut oil, maple syrup, eggs, and vanilla extract until well combined and smooth.
3. In a separate medium bowl, whisk together the oat flour, shredded coconut, baking powder, baking soda, cinnamon, ginger, turmeric (if using), and salt.
4. Add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
5. Divide the batter evenly among the 12 muffin cups. Sprinkle a little extra shredded coconut on top of each muffin, if desired.
6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
8. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze well for longer storage.