Anti-Inflammatory Sweet Potato Coconut Muffins

Craving a delicious, comforting treat that also nourishes your body? These Anti-Inflammatory Sweet Potato Coconut Muffins are just what you need! Packed with wholesome ingredients and warming spices, they’re perfect for a healthy breakfast, snack, or dessert.

Ingredients

• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• 1/2 cup full-fat canned coconut milk
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil, plus extra for greasing if not using liners
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1 cup whole wheat pastry flour (or a mix of 1/2 cup whole wheat and 1/2 cup oat flour)
• 1/2 cup unsweetened shredded coconut
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• Pinch of ground turmeric (optional, for extra anti-inflammatory boost)
• 1/2 tsp salt
• Optional: 1/4 cup chopped walnuts or pecans

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, combine the mashed sweet potato, coconut milk, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until smooth and well combined.
3. In a separate medium bowl, whisk together the whole wheat pastry flour, shredded coconut, baking powder, baking soda, cinnamon, ginger, nutmeg, turmeric (if using), and salt.
4. Add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. If using, fold in the chopped nuts.
5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.