Coconut Sweet Potato Muffins
Recipe: #40876
June 04, 2023
Categories: Coconut, Sweet Potato/Yam, Hawaiian, Southern, Brunch, Oven Bake Non-Dairy, Vegetarian, Muffins, more
"These muffins are moist, flavorful, and have a delightful coconut and sweet potato combination. They make for a perfect breakfast or snack option. You can store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (57.3 g)
- Calories 167.6
- Total Fat - 6.2 g
- Saturated Fat - 3.6 g
- Cholesterol - 34.7 mg
- Sodium - 177.8 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 1.3 g
- Sugars - 11.9 g
- Protein - 3.6 g
- Calcium - 71 mg
- Iron - 0.9 mg
- Vitamin C - 0.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Step 3
In another bowl, combine the mashed sweet potatoes, coconut milk, melted coconut oil, shredded coconut, chopped nuts (if using), vanilla extract, eggs, and honey. Mix well until all the ingredients are incorporated.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as it can result in dense muffins.
Step 5
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 6
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely.
Tips
No special items needed.
1 Reviews
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