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Anti-Inflammatory Coconut and Sweet Potato Muffin Recipe for a Healthier You

Anti-Inflammatory Coconut and Sweet Potato Muffin Recipe
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A delicious and healthy muffin recipe that combines the goodness of coconut and sweet potatoes, perfect for an anti-inflammatory diet.

Ingredients

Scale
  • 1 cup mashed sweet potatoes
  • 1/2 cup shredded coconut
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the mashed sweet potatoes, shredded coconut, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract.
  3. In another bowl, mix together the almond flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • These muffins can be stored in an airtight container for up to 5 days.
  • Feel free to add nuts or seeds for extra crunch.
  • For a vegan version, substitute eggs with flax eggs.

Nutrition

Find it online: https://www.glutenfreez.com/anti-inflammatory-coconut-sweet-potato-muffins/