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Sweet Potato Muffins


  • 1 organic sweet potato, roasted (1 cup, packed)
  • ½ cup of pure organic maple syrup
  • 2 tbsp of organic olive oil
  • ¾ cup of organic canned coconut milk
  • ¼ cup of organic coconut flour
  • 1 cup of organic brown rice flour
  • 1 tsp of ground ginger
  • ⅛ tsp of ground cloves
  • ⅛ tsp of ground nutmeg
  • 1 tbsp baking powder
  • 1 tbsp of ground cinnamon
  • ½ tsp pink Himalayan salt


  • First, pre-heat the oven to 400 ℉ and oil the 12-hole muffin tray
  • Once the oven reaches the adequate temperature, poke small holes in the sweet potato and put it on the middle rack of the oven
  • Cook for about an hour, or until it softens. When cooked, take it out from the oven and allow it to cool
  • Once cooled, remove the flesh and put the pulp in a mixing bowl. You can dispose of the skin or eat it as snack, as it contains the same vitamins as the veggie itself
  • Add the maple syrup, olive oil, and milk to the sweet potato and mix to create a homogenous mixture.
  • Mix the dry ingredients in a separate bowl and the pour them into the rest of the sweet potato
  • Pour the batter into the muffin tray, place it on the middle rack, and cook for about half an hour.

Source : allrecipes.Com