Sweet Potato Muffins (Coconut Flour)

I accidentally made way too many baked sweet potatoes the other night. Now I have to try to find a use for them. Muffins of course are in order. These were great. They are not typical muffins in that they are only subtly sweet. They are not like the muffins you would buy in the stores that are really cake. They are soft, moist and tender. They are grain, gluten, sugar and dairy free. For a muffin, they are really low carb. I loved them both warm out of the oven or a day later smeared with virgin coconut oil. The kids liked them with butter and a little honey. These made a great breakfast or snack.

Sweet Potato Muffins (Coconut Flour)

1/4 cup sifted coconut flour

1/4 tsp baking soda

1/4 tsp sea salt

1/2 tsp ground ginger

1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

3 eggs

2 tsp vanilla

2 T coconut oil

2 T coconut milk

3/4 cup roasted mashed sweet potato

1 T maple syrup **optional**

1/2 cup chopped pecans (reserve some halves for the tops)

Preheat oven to 400 degrees. Line 7 regular sized muffin cups. Mix all dry ingredients in one bowl (except for the nuts). Mix all wet ingredients in a separate bowl. Pour dry into wet and mix well. Fold in nuts. Divide evenly into muffin tins and decorate with reserved pecan halves. Bake for 20 minutes at 400 degrees. **I did not use the maple syrup but think at would really complement them if you are okay with the added carbs.**

This recipe has been entered in Real Food Weekly Jan 20/11 over at The Whole Gang.

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13 Comments

Filed under Breads, Breakfast, Celiac, Grain Free, Low Carb, Muffins, Paleo, Real Food, Recipes

13 responses to “Sweet Potato Muffins (Coconut Flour)

  1. Oh yum. I’m going to have to make these. You really should be sharing these recipes on Real Food Weekly on my blog. People would love them.

  2. Yeah, thank you for sharing this Real Food Weekly. Can’t wait to try it.

  3. Delightful & tasty sweet potato muffins!! They look awesome!!

    Kisses from Brussels, Belgium to you!

  4. Ann

    I used vanilla stevia insead of the sweetner and didn’t use cinnamon because of an allgergy but these things were still AMAZING! perfect texture and taste. Thank you so much!

  5. This is my second recipe I’ve tried using coconut flour. Both muffins had a very eggy texture – Is this what you are finding as well?

    • Yes you’re probably right. I think I remember thinking the same thing when I first started using coconut flour. Now I like it that way. What were you using before the coconut flour? Almond flour is far less eggy. Maybe try some recipes with that if the coconut flour creates a texture your not fond of. I don’t think all coconut flour baked items are eggy though. Just most of them. :-))

      Sent from my iPhone

  6. Chrissy

    These are absolutely delicious my whole family LOVES them, thanks for a great recipe :)

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