Healthy Anti-Inflammatory Sweet Potato Muffins You’ll Love

Delicious Healthy Anti-Inflammatory Sweet Potato Muffins that are quick to prepare and packed with nutrients.

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Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 40

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 127

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup sweet potato cooked and mashed
2 large eggs
1/4 cup maple syrup can substitute honey or agave
1/4 cup coconut oil melted; can substitute with olive oil
1/2 cup coconut milk can substitute with almond milk
1 cup gluten-free flour for those sensitive to gluten

For the Spices

1 teaspoon turmeric add to taste
1 teaspoon ginger adjust based on preference

Optional Add-ins

1/2 cup nuts e.g., almonds or walnuts
1/2 cup dried fruits e.g., cranberries or raisins
1/2 cup dark chocolate chips

Equipment

Muffin Tray
mixing bowl
handheld mixer

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tray with coconut oil.
In a large mixing bowl, combine sweet potato, eggs, maple syrup, melted coconut oil, and coconut milk until smooth.
Gradually add gluten-free flour, turmeric, ginger, and optional spices. Stir until just combined.
Pour the batter into the greased muffin tray, filling each cup about two-thirds full.
Bake for 20-25 minutes, checking with a toothpick for doneness.
Cool in the tray for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 127kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 35mgSodium: 150mgPotassium: 210mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 5mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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