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Anti-Inflammatory Coconut and Sweet Potato Muffins (Vegan Gf)
A delicious, moist muffin recipe that'll become a family favorite. Best of all, it's anti-inflammatory!

These muffins are naturally gluten-free and vegan. They’re quick to whip up, and can be stored in the freezer to eat throughout the week.

My favorite brand of coconut milk that I use for recipes is called “Real Thai”. Real Thai coconut milk does not contain any fillers or other weird ingredients that take away from the flavor of the milk. All it contains is coconut and water.

The brown rice flour can be substituted with buckwheat flour if you want a heartier muffin with plenty of fiber. All you have to do is pick up some buckwheat groats, grind them up in a blender until you make a flour, and use as you would any other flour.

TOTAL TIME
1 hr 30 mins
COURSE
Snack
SERVINGS
12 muffins
CALORIES
175 kcal
Ingredients
  • 1 small sweet potato (about 1 cup packed)
  • ¾ cup canned coconut milk
  • 1 flaxseed "egg" (1 tbsp. ground flax mixed with 2.5 tbsp. water)
  • 2 tbsp. olive oil
  • ½ cup pure maple syrup or raw, unpasteurized honeypure maple syrup or raw, unpasteurized honey
  • 1 cup organic brown rice flour
  • ¼ cup organic coconut flour
  • 1 tbsp. aluminum-free baking powder
  • ½ tsp. sea salt
  • 1 tbsp. cinnamon powder
  • 1 tsp. ginger powder
  • 1 tsp. turmeric powder
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground nutmeg
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