I’m not going to lie, Coconut Flour is not the easiest type of flour to work with. It’s not a flour that you can substitute 1 for 1 in any recipe. It’s a very absorbent flour, so you do not need very much to make this recipe.
These Sweet Potato Muffins are lightly sweetened with maple syrup and just a hint of brown sugar.
The muffins have a very slight taste of sweet potatoes which add to the moistness. The coconut flour add a little nuttiness which blends in perfectly to make these a delicious fall breakfast treat.
These guys are super simple to make, and because coconut flour is high in fiber, it’s a perfect way to add a little more fiber to your day!
For this recipe I just used canned sweet potatoes, then mashed them up. You can bake your own sweet potatoes and the peel and mash them yourself if you feel like doing the extra work… but canned worked great for these.
I also used coconut oil instead of butter, which makes these muffins just that much more tasty, and not bad for ya!
The sweet potato muffin batter is a little thick, so I used an ice cream scoop to portion out the muffins. It worked great, or you can just spoon it into the muffin liners.
Sprinkle just a little bit of brown sugar on top of each of the muffins before placing in the oven to bake.
These muffins are a great fall treat.
My kids gobbled them up, and had no idea that they hardly contained any sugar, were full of fiber, and totally gluten free.
I’m not saying I’ll never bake with regular flour again, but I am definitely going to be making these muffins again, they were completely delicious!
If you have a gluten intolerance and are looking for a tasty new muffin recipe, you will love these!
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Gluten Free Sweet Potato Muffins (using Coconut Flour)
Ingredients
- 1/2 cup Coconut Flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp Cinnamon
- 1/3 cup Coconut Oil
- 1/2 cup maple syrup
- 1/2 cup mashed sweet potatoes
- 4 eggs
- 1 tbsp vanilla extract
- 2 tbsp brown sugar, for topping
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl add coconut flour, salt, baking soda, and cinnamon and whisk to combine. Set aside.
- In another bowl whisk together the coconut oil, maple syrup, sweet potato, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ones and whisk until smooth and no lumps.
- Spoon batter into lined muffin tin, about 3/4 full. Sprinkle the top of each with a little brown sugar.
- Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
- Let cool for a few minutes in muffin tin before removing to wire rack to cool completely. Enjoy!
Nutrition
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review.
*If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
Saturday Morning Roundup – Soup for the Soul
wings io
Very delicious, beautiful presentation
Diana Hayes
I am allergic to eggs and dairy, do you have a replacement for the eggs? This recipe looks delicious!
Randi
Wow are these good. I added a generous handful of thawed mixed berries.. oh my. Can’t stop eating them. THANK YOU!!
Shawn
Awesome!! So glad you are enjoying them!
hotmail login
i love avocado so much !!! thank you
Karin
Oh my gosh!!! These were absolutely delicious. I made them instead of sweet potato pancakes and ate them for lunch. My 15 month old toddler had three!
Kat
My boyfriends’ mom LOVES sweet potatoes and coconut oil… You guys are going to make me daughter in law on the year… Infinity thanks…:)
Maria
I never tried mixing sweet potatoes and coconut flour together yet, but this recipe looks so good! Gonna give it a try, thanks! 🙂
Amberly
Shawn! I made these this morning and we all agreed that they are the BEST muffins we’ve ever made. Thanks for the recipe! I did sub canned pumpkin for the sweet potato and butter for the coconut oil because I didn’t have enough. Still fantastic! Good job!
Good Food Good Friends
These look amazing and super moist!
Beth
The recipe does not mention the eggs and I did not pay attention to the picture before I made these tonight. They were a bit stiff but still tasted good. I used a mini muffin pan and they were great. I also used pumpkin instead of sweet potatoes because that is what I had on hand. I cannot wait to try them the right way next time. 🙂
Shawn
Oh my goodness! Thank you so much Beth! I fixed the recipe to include the eggs, so it should taste a whole lot better now. I bet using pumpkin was really tasty too! 🙂
Julie
Did you use regular-sized muffin/cupcake pans, or are these smaller ones? For some reason, they look a bit smaller than normal. Only thinking about cooking time….I love sweet potatoes and have some coconut flour that I need to use. 🙂
Shawn
These are just regular sized muffins, but I bet they would make some great mini muffins too! Hope you enjoy them! 🙂
Julie
Perfect! Thank you!
Stefanie @ Sarcastic Cooking
Oh great timing!!! I just bought some coconut oil for a recipe I want to make. Can’t wait to add this to my coconut infused baking list!
Shawn
Yay! Isn’t coconut oil so great? I love using it!
Jessica@AKitchenAddiction
Yum! I love baking with sweet potatoes!
Shawn
Isn’t it just the perfect fall flavor? These are so tasty, you will love them!