Sweet Potato Anti-Inflammatory Muffins
Naturally sweetened muffins packed with anti-inflammatory ingredients like sweet potato, turmeric, ginger, and cinnamon. These gluten-free, grain-free muffins are perfect for breakfast or meal prep.
Ingredients
- 1 cup sweet potato puree homemade or canned
- 3 eggs room temperature
- 2 tablespoons coconut oil melted and slightly cooled
- 1/3 cup pure maple syrup grade A
- 1 teaspoon vanilla extract pure extract preferred
- 2 cups almond flour blanched almond flour
- 1 teaspoon baking powder aluminum-free preferred
- 1/4 teaspoon sea salt fine grain
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 2-4 tablespoons coconut milk or almond milk, for consistency
Instructions
- Prepare Your Kitchen:
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease well with coconut oil.
- Mix Wet Ingredients:
- In a large bowl, combine sweet potato puree, eggs, melted coconut oil, maple syrup, and vanilla extract.
- Whisk until completely smooth and uniform in color.
- Combine Dry Ingredients:
- In a separate bowl, whisk together almond flour, baking powder, salt, cinnamon, ginger, turmeric, cloves, and nutmeg.
- Ensure there are no lumps in the almond flour for even spice distribution.
- Create the Batter:
- Pour the dry ingredients into the wet ingredients.
- Fold gently with a spatula until just combined (do not overmix).
- Add 2 tablespoons of coconut milk and check consistency. The batter should be thick but scoopable.
- If too thick, add another 1-2 tablespoons of coconut milk.
- Fill and Bake:
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- The tops should be golden brown and spring back when lightly touched.
- Cool and Enjoy:
- Let the muffins cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
Notes
Sweet Potato Prep: Roast sweet potatoes at 400°F for 45 minutes until soft. Let cool, then scoop out flesh and mash smooth. You can also use microwave-steamed sweet potatoes or canned puree.
Almond Flour: Always use blanched almond flour, not almond meal. Almond meal creates a grittier texture. Store almond flour in the freezer to keep fresh.
Consistency Adjustment: Almond flour batters vary in thickness depending on humidity and flour brand. Start with 2 tablespoons coconut milk and add more if needed.
Testing for Doneness: Ovens vary significantly. Start checking at 18 minutes. If the toothpick has wet batter, bake for 2-3 more minutes.
Storage: Keep muffins in an airtight container at room temperature for 3 days. Refrigerate for up to a week. Freeze individually wrapped muffins for up to 3 months.
Vegan Option: Replace eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water). Let sit for 5 minutes before using.
Variations: Add 1/2 cup chopped walnuts or pecans, dark chocolate chips, dried cranberries, or 2 tablespoons ground flaxseed for extra nutrition.
Coconut Flour Substitution: Use only 1/2 cup coconut flour and increase eggs to 5. Coconut flour absorbs much more liquid than almond flour.Claude can make mistakes. Please double-check responses.
Almond Flour: Always use blanched almond flour, not almond meal. Almond meal creates a grittier texture. Store almond flour in the freezer to keep fresh.
Consistency Adjustment: Almond flour batters vary in thickness depending on humidity and flour brand. Start with 2 tablespoons coconut milk and add more if needed.
Testing for Doneness: Ovens vary significantly. Start checking at 18 minutes. If the toothpick has wet batter, bake for 2-3 more minutes.
Storage: Keep muffins in an airtight container at room temperature for 3 days. Refrigerate for up to a week. Freeze individually wrapped muffins for up to 3 months.
Vegan Option: Replace eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water). Let sit for 5 minutes before using.
Variations: Add 1/2 cup chopped walnuts or pecans, dark chocolate chips, dried cranberries, or 2 tablespoons ground flaxseed for extra nutrition.
Coconut Flour Substitution: Use only 1/2 cup coconut flour and increase eggs to 5. Coconut flour absorbs much more liquid than almond flour.Claude can make mistakes. Please double-check responses.
