Description
While sweet potato muffins are quite common in many cultures, the pairing of sweet potato with coconut gives this recipe a unique tropical twist. Coconut, a fruit with its roots in tropical climates, complements the naturally sweet and earthy taste of sweet potatoes, making them a perfect marriage of flavors. The recipe draws inspiration from the concept of “tropical baking,” which incorporates coconut, fruits, and spices commonly found in warm climates.
Ingredients
1 ½ cups (190 g) all-purpose flour (or half all-purpose + half whole wheat for nuttiness)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
½ cup (100 g) brown sugar or coconut sugar
1 cup (240 g) mashed cooked sweet potato (steamed or roasted, cooled)
½ cup (120 ml) coconut milk (full-fat for richness)
â…“ cup (80 ml) coconut oil, melted (or neutral oil)
1 tsp vanilla extract
½ cup (40 g) shredded unsweetened coconut
¼ cup (30 g) chopped nuts (pecans, walnuts, or almonds – optional)
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Mix wet ingredients: In another bowl, combine mashed sweet potato, sugar, coconut milk, coconut oil, and vanilla until smooth.
Combine: Add wet mixture to dry, stirring gently until just combined (do not overmix).
Fold in shredded coconut and nuts if using.
Bake: Divide batter evenly into muffin cups. Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean.
Cool & enjoy: Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
These vegan sweet potato & coconut muffins are naturally sweet, moist, and packed with wholesome flavor. Perfect for breakfast, an afternoon snack, or a guilt-free treat, they’re also great for meal prep and make a delicious plant-based option for everyone to enjoy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: None
Keywords: Vegan Sweet Potato Muffins, Coconut Sweet Potato Muffins, Vegan Muffins with Sweet Potato, Sweet Potato Coconut Muffins, Healthy Vegan Muffins