Description

These Sweet Potato Anti-Inflammatory Muffins are a delicious and nutritious treat packed with warm spices known for their anti-inflammatory benefits. Made with almond flour and natural sweeteners, these gluten-free muffins combine the creamy sweetness of sweet potato puree and the comforting flavors of cinnamon, ginger, turmeric, cloves, and nutmeg. Perfect for a healthy breakfast or snack, they are moist, flavorful, and free from refined sugars.

Ingredients

Scale

Wet Ingredients

1 cup sweet potato puree
3 eggs
2 Tbsp coconut oil (melted)
1/3 cup pure maple syrup
1 tsp vanilla extract
2-4 Tbsp coconut milk (or almond milk)

Dry Ingredients

2 cup almond flour
1 tsp baking powder
1/4 tsp sea salt
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground turmeric
1/8 tsp ground cloves
1/8 tsp ground nutmeg

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Instructions

Preheat and Prepare Pan: Preheat the oven to 400°F (204°C). Grease or line a muffin pan to prevent sticking.
Mix Wet Ingredients: Allow cooked sweet potato to cool, then cut it in half and scoop out the insides into a large bowl. Add sweet potato puree, eggs, coconut milk, melted coconut oil, pure maple syrup, and vanilla extract. Combine thoroughly until the mixture is smooth and homogenous.
Combine Dry Ingredients: In a separate bowl, whisk together almond flour, baking powder, sea salt, cinnamon, ginger, turmeric, cloves, and nutmeg until evenly mixed.
Incorporate Dry with Wet: Add the dry ingredients to the sweet potato mixture. Stir gently but completely until all ingredients are well combined into a smooth batter.
Fill Muffin Pan: Grease your muffin pan again if needed, then pour the batter evenly into the muffin cups, filling each about two-thirds full to allow room for rising.
Bake: Bake the muffins in the preheated oven for 20-25 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.

Notes

You can substitute almond milk for coconut milk depending on your preference.
If you like a sweeter muffin, gently increase the maple syrup by a tablespoon.
Ensure sweet potato puree is cooled before mixing with eggs to prevent cooking the eggs prematurely.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These muffins freeze well; wrap individually and freeze for up to 2 months.
Turmeric may slightly stain; handle with caution when measuring.