Sweet Potato Coconut Muffins with Toasted Coconut Topping offer a delightful tropical twist. The combination of sweet potato and coconut results in a moist, flavorful muffin, while the toasted coconut topping adds a satisfying crunch. Ideal for breakfast or a snack, this recipe uses simple ingredients to create a delicious batch of muffins. Enjoy the vibrant flavors of coconut and sweet potato in each bite, perfect for those who love the taste of the tropics.
Ingredients
- 1 1/2 cup sweet potato, mashed
- 1/2 cup coconut oil, melted
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 1 1/2 cup all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup shredded coconut, toasted
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed sweet potato, melted coconut oil, coconut milk, and maple syrup.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle the toasted shredded coconut on top of each muffin evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Keywords: Breakfast, Vegetarian, Quick, Easy
Spice Rack: Cinnamon, Nutmeg, Vanilla
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