anti-inflammatory sweet potato muffins on white plate

Anti-Inflammatory Coconut and Sweet Potato Muffin Recipe

A delicious, moist muffin recipe that'll become a family favorite. Best of all, it's anti-inflammatory, and won't make you feel guilty for consuming it!
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Total Time 1 hr 30 mins
Course Snack
Cuisine American
Servings 12 muffins
Calories 175 kcal


  • 1 small sweet potato (about 1 cup packed)
  • 3/4 cup canned coconut milk
  • 1 flaxseed "egg" (1 tbsp. ground flax mixed with 2.5 tbsp. water)
  • 2 tbsp. olive oil
  • 1/2 cup pure maple syrup or raw, unpasteurized honeypure maple syrup or raw, unpasteurized honey
  • 1 cup organic brown rice flour
  • 1/4 cup organic coconut flour
  • 1 tbsp. aluminum-free baking powder
  • 1/2 tsp. sea salt
  • 1 tbsp. cinnamon powder
  • 1 tsp. ginger powder
  • 1 tsp. turmeric powder
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg


  • Preheat your oven to 400 degrees Fahrenheit.
  • Use a wooden skewer to make 10-12 holes in your sweet potato and cook it on a baking tray for an hour to soften it.
  • Remove the potato and let it cool.
  • Oil your muffin tray with coconut oil.
  • Cut the potato in half and scoop out the insides into a large bowl (eat the skin for a nutritious snack!).
  • Add the flaxseed “egg,” coconut milk, olive oil and maple syrup (or honey) to the bowl and combine until smooth.
  • In a separate bowl, mix the dry ingredients together.
  • Pour the dry ingredients into the wet ingredients and mix until well combined.
  • Pour the batter evenly throughout the muffin tray until each section is 2/3 full.
  • Place the tray on the middle rack of the oven and cook for 30-35 minutes.
  • Let it cool, then enjoy! You can freeze these and eat them as you please.
Keyword anti-inflammatory, muffin, snack, dessert, coconut, sweet potato