So here’s the story behind these sweet potato muffins and why I’m teaming up with a slew of other food bloggers…
One of the great things about blogging and freelancing is that you meet and become friends with people who might not have otherwise met. We can’t get together for coffee dates and dinner parties, but we have our own ways of have “get-togethers.” Today, for example, I’m participating in my first e-shower with fellow food bloggers and it’s for a dear blogging friend of mine – Zainab of Blahnik Baker.
Zainab is one of the sweetest people I know – always ready to chat and help whenever she can! The fact that she’s a PhD student was what initially bonded us, but now we chat about everything from our love of coconut and fashion to siblings (she’s from a huge family too)…
She and her husband are expecting their first baby next month. We’ve been debriefing each other on countdowns, registries, and to-do lists for our respective events this summer! I’ve nicknamed their baby boy Lil J.Z. I secretly hope it sticks because I think it’s hilarious!
To celebrate such a momentous occasion, a huge group of food blogger friends of Zainab have posted recipes today as an e-shower to celebrate the new addition to the family! There are links to each blogger and recipe below. Get ready for A LOT of coconut in addition to these (leftover) sweet potato muffins with toasted coconut! And if you need me today, I’ll be salivating, commenting, and pinning each of these delicious recipes…
Blueberry Coconut Muesli Bars {The Spiffy Cookie}
Blueberry-Ginger Coconut Cheesecake Popsicles {Floating Kitchen}
Caramel Coconut Cluster Bars {Eats Well with Others}
Coconut Breakfast Pudding with Sauteed Nectarines {Cooking and Beer}
Coconut Cake {I am Baker}
Coconut Cream Pie Ice Cream {The Recipe Rebel}
Coconut Energy Bites {The Kitchenarium}
Coconut Key Lime Angel Food Cake Roll {Flavor the Moments}
Coconut Key Lime Pie Cookie Bars {Two in the Kitchen}
Coconut Key Lime Macarons {Life Made Sweeter}
Coconut, Lime, and White Chocolate Milkshake {A Clean Bake}
Coconut Pineapple Banana Smoothie {The Bitter Side of Sweet}
Coconut Pineapple Fried Rice with Shrimp {Healthy Nibbles and Bits}
Key Lime Coconut Button Sandwich Cookies {Culinary Concoctions by Peabody}
Key Lime Coconut Pound Cake {Grandbaby Cakes}
Lavender Coconut Macarons {Broma Bakery}
Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple {A Cookie Named Desire}
Mango Coconut Donuts {Chez Catey Lou}
Mango Coconut Smoothie {Jessica in the Kitchen}
Mango Summer Cake {Keep it Sweet Desserts}
Mini Coconut Cream Pies {Hip Foodie Mom}
Pina Colada Pie {Life, Love, and Sugar}
Skinny Blueberry Lime Scones {Club Narwhal}
Spiced Lentils with Toasted Coconut {This Gal Cooks}
Triple Coconut Rum Layer Cake {bethcakes}
Tropical Pineapple Coconut Sangria {Shared Appetite}
White Chocolate Coconut Key Lime Cookies {Culinary Couture}
COCONUT SWEET POTATO MUFFINS
These tasty breakfast muffins were created for a friends baby shower. Food bloggers united to create recipes for our friend - an avid lover of coconut. Her love of coconut collided with my sweet potato phase and these muffins were the best of both worlds!
Ingredients
- 2 cups sweet potato puree
- 1 2/3 cups sugar
- 2/3 cups vegetable oil*
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon ginger
- 1/2 cup chopped young coconut
- 1/2 cup chopped pecans
- *for a reduced fat muffin use 1/2 cup nonfat Greek yogurt and 3 tablespoons oil in place of the oil
Instructions
- Preheat oven to 350 degrees.
- Mix sweet potato puree, sugar, oil, vanilla, and eggs. Add remaining ingredients except coconut and pecans. Mix until combined. Add coconut and nuts to batter.
- Line muffin tins with liners or spray with nonstick spray. Fill each tin 3/4 full with batter.
- Bake 12-14 minutes until toothpick inserted into muffins comes out clean.
Recipe Notes
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