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!
Servings 24
Calories 218kcal
Ingredients
- 2 cups sweet potato puree
- 1 ⅔ cups sugar
- ⅔ cups vegetable oil*
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 ¼ teaspoons salt
- ½ teaspoon ginger
- ½ cup chopped young coconut
- ½ cup chopped pecans
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 ¾ full with batter.
- Bake 12-14 minutes until toothpick inserted into muffins comes out clean.
Notes
*for a reduced fat muffin, use ½ cup nonfat Greek yogurt and 3 tablespoons oil in place of the oil
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Nutrition
Calories: 218kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 241mg | Potassium: 154mg | Fiber: 2g | Sugar: 16g | Vitamin A: 4525IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg