Sweet Potato Muffins with Toasted Coconut
A delicious breakfast or after school treat.
Servings: 18
Ingredients
- 3 cups flour
- 1 1/2 t baking powder
- 3 t Pampered Chef cinnamon blend
- 1 t kosher salt
- 3 eggs
- 1 1/2 cup 1% milk
- 1 1/2 cup dark brown sugar
- 1 1/2 cup sweet potato puree
- 1/4 cup coconut oil
- 1/2 t vanilla extract
- 1/2 t almond extract
- 8 T coconut toasted
Instructions
- Sift the flour, baking powder, cinnamon and salt together to combine.
- In another bowl, whisk eggs slightly and combine with milk, sugar, potato puree, coconut oil and extracts.
- Combine wet and dry ingredients.
- Toast coconut under broiler for a couple of minutes. WATCH it! I may or may not have had to do this twice. :)
- Top muffins with toasted coconut.
- Bake in a 375 degree oven for 20-25 minutes, or until a toothpick comes out clean. Cool before serving.