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4.86 from 7 votes

Sweet Potato Muffins with Toasted Coconut

A delicious breakfast or after school treat.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 18
Author: Kelly Stilwell

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.