The Best Muffins Ever!

You will want to make these over & over!

Gluten Free Sweet Potato Coconut Muffins

Loaded with fiber, vitamins and minerals, these delicious muffins will certainly earn you a gold medal!  I have seen recipes for these muffins but I added my own twist to them.  They are moist and somewhat dense and certainly don’t have the grainy texture that some gluten free products have.

This recipe makes 12 muffins.

Here is what you will need:

1  cup sweet potato – baked then mashed.  I used one very large sweet potato (at 350 degrees until tender – approximately 1 hour)

2 cups Gluten Free Oat Flour

1/4 cup Flaxseed Meal

1/2 cup Coconut Palm Sugar (or you can use Brown Sugar, which is what I had on hand).

1/2 cup each unsweetened Coconut Flakes & Sliced Almonds (lightly toasted in non-stick pan over medium heat until just lightly brown.  This releases the natural oils and flavor) I toasted separately and let cool to the touch before adding to batter.  Reserve about 1 T of the Coconut Flakes to sprinkle on top of muffin batter before baking.

1 T Baking Powder

1 tsp Nutmeg

1 tsp Cinnamon

1 tsp Vanilla

1 pinch sea salt

1 cup milk (can use dairy free nut milk)

1 egg

6 T sour cream


Preheat oven to 350 degrees and line muffin pan will paper cups.

Toast the Coconut and sliced Almonds and set aside to cool.

In a large mixing bowl, combine all the dry ingredients.

In a smaller bowl, whisk the egg, milk, sour cream & vanilla together then pour into large bowl.

Add the mashed sweet potatoes.

Add the cooled Coconut Flakes & slices Almonds.

Fold everything together until well blended.

Put approximately 1/4 cup into each muffin cup (I just put 2 T into each cup or you can use an ice cream scoop).  The muffins will round up on the top but the batter doesn’t expand much more so you can fill to the top of cup.

Sprinkle a little bit of the Coconut Flakes on top of each muffin.  Bake at 350 degrees for approximately 25 to 30 minutes or until toothpick inserted in center of muffin comes out clean.

Cool on a wire rack in muffin pan for approximately 15 minutes then remove muffins and cool individual muffins on rack for another 15 minutes or so.  If you let cool the whole time in the muffin pan – the muffins will get a bit moist on the bottom.

Other than the initial baking of the sweet potato, these are quick and easy and absolutely delicious!

And by adding the Almonds, you are getting a bit extra protein.  This is such a healthy treat!

Let me know how yours turned out – and if you have questions, be sure to let me know!  Email me at

Also, take a few minutes to check out our new home page!

Love & Blessings – Joyce

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