These incredible delights contain no refined sugar, butter or oil. The sweetness comes from the fruit and coconut. This will surely become your new favorite summer healthy muffin. These can be vegan if you replace the eggs with flax or chia eggs. (1 tbsp of ground flax or chia to 3tbsp water, per egg)
Ingredients
- 1 cup sweet potato puree, about 1 large sweet potato, peeled, cut into cubes and boiled until soft, then mashed
- 1/2 cup mashed mango
- 1/2 cup mashed banana
- 2 large eggs
- 1/4 cup maple syrup, plus more for brushing on top
- 1 tsp vanilla extract
- 2 cups all purpose flour, or whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp sea salt
- 1 cup diced pineapple
- 3/4 cup coconut. 1/2 cup for muffins, 1/4 cup toasted for top
Directions
- Preheat oven to 400 degrees, spray a 12 cup muffin tin with cooking spray.
- Place sweet potato in a medium sauce pan, and cover with water about 1/2″ over the potatoes. Bring to a boil and cook until soft. About 15-20 minutes. Drain and rinse with cold water. Set aside to cool slightly.
- Place cooked sweet potato, 1/2 cup mango, 1/2 cup banana, eggs, vanilla extract and maple syrup in a blender. Blend until smooth.
- In a medium bowl whisk flour, baking soda, baking powder, salt, cinnamon, and turmeric.
- Add wet ingredients from blender and stir together with a wooden spoon until combined. Add the 1/2 cup of coconut and pineapple, fold in to combine.
- Fill muffin tin. We like our muffins big so we filled them to the top.
- Bake for 15 minutes, or until a toothpick inserted comes out clean.
- While muffins are cooking, add remaining coconut to a small sauté pan. Cook over medium heat until slightly brown. Set a side to cool.
- Remove muffins from oven, and brush tops of muffins with maple syrup, and top with toasted coconut.
- Allow to cool in tins for 7 minutes, then move to a cooking rack. Allow to cool completely.