Sweet Potato, Coconut & Pecan Muffins

Sweet Potato, Coconut & Pecan Muffins

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Makes: 6 servings

Yield: 12 muffins

Prep: 10 mins

Bake: 25 mins

  • 1 cup mashed sweet potatoes
  • 2 eggs
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup pure maple syrup
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/3 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped pecans, plus 12 pecan halves
  1. Preheat the oven to 400 degrees . Line a 12-cup muffin pan with baking liners.
  2. In a medium bowl, whisk together the sweet potatoes, eggs, coconut milk, maple syrup, butter and vanilla. In a small bowl, stir together the flour, baking powder, pie spice and salt. Add the dry ingredients to the wet ingredients and mix to blend. Stir in 1/4 cup of the coconut and the chopped pecans. Divide the batter among the muffin cups. Sprinkle the muffins with the remaining coconut; top each with 1 pecan half.
  3. Bake until a toothpick inserted in the center of the muffins comes out clean, 20 to 22 minutes. Let muffins sit in the pan for 5 minutes, then remove and let cool on a rack at least 20 minutes before serving.