This is the healthy muffin recipe to beat all muffin recipes. Pineapple, coconut, and sweet potato together with warming spices and maple sweetness create a sweet potato pineapple muffin that is basically happiness in muffin form.
The combination of sweet potato and pineapple is surprisingly delicious. I wasn’t sold on the idea at first, but I a dear friend begged me to remake one of her favorite recipes. So I did. I am sold.
Her original version had a stick of butter, and 2 cups of sugar! 2 cups of sugar in a sweet potato pineapple muffin? Oh my!
This healthier version contains only whole grain flours and a total of 3 tablespoons of maple syrup. That is a solid 80% reduction in sweetener (I didn’t do the math, but 80% sounds about right?).
These freeze really well, which is important because I could eat the entire batch.
Sweet Potato Pineapple MuffinsPrint
- 1 cup of sweet potato puree about 1 large sweet potato baked and mashed or organic canned puree is fine
- 2 cups of diced pineapple separated
- 2 large eggs
- 3 tablespoons of maple syrup plus one extra tablespoon for top of muffins
- 1 cup of brown rice flour
- 1 cup of whole wheat flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder non-aluminum
- 1 teaspoon of pumpkin pie spice
- 1/2 teaspoon of salt
- 1/2 cup of shredded coconut unsweetened
- Preheat oven to 400° and prepare a 12 cup muffin tin with paper liners
- Place sweet potato, 1 cup of diced pineapple, eggs, and maple syrup in a blender or food processor. Blend (or process) until silky smooth.
- In a medium size bowl combine brown rice flour, whole wheat flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk to combine.
- Add wet ingredients (from blender) to dry ingredients and stir together with a wooden spoon until just combined and no lumps remain (do not over mix or the muffins will become quite gummy) add shredded coconut and remaining cup of diced pineapple and fold in to combine.
- Fill muffin tin, I like bigger puffy muffins so I fill the muffin cups all the way to the top. If you prefer a smaller muffin fill to 3/4 full (this will make 15-16 muffins)
- Bake for 20 minutes, take out of oven and brush top of muffins with maple syrup. Return to oven for 5 more minutes.
- Allow to cool in tins for 7 minutes, then move muffins to a wire cooling rack and allow to cool completely before enjoying.
- I love to freeze these muffins and just remove them individually when I am looking for that baked good fix!
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