Incredibly delicious fluffy sweet potato pineapple muffins. Made without butter, oil, or refined sugar. Get ready to fall in love with your new favorite healthy muffin!
Preheat oven to 400° and prepare a 12 cup muffin tin with paper liners
Place cooked sweet potato, 1 cup of diced pineapple, eggs, vanilla extract, and maple syrup in a blender. Blend until silky smooth.
In a medium-size bowl combine whole wheat flour, baking soda, baking powder, salt, cinnamon, and turmeric. 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.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Brush top of muffins with maple syrup.
Allow to cool in tins for 7 minutes, then move muffins to a wire cooling rack and allow to cool completely before enjoying.
Notes
For gluten-free:
Replace whole wheat flour 1:1 for all purpose gluten free flour
For vegan:
Replace eggs with flax or chia eggs (1 tbsp ground flax or chia: 3 tbsp water, per egg)