Sweet Potato Muffins with Coconut Crumble

When I went to the markets this morning I bought the worlds biggest sweet potato, it weighed almost 2kg. Well I don’t know whether it is ACTUALLY the worlds biggest, I didn’t check the Guinness Book Of Records, but it probably is. Luckily I had The Fitographer with me to be my packhorse and carry the loads of food I kept purchasing. Marry a strong man ladies, that is my advice, they are very useful.

Inspired by the always talented and lovely Sarah from Ingredients of a Fit Chick, I used her sweet potato muffin recipe and added a few bits of my own. If you haven’t visited Sarah’s BLOG you really must, she loves coconut almost as much as I do so in my eyes that makes her an awesome chick. We’d probably be besties if we lived in the same country. She also has heaps of great recipes and does loads of cool things. You’ll like her.

Wet Stuff
1 cup sweet potato, steamed & puréed/mashed
2 tbs coconut oil/ghee, melted
3 eggs (use flax-eggs for vegan alternative)

Dry Stuff
2 1/2 scoops (90g) of whey protein powder (vanilla or flavorless) (use vegan protein if required)
1/2 cup coconut flour
1/2-3/4 tsp stevia powder (depending on how sweet you like it or 1/2 cup honey/maple syrup)
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
3 tsp baking powder
1/2 tsp vanilla powder (or 2 tsp vanilla extract)

Topping
1/2 cup shredded coconut
3/4 cup almond meal (or coconut flour if you want to keep this nut-free)
Dash stevia (or 2 tbs maple syrup/honey)
1/2 tsp cinnamon
1/2 cup egg whites

Preheat the oven to 160C. You will need 3 bowls. Mix all the dry ingredients well in one making sure you get rid of any lumps. Mix all the wet ingredients in another bowl until smooth. Mix all the topping ingredients together in a small bowl until well combined. Add the wet ingredients to the dry and mix until completely combined, try not to overmix this. Spoon this mixture into muffin/cupcake containers so they are about 3/4 full. Spoon the topping onto the top of each muffin and press down gently. Bake for about 10-15mins. They will continue to set a bit as the cool. Don’t overcook them or they will taste like cardboard. Remove from oven & allow to cool slightly, I chucked a blob of ghee on mine while it was still warm. So delicious. Coconut butter or nut butter drizzle would be amaze too. This made 12 cupcake sized muffins. You can freeze these or store them in an airtight container in the fridge…. That’s if they last that long, they taste best fresh out of the oven.

7 thoughts on “Sweet Potato Muffins with Coconut Crumble

  1. Sarah says:

    Thank you soooo much for trying the recipe and giving it an amazingly delicious added twist!! You KNOW I love anything and everything that involves coconut!!! I am definitely going to try your topping on them next time! Thanks for the shout out too! Have an awesome day Shan! xo

  2. You are welcome! Thank YOU for creating delicious food for me to eat! You will love the coconut topping 😉

  3. Carmel Williams says:

    Sorry the largest Sweet Potato was 11.2 kilos and here’s proof

  4. Party pooper 🙂 mine was probably more delicious Carmie.

  5. Kelly says:

    Just made your recipe today and it was delicious! I didn’t have any coconut flour so I used raw coconut finely grated and it worked well =)
    Thank you xx

  6. Yum Kelly that sounds like a great substitution! So glad you enjoyed them!

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