Sweet Potato muffins with a twist of spice.

Sweet Potao Muffins
Written by Karen Gibbs

These spicy sweet potato muffins are full of anti-inflammatory goodness. Inflammation in our body is said to lead to many diseases, so if we can reduce inflammation we are on the right track to improved health.

Benefits of Spice:

Turmeric is a potent anti-inflammatory and antioxidant with the potential to prevent heart disease, Alzheimers and Cancer. Ceylon cinnamon is also one of the healthiest spices available and the aroma is amazing and in baked goods, it also tastes delicious! Cinnamon can lower blood sugar levels, reduce the risk of heart disease and has many other health benefits. Tip: Always look for the Ceylon Cinnamon but if you are using the Cassia variety, use it in small doses.

Sweet Tooth:

We all have a sweet tooth so these delicious sweet potato muffins satisfy our cravings while giving us a dose of health. There are no preservatives or additives in these spicy muffins, like those you find in bought goods, so there is nothing like home baking for good health.

Egg Substitute:

I use two eggs in these muffins but if you prefer you can substitute the eggs with three tablespoons of linseed meal (or ground flaxseed) soaked in half a cup of water.


1 packed cup of roasted sweet potato (around 1 medium potato)

2 eggs

3 /4 cup coconut milk

2 tablespoons cold-pressed olive oil

1/4 cup pure Canadian maple syrup or honey, plus extra to serve

1 cup of rice flour

1/4 cup of coconut flour

1 tablespoon aluminum-free baking powder

1/2 teaspoon Himalayan salt

1 tablespoon ground Ceylon Cinnamon

1 teaspoon ground Ginger

! teaspoon ground Tumeric

1/8 teaspoon ground Cloves

Whipped cream to serve, if desired



Preheat oven to 200 celsius (400F) and place 12 paper muffin cases into a muffin tray

  1. Peel and mash the previously roasted and cooled sweet potato
  2. Add the eggs, milk, oil and maple syrup
  3. Combine until smooth
  4. In a separate bowl, mix all the dry ingredients together
  5. Add this dry mix through a sieve into the potato mix.
  6. Combine well
  7. Pour mixture evenly into 12 muffin cases

Bake for 30 minutes until cooked. Allow to cool and serve with a drizzle of extra maple syrup and whipped cream if desired.






About the author

Karen Gibbs

Karen is a grief and loss mentor residing in Queensland, Australia. She spends her time motivating and inspiring others through her writings and blog posts which she takes great pleasure in creating and designing each day.
Karen published her first book, Scrapbook Creations, in 2002 and won the Sunshine Coast Excellence in Business award for her business of the same name. In 2015 Karen was a contributing author to the #1 best seller "365 Ways to Connect with your Soul." Karen is currently writing a book entitled "Stop The Downward Spiral" - An essential guide to healing and is "Everything the depressed person in your life needs you to know." She continues to put her writing and creative skills into her passion of making a difference in the lives of others and gains inspiration while outdoors with her horse Romey....
You can follow Karen’s writings at
or see her inspirational quotes at either of her facebook pages