Spiced Sweet Potato Muffins with Orange Buttercream Frosting
Prep time
Cook time
Total time
A delicious full flavoured muffin. Serve with or without the icing or try a dollop of yogurt or fresh butter.
Recipe type: Muffins
Serves: 12
  • 200 grams Sweet Potato (oven roasted or mashed)
  • 6 eggs lightly whisked
  • ½ cup coconut flour
  • ½ cup linseed meal or LSA
  • ⅓ cup rice malt syrup
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • 1½ tablespoons five spice
  • ½ tsp sea salt
  • 125 gr coconut oil or butter melted
  • Filtered water
  1. To roast the sweet potato
  2. Turn oven to 200° C / 400° F
  3. Prick sweet potato a few times with skewer or fork and place on a baking tray lined with baking paper.
  4. Roast for up to 1 hour - check after 40 minutes.
  5. Remove potato from oven and let cool.
  6. Reduce oven temperature to 190° C / 375° F
  7. Line a 12 hole muffin pan with cupcake papers or grease.
  8. In a bowl combine coconut flour, linseed meal, baking powder, sea salt and spices and mix well.
  9. In another bowl combine eggs, cooled and measured sweet potato and melted coconut oil/butter.
  10. Add wet ingredients to dry ones and mix to a batter.
  11. If batter to thick then add some filtered water until mixture is to the consistency that you want.
  12. Spoon ¼ cup measures into muffin pan.
  13. Cook muffins for 20 minutes
  14. Frost muffins once they have cooled.
The muffin batter is quite dense but once cooked they have a delicious cake like texture.
If you are not following a low fructose or fodmap diet than you could replace the rice malt syrup with honey or regular sugar.
If you don't want to roast the sweet potato then boiling or steaming and mashing is fine as well.
Recipe by Coconut Oil Post at https://coconutoilpost.com/ingredients/coconut-flour/spiced-sweet-potato-muffins-orange-buttercream/