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Sweet Potato Coconut Muffins

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Sweet Potato Coconut Muffins

3 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Sweet Potato Coconut Muffins
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 10
Calories: 265kcal


  • 10 standard cupcake liners
  • 2 cup flour, whole wheat
  • 3 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 2 medium sweet potato
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1/2 cup coconut flakes


  • Preheat oven to 375°F. Line muffin pan with paper liners.
  • Mix flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl.
  • Add two cups of cooked, mashed sweet potato, oil, vanilla and sugar to a blender and blend well.
  • Add coconut and wet ingredients to the dry and stir until just combined; be careful not to over-mix.
  • Add an even amount of batter to 10 muffin cups.
  • Bake for 15-20 minutes until a toothpick inserted through the center of a muffin comes out clean.
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Calories: 265kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 213mg | Fiber: 4g | Sugar: 14g

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Recipe Rating


5 stars
I added more coconut flake, didn’t measure out the sweet potatoes, and used coconut oil (it’s what I had on hand). My batter was a little dry, so I added milk. Turned out great! My one year old ate them!

1 star
There was not enough wet ingredients to make a batter, hence why I had to add half a cup of milk and 1 egg. The baking time was more than 15 minutes, more like 40 minutes. I iced the muffins with lemon icing lightly, as the muffin mix was a bit too under sweet.