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Coconut Sweet Potato Muffins

Coconut & Sweet Potato Muffins Recipe

By: Kassia Emily Fiedor

Serves: 14 muffins



  • 1 cup cashew, soaked in water at least 1 hour
  • 2 tablespoons coconut milk
  • 3 tablespoons of honey
  • ¼ cup coconut oil
  • 2 tablespoons orange juice
  • Peel of ½ orange (or 1 drop of essential oil)
  • 2 pinch of salt


  1. Preheat oven to 350˚F and line muffin tins with papers. If you have silicone molds use them.
  2. In a large bowl, combine coconut flour, sweet potato, spices, salt, and baking soda. It incorporates well.
  3. In a medium bowl, beat the eggs, and then add the oil, honey, vanilla, and vinegar. Pour into the large bowl with the dry ingredients and mix well.
  4. Pour the mixture into the prepared molds.
  5. Bake for 25-30 minutes, until golden brown.
  6. To make the frosting, add all the ingredients to a blender and process until everything is incorporated and smooth. I recommend a Vitamix because that frosting is very thick.
  7. When the muffins are done, remove from the oven and allow to cool, then top with frosting. Store in the refrigerator.