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Ginger Turmeric Sweet Potato Muffins

Nothing says fall comfort food like these ginger and turmeric sweet potato muffins. Spicy, grounding, and warming, these muffins are a healthy alternative for when you feel like comfort food during the cold season. Naturally sweet from sweet potato and tigernut flour, they are gluten-free, sugar-free, and lectin-free.

Sweet potato and warming spices

Sweet potatoes are the perfect food for the cold season. They are nutrient-rich, sweet, and grounding. Add some warming spices like ginger and turmeric, allspice or cinnamon, and a touch of pepper, and you have the perfect naturally-sweet treat. It goes well with your morning coffee or a warm afternoon tea.

These muffins are sugar-free and sweetener-free. I don’t feel the need to add more sweetness, but you can always add one or two tablespoons of your favorite plant paradox-approved sweetener.

Ingredients

The flour mix is a combination of almond, tigernut, and tapioca. Tigernut flour is very sweet, adding more natural sweetness to these muffins.

It’s essential the almond, and tigernut flour is packed down in the measurement cup; otherwise, there won’t be enough flour. If you feel like the batter is too wet, you can add more of any of the three flour types.

Ingredients for Ginger Turmeric Sweet Potato Muffins

WET INGREDIENTS:
1 cup mashed cooked sweet potato (about one big baked sweet potato, peeled)
1 cup full-fat coconut milk
2 pasture-raised eggs
1/3 cup extra virgin olive oil
2-3 teaspoons grated ginger (or use 1 teaspoon ginger powder)
2 teaspoons grated turmeric (or use 1 teaspoon turmeric powder)

DRY INGREDIENTS:
1 cup almond flour (packed)
1/2 cup tigernut flour (packed)
8 tablespoons tapioca flour (about 1/2 cup)
1 teaspoon baking powder
pinch of salt and pepper

ADD-ONS:
1/2 cup chopped walnuts (more to decorate)
1 teaspoon warming spices

NOTE ON SPICES: You can use any combination of warming spices you like. The pumpkin pie spice blend works well, or a combination of cinnamon, allspice, cardamom, and nutmeg. I like to use my Holiday Warming Spice Blend.

How to make ginger turmeric sweet potato muffins

  • Preheat the oven to 350F / 170C.
  • Mix all the wet ingredients in a blender or food processor.
  • Mix the dry ingredients in a big bowl. Add the warming spices if using.
  • Add the wet ingredients to the dry ingredients and combine with a spatula until incorporated.
  • Add the chopped walnuts and combine.
  • Fill the muffins cups and decorate with walnuts (this quantity can make 9 to 12 muffins, depending on the size of the muffin liners you use)
  • Bake for 60 to 70 minutes or until the muffins are no longer soft to touch.
  • Allow the muffins to rest on a cooling rack before serving.

Warming, spicy, seasonal: the perfect lectin-free muffins

Your house will smell like holidays when you bake these muffins. And you’ll feel so good knowing they are made with wholesome, healthy ingredients. Bake them all winter long, or check out some of the other muffin ideas below.

If you love sweet potato muffins, you might also want to try our Breakfast Sweet Potato Muffins.

You might also like our Grain-Free Lemon Blueberry Muffins and Lectin-Free Orange Cranberry Muffins.

If you are a fan of the ginger-turmeric combo, check out this recipe for immune-boosting ginger-turmeric shots.

This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Ginger Turmeric Sweet Potato Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)
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By Claudia Curici Serves: 9-12
Prep Time: 15 minutes Cooking Time: 70 minutes

Nothing says fall comfort food like these ginger and turmeric sweet potato muffins. Spicy, grounding, and warming, these muffins are a healthy alternative for when you feel like comfort food during the cold season. Naturally sweet from sweet potato and tigernut flour, they are gluten-free, sugar-free, and lectin-free.

Ingredients

  • WET INGREDIENTS:
  • 1 cup mashed cooked sweet potato (about one big baked sweet potato, peeled)
  • 1 cup full-fat coconut milk
  • 2 pasture-raised eggs
  • 1/3 cup extra virgin olive oil
  • 2-3 teaspoons grated ginger (or use 1 teaspoon ginger powder)
  • 2 teaspoons grated turmeric (or use 1 teaspoon turmeric powder)
  • DRY INGREDIENTS:
  • 1 cup almond flour (packed)
  • 1/2 cup tigernut flour (packed)
  • 8 tablespoons tapioca flour (about 1/2 cup)
  • 1 teaspoon baking powder
  • pinch of salt and pepper
  • ADD-ONS:
  • 1/2 cup chopped walnuts (more to decorate)
  • 1 teaspoon warming spices (see post for more details)

Instructions

1

Preheat the oven to 350F / 170C.

2

Mix all the wet ingredients in a blender or food processor.

3

Mix the dry ingredients in a big bowl. Add the warming spices if using.

4

Add the wet ingredients to the dry ingredients and combine with a spatula until incorporated.

5

Add the chopped walnuts and combine.

6

Fill the muffins cups and decorate with walnuts (this quantity can make 9 to 12 muffins, depending on the size of the muffin liners you use)

7

Bake for 60 to 70 minutes, or until the muffins are no longer soft to touch.

8

Allow the muffins to rest on a cooling rack before serving.

Notes

This quantity will make 9-12 muffins, depending on the size of the muffin liners you use. If you feel like the batter is too soft, add a little bit of any of the flour used in the recipe. You can use any warming spice you have, or make my Holiday Warming Spice Blend (see the post for more details. These muffins can be stored in the refrigerator or frozen.

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12 Comments

  • Reply
    Liz
    October 26, 2018 at 8:16 pm

    I tried making these and the came out hard (or done on top) but soft and gooey in the inside…Not sure what I did wrong, I measured everything and packed the almond flour.

    • Reply
      Claudia
      October 27, 2018 at 9:35 am

      Hi Liz, you mean they were not done in the middle? Maybe your oven runs a little low and needed more time to cook? Also, when these are warm, they tend to be soft because of the potato and coconut oil that is all melted, but when they cool down and are staying in the fridge they change texture, become harder. See how you like them after keeping them in the fridge, and maybe next time you can give them extra 5 mins in the oven?

  • Reply
    Rae
    November 26, 2018 at 10:55 am

    Really , REALLY good! I made these in a glass 9×9 pan (greased it really lightly with coconut oil) because I have been avoiding a very necessary purchase of new muffin pans. Made awesome ‘blondies’. Adjustments: did not have Tiger Nut flour, so I mixed what I had–thirds of coconut, cassava, and hazelnut flours. I diced up some Mission figs that I added into the batter when I added the walnuts. I also put about half a teaspoon of Monk Fruit Sweetener. (I’m PMS and desperately needed extra sweetness to take the edge off, ha!). Baked an extra 5 minutes. Thank you so much for this recipe!

    • Reply
      Claudia
      November 26, 2018 at 10:58 am

      Yay, so happy you loved it, and I really love the addition of hazelnut flour. I bet that gave it a nice nutty taste. I just posted the orange cranberry muffins, if you want to try, super delicious xx

  • Reply
    Cynthia
    December 16, 2018 at 7:41 pm

    Just ran out almond flour and tried to replace the one cup with coconut flour. Not a good idea. It completely absorbed all the liquid. I am going to try to make cookies out of it and see how it tastes. I will let you know.
    I have made these before using almond flour and they were wonderful!

    • Reply
      Claudia
      December 17, 2018 at 9:01 am

      Ooops :))). The ration of coconut flour to almond flour (and other flours) is 1:4. So if you want to replace 1 cup of almond flour, you will have to use 1/4 cup of almond flour. Same with green banana flour. Very absorbent. Let me know how your cooked came out. Make we get something good out of this “mistake” haha. Happy holidays xx

  • Reply
    Grace
    January 4, 2019 at 11:09 am

    I followed the recipe exactly, they came out beautiful, at first bite I thought these are pretty good, I thought maybe not sweet enough, but over the next couple of days these really grew on me. so they are now in my favorites.
    I freeze some and take one out at a time so they don’t go bad.
    Thank You Claudia for another great recipe.

    • Reply
      Claudia
      January 5, 2019 at 10:20 am

      Hi Grace, thank you so much for taking the time to write about your experience, I felt the same about these. Every morning I’d have one I’d like them better :). I’m trying to re-edicate my palate and help everyone elese to not want the sweet taste that much, that’s why my deserts never have too much sweetener. And taking advantage of the natural sweeteness of the sweet potato. So happy you love it, thank you again xx

  • Reply
    Lisa
    April 1, 2020 at 1:33 am

    These looks great and beautiful pics! Would canned sweet potato work?

    Thank you!

    • Reply
      Claudia
      April 1, 2020 at 10:01 am

      Hi Lisa! It will work for sure. The canned Potato however, is a little watery, so you might have to add extra flour.

  • Reply
    HELENA
    July 7, 2020 at 2:28 am

    I read the post about the substitution for coconut flour, but I want to confirm that if I use it, I only need 1/4 cup?

    • Reply
      Claudia
      July 7, 2020 at 5:51 am

      Hi Helena, yes, that’s a general rule, because coconut flour absorbs x4 water than most of other flours. But that doesn’t mean that the end result will work or will be the same.

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