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.

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.

Print Recipe

Ginger Turmeric Sweet Potato Muffins

(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.