Sweet Potato Carrot-Coconut Muffins

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As promised, this is the second recipe in the sweet potato trilogy…

Sweet Potato Carrot-Coconut Muffins

1 1/4 cups flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup maple syrup
2/3 cup unsweetened dried coconut
1/2 cup roasted and salted pistachios
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup grated carrots
1/2 cup mashed cooked sweet potato
2 eggs worth of egg replacer (or two large eggs)
1/2 cup light coconut milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
dash nutmeg

* Preheat oven to 350 degree F
* Prepare muffin tins with paper liners

* Mix flour, cinnamon, nutmeg, baking powder, and baking soda
* Beat oil, egg replacer/eggs, sugars, maple syrup, coconut milk, sweet potato, and extracts

* Add half of dry to wet, mix until fully incorporated, add remaining dry ingredients, nuts, coconut, and carrots

* Drop into the muffin tins (fill to 3/4 full) and bake 15-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. what a great idea using sweet potatoes in the muffins….you have a wonderful combination of flavors going on there!! Now you just have to send me one for breakfast!!

  2. 🙂 I am sure they ship well and PA isn't that far! The only problem is … I ate them all already! Next batch, for sure!

  3. Love, love, love sweet potatoes! The addition of carrots, coconut and pistachios is awesome. I've been making sweet potato pound cakes and your muffins just sparked some new ideas. Can't wait to try your recipe.

  4. Thanks Sandra! I'm always trying to sneak vegetables and protein into food 🙂 Let us know how your version of the muffins turn out! (Also, a friend tried them and thought that they weren't sweet enough, so if you like your muffins on the sweeter side, you may want to add a bit more sugar…I thought the sweetness was fine though:).