Copra’s Gluten Free Sweet Potato Muffin

Copra’s Gluten Free Sweet Potato Muffin


  • 2 cups rice flour
  • 1/2 cup coconut oil
  • 1/2 cup oat milk
  • 1/4 cup greek yogurt
  • 1/2 cup purple sweet potato purée
  • 1/2 cup Copra’s Organic Young Thai Coconut Meat *chopped
  • 1/4 cup caster sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1 tbsp vanilla extract


  • Start by pre-heating your oven at 375F
  • Add all dry ingredients into a large bowl, then in a separated bowl mix all wet ingredients.
  • Combine dry and wet ingredients then add Copra’s Organic Young Thai Coconut Meat, and stir.
  • To a parchment lined muffin pan add about 1/2 cup of batter.
  • Top the muffins with a mixture of 1 tbsp caster sugar and 1 tbsp pumpkin spice.
  • Fell free to add chopped coconut meat on top for extra flavor and texture.
  • Bake it for 25-30 minutes at 375F.

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