Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Cinnamon and Maple Syrup
In this post, we present you a recipe for super delicious and anti-inflammatory muffins, full of antioxidants. Sweet potatoes are the main ingredients of this recipe, and as you may already know, they provide many health benefits.
The flesh of these potatoes is high in beta-carotene which destroys the harmful free radicals in our body. Free radicals can affects the cell DNA, causing mutations and even different cancers. Moreover, sweet potatoes are rich in nutrients, protecting us from acute and chronic inflammation that can cause severe health problems and chronic diseases.
- 1 small roasted organic sweet potato
- 1 cup of brown rice flour (organic)
- 3 lightly beaten organic free-range eggs
- ¾ cup of canned coconut milk (organic)
- Half a cup of pure organic maple syrup
- ¼ cup of coconut flour (organic)
- 1 tbsp. of ground cinnamon
- ⅛ tsp. of ground cloves
- 2 tbsp. of olive oil (organic)
- ⅛ tsp. of ground nutmeg
- ½ tsp. of pink Himalayan salt
- 1 tsp. of ginger (ground)
- 1 tbsp. of baking powder
Preheat the oven to 400°F, and oil the muffin tin. Cook the sweet potato on the middle rack for an hour, but don’t forget to poke holes in it before placing it in the oven. After this period, remove it from the oven, and allow it to cool. Once it cools, peel its skin.
Mix the sweet potato with the almond milk, maple syrup, and olive oil, until homogeneous. Take another bowl, and put all the dry ingredients. Stir well, and add them to the bowl with the sweet potato. Mix them once again to make the butter.
Pour the resulting mixture in the muffin tray, until they are 2/3 full. Put the tray in the middle rack and cook for 30 to 35 minutes. Your delicious muffins are now ready to taste.