These muffins are a sweet treat with anti-inflammatory properties. Generally, when we think of baked goods we think of muffins, cookies and cakes with little health benefits, but these muffins contain sweet potatoes, coconut milk, ginger, turmeric and cloves.
Sweet potatoes are full of beta-carotene a powerful antioxidant, which can help to reduce inflammation. Additionally, they are filled with vitamins, C, E and D. Ginger, turmeric and cloves are known to reduce inflammation and may assist your body in fighting viruses and bacteria.
Check out the recipe below for anti-inflammatory sweet potato muffins.
Ingredients:
- 1 small organic sweet potato, roasted (should be 1 cup)
- 3 tbsp. ground flaxseed in 1/2 cup water (let flaxseed sit in water for 10 minutes-- this is an egg substitute)
- 3/4 cup coconut milk
- 2 tbsp. olive oil
- 1/2 cup maple syrup
- 1 cup brown rice flour
- 1/4 coconut flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1 tsp ginger
- 1tsp turmeric
- 1/8 tsp cloves
- 1/8 tsp nutmeg
Instructions:
- Preheat oven to 400 degrees.
- Use a fork to make holes in the sweet potato and then cook on a baking tray for an hour or until soft.
- Allow the potato to cool and then cut in half and scoop insides into a bowl. Add the flaxseed, coconut milk, olive oil and maple syrup. Combine until smooth.
- In a separate bowl, mix all of the dry ingredients, then add these to the potato mixture and stir well.
- Oil muffin tray with coconut oil and then pour batter evenly into the tray so that each one is 2/3 full.
- Bake for 30-35 minutes.
Author
South Lake Pain Institute
