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Published on November 12, 2019 in Picture Quotes, Revive
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Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Turmeric, Cinnamon, and Maple Syrup

The idea that delicious baked goods can also be a healthy snack is extremely satisfying.

Try to avoid the traditional inflammatory ingredients like processed grains, refined sugars, vegetable oils, and trans fat.

If you’re able to replace them with anti-inflammatory ingredients that are rich in nutrients, you will end up with a healthy and tasty snack.

The recipe below contains a large amount of sweet potatoes or yams, which are very nutritious and a great source of antioxidants, vitamins, and minerals.

According to the San Diego-based nutritionist Laura Flores:

“Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids.

Plus, they’re fat-free, relatively low in sodium and have fewer calories than white potatoes — although they do have more sugar.”

Also, “due to the color-pigmented vitamins, sweet potatoes are high in anti-inflammatory benefits.

Flores explains:

“Sweet potatoes — unlike other starchy foods that elevate blood sugar rapidly after [they’re consumed] due to their metabolism into sugar — will help steady the levels of blood sugar.”

On the other hand, coconut flour is a healthy substitute for regular flour that regulates cholesterol, while turmeric and ginger fight inflammation, lower cancer risk, fight bacteria, and prevent viruses.

Coconut milk contains healthy medium-chain fatty acids that can increase metabolism and support weight loss.

It is also abundant in vitamins and minerals, like vitamins C, E, and B-complex, iron, selenium, calcium, magnesium, and phosphorus.

Ingredients:

  • 1 small organic sweet potato, roasted
  • ¾ cup organic coconut milk
  • 2 tbsp. organic olive oil
  • 3 tbsp. ground flaxseed in ½ cup of water
  • 1 cup organic brown rice flour
  • ¼ cup organic coconut flour
  • ½ cup pure maple syrup or unpasteurized honey
  • 1 tbsp. aluminum-free baking powder
  • ½ tsp. Himalayan salt
  • ⅛ tsp ground nutmeg
  • 1 tsp ground turmeric
  • ⅛ tsp ground cloves
  • 1 tbsp. Ground cinnamon
  • 1 tsp ground ginger

Instructions:

Preheat the oven to 400F. Make several holes in the skin of the sweet potato using a skewer, and place it on a baking tray.

Cook for an hour. When cool, cut the sweet potato in half, scoop out the insides, and put them in a large bowl.

Add flaxseed, coconut milk, olive oil, and maple syrup. Mix the dry ingredients in another bowl, and add them to the previous mixture.

Grease a muffin tray with coconut oil, pour the batter evenly, and cook for about half an hour.

Next step, enjoy!

Sources: www.healthy-holistic-living.com – www.healthyfoodhouse.com

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5 Comments

  1. Cheryl May 2, 2020 Reply

    When the muffins go in the oven, are they also at 400 degrees for the half hour? It doesn’t mention a baking temperature.

    • Author
      Brigitte May 5, 2020 Reply

      Yes, Cook the muffins for 30 minutes at 400F.

  2. Cheryl-Anne Iacobellis May 5, 2020 Reply

    What temperature do you put the oven at to bake muffins? Does it stay at 400 for 30 minutes?

    • Author
      Brigitte May 5, 2020 Reply

      Yes, Cook the muffins for 30 minutes at 400F.

  3. Elisa June 21, 2020 Reply

    Approx how much cooked sweet potato – 1 cup or more?
    This looks genius – can’t wait to try it.

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