Coconut And Sweet Potato Muffins With Ginger, Turmeric, Cinnamon And Maple Syrup

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.

Now, here is how to make healthy and delicious plant-based muffins:

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
Directions:

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!