We all adore eating muffins. What we don’t know is that they have antioxidant and anti-inflammatory properties. The main ingredient in the muffins is sweet potatoes.
They are rich in beta-carotenes and they destroy free radicals in our bodies, as they are really harmful, and affect the DNA of cells, leading to mutations, which may result in various cancers.
Moreover, sweet potatoes are rich in nutrients, protecting us from acute and chronic inflammation that can cause severe health problems and chronic diseases.
Here’s how to prepare these beneficial and delicious muffins.
1 small organic sweet potato, roasted (1 cup, packed)
¾ cup of organic canned coconut milk
3 organic free-range eggs, lightly beaten
1 cup of organic brown rice flour
¼ cup of organic coconut flour
½ cup of pure organic maple syrup
1 tablespoon of ground cinnamon
½ teaspoon pink Himalayan salt
⅛ teaspoon of ground cloves
1 teaspoon of ground ginger
1 tablespoon baking powder
⅛ teaspoon of ground nutmeg
2 tablespoons of organic olive oil
-Preheat oven to 400 degrees Fahrenheit.
-Oil a 12-hole muffin tray.
-Poke holes in your sweet potato and place on middle rack – cook for 60 minutes (or until soft).
-Remove sweet potato from oven and let cool.
-Scoop the sweet potato from the skin and place in a mixing bowl.
-Discard the skin or eat it as a snack – it contains a lot of the same vitamins as the insides!
-Add olive oil, almond milk and maple syrup to the sweet potato and mix until it is smooth.
-In a separate bowl, mix the dry ingredients together.
-Pour the dry ingredients into the sweet potato and mix until well combined.
-Pour the batter in the muffin pan and fill each tin until ⅔ full.
-Cook in the oven on the middle rack for 30-35 minutes (or until an inserted knife in the middle of the muffin comes out clean).
-Your delicious muffins are now ready to taste.