Baking can be healthy, as long as you keep a close eye on the ingredients.
Most conventional cookies and cakes are full of inflammatory ingredients like refined sugar, wheat, and vegetable oil like canola or safflower (yes, even the “healthier” options contain these ingredients).
Fortunately, there are many ways you can make muffins that contain ingredients that heal the body, instead of create disease.
Sweet potatoes are an incredibly nutritious food. They’re packed with antioxidants like beta carotene, vitamins C, E & D, as well as minerals like manganese and iron. Beta carotene helps fight oxidative stress, cancer, and inflammation (1).
Coconut milk contains healthy medium-chain fatty acids that improve metabolism and support weight loss. It is rich in nutrients like vitamins C and E, as well as B-complex. It contains iron, selenium, calcium, magnesium, and phosphorous, which nourish and provide strength and integrity to our bones.
Coconut flour is a great substitute for regular flour, too, seeing as how it is naturally sweet, and perfect for diabetics to use. It even helps lower cholesterol and supports a healthy intestinal tract.
Ginger and turmeric are also known inflammation-fighters. They protect against diseases like arthritis, and fight against bacteria, viruses and even cancer. They’ve both been shown to be just as effective (if not more beneficial, seeing as how they come with no side effects) as pharmaceutical drugs to fight pain-related inflammation.
So what are you waiting for? The recipe is simple to make and will provide you with body-boosting ingredients to fight disease and inflammation.
Anti-Inflammatory Coconut and Sweet Potato Muffin Recipe
– 1 small organic sweet potato, roasted (about 1 cup, packed)
– 3 tbsp. ground flaxseed in 1/2 cup water (let sit for 10 minutes – this is the “egg” – you can also substitute ground flax for ground chia seeds)
– 3/4 cup organic canned coconut milk
– 2 tbsp. organic olive oil
– 1/2 cup pure maple syrup or raw, unpasteurized honey
– 1 cup organic brown rice flour
– 1/4 cup organic coconut flour
– 1 tbsp. aluminum-free baking powder
– 1/2 tsp. Himalayan salt
– 1 tbsp. ground cinnamon
– 1 tsp. ground ginger
– 1 tsp. ground turmeric
– 1/8 tsp. ground cloves
– 1/8 tsp. ground nutmeg
1. Preheat your oven to 400 degrees Fahrenheit.
2. Use a wooden skewer to make 10-12 holes in your sweet potato and cook it on a baking tray for an hour to soften it.
3. Remove the potato and let it cool.
4. Oil your muffin tray with coconut oil.
5. Cut the potato in half and scoop out the insides into a large bowl (eat the skin for a nutritious snack!).
6. Add the flaxseed “egg,” coconut milk, olive oil and maple syrup (or honey) to the bowl and combine until smooth.
7. In a separate bowl, mix the dry ingredients together.
8. Pour the dry ingredients into the wet ingredients and mix until well combined.
9. Pour the batter evenly throughout the muffin tray until each section is 2/3 full.
10. Place the tray on the middle rack of the oven and cook for 30-35 minutes.
11. Let it cool, then enjoy! You can freeze these and eat them as you please.