Your next batch of muffins doesn’t need to be full of inflammatory foods like sugar, wheat, and vegetable oil in order to be sweet.
On the contrary, you can easily make even tastier muffins with strong anti-inflammatory properties by replacing these ingredients with a few nutrient-rich options like the once presented below.
Sweet Potatoes not only have the starchy goodness of a regular potato, but they are also rich in many essential nutrients like beta-carotene, which is a powerful antioxidant that fights oxidative stress and inflammation. Also, they contain high amounts of choline, a mineral that helps keep cellular membranes, enables nerve impulses, and facilitates fat absorption
Coconut Milk is a great source of healthy medium-chain fatty acids that speed up the metabolism and promote weight loss. Additionally, it is also full of many important nutrients such as vitamins C, E, B1, B3, B5 and B6, and magnesium, iron, sodium, calcium, and phosphorous.
On the other hand, coconut flour provides the body with high-quality carbs and gut-healthy fiber that can significantly improve digestion. Some studies have also found that even helps lower the levels of bad (LDL) cholesterol.
Olive Oil positively impacts cholesterol and blood sugar levels after a meal. In addition to this, olive oil is also full of a phenolic compound called Oleocanthal, which is known for its powerful anti-inflammatory properties.
Ginger not only reduces the risk of inflammatory diseases like arthritis, but it also helps your immune system to kill harmful bacteria. Moreover, its main phytochemical called gingerol has the ability to prevent the formation of arterial plaque.
Gluten-Free Sweet Potato Muffins
You will need:
- 1 small organic sweet potato, roasted (1 cup, packed)
- ¾ cup of organic canned coconut milk
- ¼ cup of organic coconut flour
- 2 tablespoons of organic olive oil
- 1 teaspoon of ground ginger
- ½ teaspoon of pink Himalayan salt
- 1 tablespoon of baking powder
- 1 tablespoon of ground cinnamon
- ⅛ teaspoon of ground cloves
- 3 organic free-range eggs, lightly beaten
- ½ cup of pure organic maple syrup
- 1 cup of organic brown rice flour
- ⅛ teaspoon of ground nutmeg
- Preheat your oven to 400 degrees Fahrenheit.
- Make 10-20 holes in your sweet potato using a wooden skewer and cook it on a baking tray for about an hour to soften it.
- Remove the potato and let it cool.
- Oil a 12-hole muffin tray with some coconut oil.
- Scoop the sweet potato from the skin and add it to a mixing bowl.
- Add the maple syrup, almond milk, and olive oil, almond milk to the bowl and mix until it is smooth.
- Mix the dry ingredients in a separate bowl.
- Pour the dry ingredients into the sweet potato and mix well.
- Pour the batter evenly throughout the muffin tray until each section is about 2/3 full.
- Cook in the oven on the middle rack for 30 to 35 minutes.
- Let it cool and enjoy your tasty muffins.