Healthy, nutritious, and delicious, these muffins are also incredibly convenient. Simply pop them in the oven for a few minutes, and you’ll have a warm, fluffy treat ready to enjoy. Whether you’re on the go, need a quick snack, or want to indulge in a healthier dessert, these muffins are the perfect choice.

But what makes these muffins so special? It’s all in the sweet potatoes. Known for their rich, earthy flavor and vibrant orange hue, sweet potatoes are a nutritional powerhouse. They’re packed with vitamins, minerals, and antioxidants that can help boost your immune system, improve digestion, and even reduce inflammation.  

These muffins are also a great way to incorporate more vegetables into your diet. The sweet potatoes provide a subtle sweetness and a touch of earthiness, while the other ingredients, such as flour and spices, complement the overall flavor profile.

And these muffins are gluten-free, making them a great option for those with dietary restrictions or sensitivities. The sweet potatoes provide a natural sweetness, so there’s no need for added sugars. And with their fluffy texture and delightful flavor, you won’t even miss the traditional ingredients.

Enjoy!

Anti-Inflammatory Sweet Potato Muffins

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Servings 12

Ingredients

  

• 1 small organic sweet potato roasted (1 cup, packed)
• 3 organic free-range eggs lightly beaten
• ¾ cup of organic canned coconut milk
• 2 Tablespoon of organic olive oil
• ½ cup of pure organic maple syrup
• 1 cup of organic brown rice flour
• ¼ cup of organic coconut flour
• 1 Tablespoon baking powder
• ½ teaspoon pink Himalayan salt
• 1 Tablespoon of ground cinnamon
• 1 teaspoon of ground ginger
• ⅛ teaspoon of ground cloves
• ⅛ teaspoon of ground nutmeg

Instructions

 

• Preheat oven to 400 degrees Fahrenheit.
• Oil a 12-hole muffin tray.
• Poke holes in your sweet potato and place on the 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, beaten eggs, coconut 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).
• Enjoy!