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.”
“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, bacteria, and 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:
- 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
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!
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