Coconut And Sweet Potato Muffins With Turmeric, Ginger, And Cinnamon Help Fight Inflammation

Oct 03, 2018

Baked goods like cakes and cookies are usually loaded with sugar and other unhealthy ingredients, which means that they need to be avoided in order to maintain a balanced diet. However, delectable muffins like these are packed with nutritional ingredients and sweetened with just a hint of natural maple syrup.

Even better, the combination of superfood ingredients like turmeric, ginger, and cinnamon make these muffins extra-special; these spices could actually help the body fight back against harmful inflammation and may have the potential to speed the recovery of tissues damaged by this particular immune response.

Addressing chronic inflammation may be one of the first steps towards cultivating the kind of vibrant, radiant health that supports life-long wellness. 

Plant-based baking is more popular than ever.

Many people are intimidated by the prospect of baking without eggs or dairy, but in reality, it couldn't be easier. This recipe makes use of many common ingredients, so there is no need to invest in lots of fancy substitutions. A simple flaxseed emulsion takes the place of eggs; all you need to do is use a fork to mix ground flaxseeds together with a bit of water and let the mixture stand for ten minutes before adding it to your batter.

This simple substitution creates a stickiness similar to eggs, and all without the unhelpful cholesterol. Sweet potato is packed with Vitamins C, D, and E as well as antioxidants; this is a powerhouse food that will supercharge your morning.

To prepare these muffins you will need the following:

• 1 small sweet potato (approx. 1 cup, packed)
• 3 Tbsp. ground flaxseed left to sit in half a cup of water for ten minutes
• 2 Tbsp olive olive
• 3/4 Cup coconut milk
• 1/2 Cup real maple syrup
• 1 Cup brown rice flour
• 1/4 Cup coconut flour
• 1 Tbsp ground cinnamon
• 1 Tbsp baking powder
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg

Begin by preheating your oven to 400 degrees (F). Oil a 12 count muffin tray and set aside. Next, use a fork or a sharp skewer to pierce the skin of your sweet potato several times, then place it on a baking sheet and bake the potato in the oven for around an hour or until soft. Allow the potato to cool before cutting it in half and scooping out the flesh into a bowl.

Next, prepare the flaxseed mixture and set aside. Add the coconut milk, maple syrup, olive oil, and flaxseed mixture to the sweet potato; blend until the mixture reaches a smooth consistency.

Use a separate bowl to combine all dry ingredients. Sift flour into bowl for a lighter, more consistent texture. Add combined dry ingredients to the potato mixture and stir until thoroughly combined. Fill prepared muffin tray with batter so that each portion is approximately 2/3 full.

Bake in over 30 - 35 minutes. Let cool five minutes before enjoying.

Have you tried this delicious recipe? Has it helped with your inflammation? Let us know what you thought in the comments! 

Our content is created to the best of our knowledge, yet it is of general nature and cannot in any way substitute an individual consultation with your doctor. Your health is important to us!