Baked goods sure are sweet, but as you know, the ingredients that go into your favorite treats usually are not good for your body!
Cookies, cakes and even muffins may be full of inflammatory foods like wheat, sugar, and vegetable oil. But here are a few tips that can shake up your traditional muffin recipe and turn them into inflammation-fighting snacks!
Sweet Potato has the starchy goodness of a regular potato, but with an added bonus because it is packed with nutrients like beta carotene, an antioxidant that fights oxidative stress, cancer, and inflammation.
It also packs a punch of choline, a mineral that helps maintain cellular membranes, enables nerve impulses, facilitates fat absorption and fights inflammation.
Coconut Milk contains healthy medium-chain fatty acids that improve metabolism and support weight loss. Coconut milk is full of important nutrients like vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.
On the other hand, coconut flour supplies high-quality carbs and gut-healthy fiber. Natural sweet, coconut flour is perfectly suitable for diabetics to use. It even helps lower cholesterol.
Olive Oil The health benefits of olive oil include the lowering of the bad cholesterol level in our blood, as it is rich in monounsaturated fats. The extra virgin olive oil variety contains the highest level of antioxidant polyphenols and oleic acid.
Ginger fights inflammatory diseases like arthritis and it fights bacteria and tumors. It’s main phytochemical, gingerol, prevents the formation of arterial plaque.
So next time you are in the mood to do some baking in the kitchen, try out this recipe shared from The Daily Health Post that is perfect for the fall season that is approaching!
Gluten-Free Sweet Potato Muffins
- 1 small organic sweet potato, roasted (1 cup, packed)
- 3 organic free-range eggs, lightly beaten
- ¾ cup of organic canned coconut milk
- 2 tbsp 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 tbsp baking powder
- ½ tsp pink Himalayan salt
- 1 tbsp of ground cinnamon
- 1 tsp of ground ginger
- ⅛ tsp of ground cloves
- ⅛ tsp of ground nutmeg
- Preheat your oven to 400 degrees Fahrenheit.
- Use a wooden skewer to make 10-20 holes in your sweet potato and cook it on a baking tray for an hour to soften it.
- Remove the potato and let it cool.
- Oil your muffin tray with coconut oil.
- Cut the potato in half and scoop out the good stuff into a large bowl, discarding the skin (or eating it as a snack while your muffin cook).
- Add the olive oil, almond milk and syrup to the bowl and combine until 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 evenly throughout the muffin tray until each section is 2/3 full.
- Place the tray on the middle rack of the oven and cook for 30-35 minutes.
- Let it cool and enjoy a delicious batch of sweet potato muffins! Feel free to freeze any extras for future use.