Coconut and Sweet Potato Muffins {Gluten-Free, Vegan}

Baked goods have a bad reputation – but they can actually be healthy if you carefully choose your ingredients. Cookies, cakes, and muffins are normally made from inflammatory ingredients like refined sugars, enriched flour and vegetable oils (ie: canola or safflower oil). THIS recipe doesn’t contain any of that! Instead, it’s full of ingredients that help maintain a healthy inflammatory response, such as the ginger and turmeric.

Sweet potatoes are packed with nutrition, particularly the bright orange-colored antioxidant, beta-carotene. Antioxidants help maintain normal DNA and the immune system by fighting free radicals.

Coconut flour is very dense and makes a wonderful, partial substitute for enriched flour. Enjoy these muffins!

I N G R E D I E N T S

2 small organic sweet potato, roasted (should be about 1 cup, packed)

3 tbsp ground flaxseed in ½ cup of water (let the flax seed sit in water for 10 minutes; this substitutes your egg)

¾ cup organic coconut milk (full fat adds a lot of flavor)

2 tbsp. organic olive oil

½ cup pure maple syrup or honey

1 cup organic brown rice flour

¼ cup organic coconut flour

1 tbsp aluminum-free baking powder

½ tsp Himalayan salt

1 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

⅛ tsp ground cloves

⅛ tsp ground nutmeg

D I R E C T I O N S

1. Preheat oven to 400F.

2. Baking the potatoes: Use a skewer or fork to make a dozen or more holes in your sweet potato skin, then cook it on a baking tray for an hour, or until soft. The instapot works great for cooking sweet potatoes too!

3. Allow potato to cool, and then cut it in half and scoop out the insides into a large bowl. Add the flaxseed, coconut milk, olive oil, and maple syrup. Combine until smooth.

4. In a separate bowl, mix all the dry ingredients, then add these to the potato mixture and stir until properly combined.

5. Oil your muffin tray thoroughly with coconut oil, then pour the batter evenly into the muffin tray so that each one is approximately ⅔ full.

6. Cook for 30-35 minutes.

Recipe courtesy of Healthy Holistic Living