Eating too much muffins can never be good, but if you pick the right recipe, you will never ever feel bad about your muffin addiction. The healthier versions contain less sugar, fat and calories. Plus, you have to find a recipe for healthy, tasty and nutritious muffins. Well, guess what? We have the perfect recipe for you!
Sweet potato is the star of our recipe, and it will give your muffins a nice hint, because the taste of sweet potatoes goes well with maple syrup. Here we’d just add the wide range of health benefits.
Eat more sweet potatoes
Sweet potatoes have been here since forever. They’re native to Central and South Africa. It was confirmed that sweet potatoes existed 10,000 ago. Chinese grow over 80 million tons of sweet potatoes every year. Africa produces 14 million tons, Central and South America aim towards 2 million, and Americans grow about one million.
Sweet potatoes are an amazing source of beta-carotene. This antioxidant destroys free radicals. Free radicals damage DNA, and thus mutate cells. These mutations are one of the main causes of cancer. The orange veggie is abundant in essential nutrients, and provides just a small number of calories. Sweet potatoes are rich in vitamin A, vitamins B1, B2, B3, and B6, vitamin C, manganese, copper, iron, magnesium, potassium, phosphorus, fiber, biotin, and pantothenic acid.
Sweet potatoes provide a healthy boost. Vitamin B6 reduces homocysteine levels in the body, and thus reduces the risk of sudden heart attack. Vitamin C prevents common colds and flu, eases the healing of wounds, reduces stress, and improves the production of collagen needed for the skin. Vitamin D supports the thyroid function, boosts energy, and builds up strong bones, teeth and skin. Magnesium if great for your arteries, blood, bone, and heart. Iron strengthens the immune system, and makes you resistant to stress. Sweet potatoes offer a huge anti-inflammatory potential that helps in the prevention of chronic and acute inflammation.
Sweet potato muffins
- 1 organic sweet potato, roasted (you’ll get 1 cup, packed)
- ½ cup pure organic maple syrup
- 2 tbsp. organic olive oil
- ¾ cup organic canned coconut milk
- ¼ cup organic coconut flour
- 1 cup organic brown rice flour
- 1 tsp. ground ginger
- ⅛ tsp. cloves, ground
- ⅛ tsp. nutmeg ground
- 1 tbsp. baking powder
- 1 tbsp. cinnamon
- ½ tsp. Himalayan pink salt
First, preheat your oven to 400 ℉. Grease your muffin tin.
Poke your sweet potato using a fork, and roast it for an hour or until soft.
Let it cool at room temperature, and then remove the skin. Don’t dispose it, because it packs the very same nutrients that are found in the meaty part of the veggie. Transfer your baked potato in a mixing bowl, and add in your maple syrup olive oil, and milk. Combine the dry ingredients in a separate bowl, and add them to the sweet potato mixture.
Stir well, and fill your muffin molds with the batter.
Put the muffin tin in your oven, and bake for half an hour.