Anti-inflammatory Sweet Potato Muffins!

These are great for breakfast, a quick grab-n-go snack or dessert!

1 small sweet potato, peeled, cut into chunks and boiled until tender

3 tbsp ground flax seed in ½ cup of water (let it sit for 10 minutes. This substitutes an egg)

¾ cup organic coconut milk

2 tbsp avocado oil

½ cup pure maple syrup (organic)

1 cup brown rice flour or almond flour

¼ cup coconut flour

1 tbsp baking powder

½ tsp salt

1 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

⅛ tsp ground cloves

⅛ tsp ground nutmeg

1. Preheat oven to 400

2. Boil the sweet potato. When it’s done, mash it in a bowl and let it cool

3. In a bowl add flax seed, coconut milk, avocado oil, maple syrup. Once sweet potato is cool, add it in and mix until smooth

4. In a separate bowl, mix all the dry ingredients, then mix the 2 bowls together until smooth.

5. Oil your muffin tray (or your papers), and fill them ⅔ with batter

6. Cook for 35 minutes