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