Nothing sounds more ideal than a healthy snack that can also satisfy your sweet cravings! These anti-inflammatory coconut and sweet potato muffins hold a variety of essential nutrients and vitamins for our bodies.
According to oneplantgreen.org, coconut is a healthy fat source that improves lean muscle mass. It contains 17 amino acids out of the 20 that our body needs for successful protein formation. It is high in threonine, an amino acid needed to protect the liver, cardiovascular system, and central nervous system, and it supports the formation of collagen in the body. It also supports healthy tooth enamel and preserves elasticity in the human heart.
Sweet potatoes are high in fiber, potassium, Vitamin C, magnesium, and Vitamin B6, states foodrevolution.org. Beta-carotene, which provides the orange pigment in sweet potatoes, is also an antioxidant. They contain about 4 grams of protein per cup when they are cooked. Not only do they support digestive health, but they assist in stabilizing blood sugar.
Ginger and Turmeric are two powerful spices that have been used in medical history for physical ailments. “Extracts of ginger and turmeric have been found to inhibit the growth of cancerous tumors.”-livestrong.com Ginger is also found to inhibit the growth of cancerous tumors. Tumeric is an anti-inflammatory and it is supposed to soothe any skin condition that can possibly become damaged and dry.
The following recipe and instructions for cooking is provided by healthyfoodhouse.com.
- 1 small organic sweet potato, roasted
- ¾ cup organic coconut milk
- 2 tbsp. organic olive oil
- 3 tbsp. ground flaxseed in ½ cup of water
- 1 cup organic brown rice flour
- ¼ cup organic coconut flour
- ½ cup pure maple syrup or unpasteurized honey
- 1 tbsp. aluminum-free baking powder
- ½ tsp. Himalayan salt
- ⅛ tsp ground nutmeg
- 1 tsp ground turmeric
- ⅛ tsp ground cloves
- 1 tbsp. Ground cinnamon
- 1 tsp ground ginger
“Preheat the oven to 400F. Make several holes in the skin of the sweet potato using a skewer, and place it on a baking tray. Cook for an hour.
When cool, cut the sweet potato in half, scoop out the insides, and put them in a large bowl. Add flaxseed, coconut milk, olive oil, and maple syrup.
Mix the dry ingredients in another bowl, and add them to the previous mixture.
Grease a muffin tray with coconut oil, pour the batter evenly, and cook for about half an hour.” – Healthy Food House webpage