Anti-Inflammatory Sweet Potato Muffins

5 steps

Prep:10minCook:1h 30min

Updated at: Thu, 17 Aug 2023 13:32:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories124 kcal (6%)

Total Fat7.2 g (10%)

Carbs12 g (5%)

Sugars5.7 g (6%)

Protein2.9 g (6%)

Sodium107.6 mg (5%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

¼ cuppure maple syrup

1 tspvanilla extract

½ cupcoconut flour

1 tspbaking powder

¼ tspsea salt

1 tspground cinnamon

1 tspground ginger

1 tspground turmeric

⅛ tspground cloves

⅛ tspground nutmeg

2 Tbspcoconut milk

or almond

Instructions

Step 1

Preheat the oven to 400 F. Grease or line a muffin pan. Line a small baking sheet with aluminum foil. Poke holes in large sweet potato and place on aluminum foil. Bake 45-50 minutes until soft.

Step 2

Allow potato to cool, and then cut it in half and scoop out the insides into a large bowl (about one cup). Add egg, coconut milk, coconut oil, and maple syrup. Combine until smooth.

Step 3

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

Step 4

Grease your muffin pan, then pour the batter evenly into the pan so that each one is approximately 2/3 full.

Step 5

Cook for 20-25 minutes until a toothpick inserted in the center comes out clean.