Sweet potato is one of the most common ingredients that is added to your baked treats if you’re trying to cut back on sugar.
This is, also one of the main ingredients for the muffins that we offer you in this article, which is not only tasty, but it is packed full of health benefits from the different ingredients.
By using sweet potato in these muffins you’ll get a nice sweetness and earthy flavor that works perfectly with the sweet maple syrup.
Why You Should Eat More Sweet Potato
Besides they taste great, these delicious muffins are full of antioxidants and help reduce inflammation. The skin of sweet potatoes is packed with beta-carotene, an antioxidant that works to fight dangerous free radicals in your body.
Another benefit of sweet potatoes is the anti-inflammatory property, due to the nutrient anthocyanin, which is what gives the sweet potato its vibrant color.
The best part of the sweet potato is that it works against both acute and chronic inflammation, and is able to heal of both.
We love these sweet potato muffins and look for any reason to bake them and we’re sure you will too!
Sweet Potatoes Assist in Weight Loss
As the sweet potatoes are naturally sweet, you won’t need to add refined sugars in order to satisfy your sweet tooth. Using them in your meals instead of sugar, allows you to have a lower-calorie treat that also tastes great. In this case, you have a win-win situation.
They contain plenty of fiber, especially if you use them with the skin on. Fiber is a perfect way to control hunger, as it helps you to feel fuller longer, so you can feel satisfied in your dietary choice.
The glycemic index in the sweet potatoes is relatively low (50), which is very common for controlling your cholesterol, blood sugar level and appetite, and in addition, it lowers your risk of heart disease and types 2 diabetes. The characteristic of the lower-glycemic foods is that they stay in your digestive tract longer, and you can control your appetite.
Sweet Potato Muffins – Recipe
– 1 small organic sweet potato,
– ¾ cup of organic canned coconut milk
– 3 organic free-range eggs, lightly beaten
– ½ cup of pure organic maple syrup
– 2 tablespoons of organic olive oil
– ¼ cup of organic coconut flour
– 1 cup of organic brown rice flour
– ½ teaspoon pink Himalayan salt
– 1 tablespoon baking powder
– 1 teaspoon of ground ginger
– 1 tablespoon of ground cinnamon
– ⅛ teaspoon of ground nutmeg
– ⅛ teaspoon of ground cloves
1) Lightly oil a 12-hole muffin tray and pre-heat your oven to 400 ℉
2) After reaching the right temperature, poke holes in your sweet potato and place it on the middle rack of the oven and cook them for about 60 minutes (they should be soft)
3) Once it’s cooked, remove it from the oven and let it cool.
4) From the cool sweet potatoes, enough to handle, scrape the flesh from the skin and place the pulp in a mixing bowl.
5) Add the olive oil, maple syrup, and coconut milk to the sweet potato and mix until it creates a smooth mixture.
6) Mix all dry ingredients together in a separate bowl, until well combined.
7) Pour the dry ingredients into the rest of the sweet potato and combine until everything is uniform.
8) Pour the batter into the muffin pan (¾ of the way full)
9) Placing on the middle rack cook them for 30-35 minutes