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EAT A MUFFIN FOR BREAKFAST TO BURN FAT? YEP!
Isn't it great when you can eat something delicious and know that it's also really
good for you? This is one of those rare foods!
Why You Should Eat More Sweet Potato
These delicious muffins not only taste great, but they are also full of antioxidants and
anti-inflammatories!
The flesh of sweet potatoes contains high levels of beta-carotene, an antioxidant that
works to fight dangerous free radicals in your body. These free radicals can affect
the DNA makeup of your cells, which can lead to mutations in the cells. This cell mutation
is what leads inevitably to cancers of various kinds.
Sweet potatoes are also full of the anti-inflammatory nutrient anthocyanin which is what gives the
sweet potato it's vibrant color. Inflammation is usually the cause of multiple chronic diseases
and can lead to further health issues if left untreated.
The best part? Sweet potato works against both chronic and acute inflammation, healing
you of both.
Sweet Potato Muffins
Ingredients:
1 small organic sweet potato, roasted (1 cup, packed)
3 organic free-range eggs, lightly beaten ½ teaspoon pink Himalayan salt (we recommend
this) 1 tablespoon organic Ceylon cinnamon (we recommend
this) ¾ cup organic canned coconut milk (we recommend
this) 2 tablespoons organic olive oil
½ cup pure organic maple syrup 1 cup organic brown rice flour
¼ cup organic coconut flour 1 tablespoon baking powder
1 teaspoon ground ginger ⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg Directions
Pre-heat your oven to 400 ℉ and lightly oil a 12-hole muffin tray.
When the oven reaches the right temperature, poke holes in your sweet potato and place
it on the middle rack of the oven to cook for about 60 minutes, or until it is very
soft. Once it's cooked, remove it from the oven and let it cool.
Once the sweet potato is cool enough to handle, scrape the flesh from the skin and place the
pulp in a mixing bowl. You can discard the skin, or eat it as a quick snack. The skin
is actually packed with a lot of the same vitamins as the rest of the sweet potato.
Add the olive oil, almond milk, and maple syrup to the sweet potato and mix until it
creates a smooth mixture. In a separate bowl, mix your dry ingredients together until well
combined. Pour the dry ingredients into the rest of the sweet potato and combine until
everything is uniform. Pour the batter into the muffin pan, filling
the spaces until ¾ of the way full. Place them on the middle rack and cook for 30-35
minutes, or until a knife in inserted into the middle of a muffin comes out clean.
We love these sweet potato muffins and look for any reason to bake them and we're sure
you will too!
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