You can never have enough healthy, not to mention delicious, muffin recipes under your belt (pun not intended). This recipe is one of our favorites, and for good reason. Not only is it tasty, it’s packed full of health benefits from the different ingredients in it – none more than sweet potato.
While you can substitute pumpkin in this recipe, why would you? Sweet potato gives these muffins a deliciously sweet, earthy flavor that works perfectly with the sweet maple syrup. Not to mention the amazing health benefits that sweet potato has to offer.
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.
We love these sweet potato muffins and look for any reason to bake them and we’re sure you will too!
Sweet Potato Muffins
- 1 small organic sweet potato, roasted (1 cup, packed)
- 3 organic free-range eggs, lightly beaten
- ¾ cup of organic canned coconut milk
- 2 tablespoons of organic olive oil
- ½ cup of pure organic maple syrup
- 1 cup of organic brown rice flour
- ¼ cup of organic coconut flour
- 1 tablespoon baking powder
- ½ teaspoon pink Himalayan salt
- 1 tablespoon of ground cinnamon
- 1 teaspoon of ground ginger
- ⅛ teaspoon of ground cloves
- ⅛ teaspoon of ground nutmeg
- 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.
A quick note from our founder-
Over the past year, my friend Dave at PaleoHacks has been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.
Well, today this new this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE
That’s right — as a special launch promotion, we’re offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) — All you have to do is just cover a small shipping cost (international shipping is a bit more).
Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)
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