The Fat-Burning Sweet Potato Muffins You Can Eat For Breakfast (100% Gluten-Free!)

You can never have too many healthy, delicious muffin recipes in your arsenal (no pun intended). We love this dish, and there's a solid reason why. All of the components in it, especially the sweet potato, are full of health advantages in addition to being delicious.

Although pumpkin can be substituted in this recipe, why would you? These muffins' pleasantly sweet, earthy flavor comes from the sweet potato, which pairs beautifully with the sweet maple syrup. Not to mention the incredible health advantages that sweet potatoes possess.

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!
 

Ingredients:

• 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

 

Directions:

1. Pre-heat your oven to 400 ℉ and lightly oil a 12-hole muffin tray.
2. 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.
3. 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.
4. 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.
5. 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.

 

Source: theroastedroot.net