Sweet baked goods surely taste nice – they’re a great dessert after lunch and whenever we need energy. But, have you ever checked the ingredients in your favorite muffins or something of the sort? You’ll be surprised to see that there’s a lot of sugar and other pro-inflammatory ingredients that can destroy your body besides making you gain weight.
Inflammation is at the center of many disorders including the most dangerous ones, so cutting it off your diet will make you healthier than ever.
Luckily, you don’t have to stop eating desserts – you can just make them healthier. There are many anti-inflammatory ingredients that you can make muffins with and stay healthy and on top of your weight.
Take a look at sweet potatoes – they are savory, sweet, and full of essential nutrients such as potassium, beta-carotene, and antioxidants. This incredible vegetable can fight inflammation and prevent a variety of disorders including cancer.
Furthermore, sweet potatoes are full of choline, an incredibly important mineral that will reinforce your cell membranes and improve your health on many levels.
Muffins need milk, of course, but instead of regular cow’s milk, why not try coconut milk? It’s an absolute powerhouse that contains a long list of healthy nutrients which can help you lose weight and improve your health.
What else do we need for a batch of muffins? Flour. This time, however, skip the white flour and go for coconut flour. It’s full of fiber, gut-healthy, naturally sweet and won’t raise your blood sugar levels.
You should also add olive oil which is among the healthiest ingredients you can add to your diet as well and ginger, which is probably nature’s most powerful anti-inflammatory food.
That’s it – those are all the ingredients you need for the following recipe for sweet and healthy muffins you can eat without the fear of gaining weight or increasing the risk of cancer. Here’s what you need to do:
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon ginger (grated)
- ¼ cup coconut flour
- 1 cup brown rice flour
- ¾ cup coconut milk
- 1 sweet potato (roasted)
- 3 eggs
- ½ cup maple syrup
- 1 tablespoon powdered cinnamon
- 1/8 teaspoon powdered cloves
- 1/8 teaspoon powdered nutmeg
- ½ teaspoon Himalayan salt
Directions
Before starting, turn the oven on and preheat it on 400 F. While it’s heating up, poke the sweet potato at about 10 spots and cook it directly on the baking tray. When it’s nice and soft, take it out. Now, take a muffin tray and oil it up with coconut oil.
Scoop out the sweet potato and peel off the skin, then mix it with the olive oil, coconut milk, and maple syrup in a bowl. The mixture should be as smooth as possible.
Next, mix the dry ingredients in a separate bowl, then add them to the batter and mix everything well. Pour the batter into the muffin tray and bake for about half an hour.
The last thing to do is to let the muffins cool down (don’t eat them – get a grip on yourself!), then serve them and enjoy. Preferably share them with someone, although you can eat them alone (try not to eat the whole tray!).