Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Turmeric, Cinnamon, and Maple Syrup

Screen Shot 2019-02-06 at 10.56.42 AM.png


  • 1 small organic sweet potato, roasted

  • ¾ cup organic coconut milk

  • 2 tbsp. organic olive oil

  • 3 tbsp. ground flaxseed in ½ cup of water

  • 1 cup organic brown rice flour

  • ¼ cup organic coconut flour

  • ½ cup pure maple syrup or unpasteurized honey

  • 1 tbsp. aluminum-free baking powder

  • ½ tsp. Himalayan salt

  • ⅛ tsp ground nutmeg

  • 1 tsp ground turmeric

  • ⅛ tsp ground cloves

  • 1 tbsp. Ground cinnamon

  • 1 tsp ground ginger


Preheat the oven to 400F. Make several holes in the skin of the sweet potato using a skewer, and place it on a baking tray.

Cook for an hour. When cool, cut the sweet potato in half, scoop out the insides, and put them in a large bowl.

Add flaxseed, coconut milk, olive oil, and maple syrup. Mix the dry ingredients in another bowl, and add them to the previous mixture.

Grease a muffin tray with coconut oil, pour the batter evenly, and cook for about half an hour.

Next step, enjoy!

Robert Brown