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