I discovered this healthy sweet potato muffin recipe last month when looking for a healthy holiday recipe, without compromising on taste. These are amazing – tasty and healthy! Sweet potatoes are extremely nutritious and balancing especially for the “Vata” dosha. Plus, ingredients include lots of healing and anti-infammatory herbs such as turmeric.
• 2 small organic sweet potato, roasted
• ¾ cup organic coconut milk (or other, I used Flax 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
• 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
If you like a little crunch, add 1/2 cup walnuts, as I did. I also added a tsp of Trader Joe’s pumpkin pie spice blend.
Instructions: 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. (I cooked my sweet potatoes in advance so they were cooled off and easy to peel).
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.
Enjoy this tasty and healthy recipe for the holidays!