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Name: Coconut & Sweet Potato Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Anti-Inflamitory
Ingredients: 1 small organic sweet potato about 1 cup, packed; 3 tbsp Ground Flaxseed in 1/2 c H2O let sit for 10 min (egg substitute); 3/4 cup organic coconut milk; 2 tbsp organic olive oil; 1/2 cup pure maple syrup or unpasteurized honey; 1 cup organic brown rice flour; 1/4 cup organic coconut flour; 1 tbsp baking powder aluminum free; 1/2 tsp himalayan salt; 1 tbsp ground cinnamon; 1 tsp ground ginger; 1 tsp ground tumeric; 1/8 tsp ground cloves; 1/8 tsp ground nutmeg

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INGREDIENTS

1 small organic sweet potato ; about 1 cup, packed
3 tbsp Ground Flaxseed in 1/2 c H2O ; let sit for 10 min (egg substitute)
3/4 cup organic coconut milk
2 tbsp organic olive oil
1/2 cup pure maple syrup ; or unpasteurized honey
1 cup organic brown rice flour
1/4 cup organic coconut flour
1 tbsp baking powder ; aluminum free
1/2 tsp himalayan salt
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground tumeric
1/8 tsp ground cloves
1/8 tsp ground nutmeg

INSTRUCTIONS

1. Preheat oven to 400F.

2. Use a skewer to make a dozen or more holes in your sweet potato skin, then cook it on a baking tray for an hour, or until soft.

3. Allow potato to cool, then cut in half and scoop out insides. In a large bowl add flax, milk, oil & syrup. Combine until smooth.

4. In a separate bowl, mix all dry ingredients, then add theses to the potato mixture and stir until properly combined.

5. Oil muffin tray thoroughly with coconut oil, then pour batter evenly into muffin tray so each one is approximately 2/3 full.

6. Cook for 30 - 35 minutes.

Enjoy!

NOTES

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Coconut & Sweet Potato Muffins

1 small organic sweet potato about 1 cup, packed
3 tbsp Ground Flaxseed in 1/2 c H2O let sit for 10 min (egg substitute)
3/4 cup organic coconut milk
2 tbsp organic olive oil
1/2 cup pure maple syrup or unpasteurized honey
1 cup organic brown rice flour
1/4 cup organic coconut flour
1 tbsp baking powder aluminum free
1/2 tsp himalayan salt
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground tumeric
1/8 tsp ground cloves
1/8 tsp ground nutmeg

1. Preheat oven to 400F.

2. Use a skewer to make a dozen or more holes in your sweet potato skin, then cook it on a baking tray for an hour, or until soft.

3. Allow potato to cool, then cut in half and scoop out insides. In a large bowl add flax, milk, oil & syrup. Combine until smooth.

4. In a separate bowl, mix all dry ingredients, then add theses to the potato mixture and stir until properly combined.

5.   Oil muffin tray thoroughly with coconut oil, then pour batter evenly into muffin tray so each one is approximately 2/3 full.

6. Cook for 30 - 35 minutes.

Enjoy!

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 12 Servings

Calories: 35
Calories from Fat: 2 (6%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0.8mg		0 %
Sodium 22.5mg		1 %
Potassium 58.5mg		2 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 7.6g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 35

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