Sweet Potato Anti-Inflammatory Muffins with Ginger, Coconut, Turmeric, Cinnamon and Maple Syrup – these are healthy AND Delicious!
Sweet Potato Anti-Inflammatory Muffins
These Muffins are packed full of anti-inflammatory ingredients such as sweet potato, coconut, turmeric, ginger, and cinnamon. These also taste absolutely delicious!
Symptoms of chronic inflammation present in a different way. These can include:
- fatigue
- mouth sores
- chest pain
- abdominal pain
- fever
- rash
- joint pain
Adding anti-inflammatory ingredients to your diet can really help control inflammation and possible reduce or eliminate the use of medication.
Sweet potatoes are great for an anti-inflammatory diet because they are high in vitamins C and E. They also contain carotenoids alpha and beta carotene, which both reduce inflammation
Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Curcumin is the main active ingredient in turmeric.
Ginger has powerful anti-inflammatory and antioxidant effects. It is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
Coconut milk is full of healthy fats and contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties.
Cinnamon is the most well loved spice in baking. Studies have shown that the spice has anti-inflammatory properties, which can ease swelling.
Ingredients You Will Need:
- sweet potato, cooked
- egg
- coconut milk
- coconut oil
- pure maple syrup
- almond flour (or coconut flour)
- baking powder
- salt
- Ground cinnamon
- ginger
- turmeric
- cloves
- nutmeg
Sweet Potato Anti-Inflammatory Muffins
Ingredients
- 1 cup sweet potato puree
- 3 eggs
- 2 Tbsp coconut oil melted
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 2-4 Tbsp coconut milk (or almond milk)
Instructions
- Preheat the oven to 400 F. Grease or line a muffin pan.
- Allow potato to cool, and then cut it in half and scoop out the insides into a large bowl. Add sweet potato puree, egg, coconut milk, coconut oil, and maple syrup. Combine until smooth.
- In a separate bowl, mix all of the dry ingredients, then add these to the sweet potato mixture and stir until fully combined.
- Grease your muffin pan, then pour the batter evenly into the pan so that each one is approximately 2/3 full.
- Cook for 20-25 minutes until a toothpick inserted in the center comes out clean.
Last Step:
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23 comments on “Sweet Potato Anti-Inflammatory Muffins”
Yummy and healthy. Great combo and so easy to make:
Thanks Marisol!
Just made these, they are ok. I tweaked the recipe a bit because I don’t like the texture of almond flour so I used a gluten free blend flour instead that was made with oats and buckwheat. They came out dense, didn’t rise much. Next time I would try a different flour. I also added some coconut palm sugar to the tops before I baked and I thought that added more flavor to it.
Thanks for the feedback Lauren. The GF blend sounds amazing but can definitely tend to yield a denser muffin. The coconut palm sugar sound great.
Hi, Jill!
Hope you’re doing well. I am also confused like Chuck is by the gap between step 1 and step 2 when it comes to the potato/sweet potato puree. Are the ingredients listed in step 2 what we combine to make the puree? I’m really wanting to make these, but just need a little more guidance there.
Hope you are enjoying the weekend, and thank you for posting this recipe for us all to enjoy!
Hi Shelby. The puree mentioned in step 2 is actually the cooked sweet potato. I should have been more clear on that part. The cooked sweet potato will be added with the other ingredients in step 2 and combined until smooth. I will work on updating this recipe. Thank you!
I love these and they freeze well. Also, I can’t have eggs, so they are still delicious with the equivalent for Bobs red mill egg replacer, or just make a chia egg.
Thank you Stephanie!
Delicious flavour and texture. These have become my new favourite muffins to make. You can just taste the goodness in them, and the fact that they have sweet potatoes in them makes them even better.
I love sweet potatoes so this was great for me. These are moist and delicious.