Muffins can be a part of a healthy breakfast, especially when you choose one made with healthy ingredients, and the following sweet potato muffin recipe is truly a flavor and nutrition delusion. Do not detach yourself from this recipe and write down the ingredients and prepare to prepare this sweet potato muffin that will do you wonderfully at breakfast or snack.
Health benefits of these spiced sweet potato muffins
The ingredients in this muffin recipe fit well into a healthy diet. Here are some of its health benefits:
Sweet potato / sweet potato for muffins
This tuber is rich in fiber and a variety of minerals and vitamins, including iron, calcium, and many B and C vitamins. One of the most notable traits of sweet potatoes is that it is high in an antioxidant called beta-carotene, known to reduce potentially the risk of cancer.
Among the spices used in this recipe, cinnamon is the most popular. Studies have suggested that the compounds in this spice have antioxidant, anti-inflammatory, and antimicrobial elements. There is enough evidence to prove the physical benefits of cinnamon. For one thing, researchers have found that diets rich in spices like cinnamon can help reduce the body's negative response to high-fat foods.
Another spice included is ginger, which was used in traditional medicine throughout history. For example, it has the potential to aid digestion, fight nausea, and alleviate flu and symptoms of the common cold. With all its medicinal properties, ginger is a superfood that truly deserves that title.
Much has been said about turmeric already, and for good reason. Like ginger, it has been historically known for its medicinal properties. Curcumin is a natural antioxidant that has anti-inflammatory benefits, as well as potential benefits related to slowing down the aging process and preventing Alzheimer's disease and possible depression.
These muffins also contain two coconut-based ingredients: coconut milk and coconut flour.
Coconut milk has become a popular choice for vegans and those who cannot consume dairy. The fruit, coconut, is rich in healthy fats that are also found in coconut milk. These fats are used for energy and are less likely to be stored as fat. These benefits are most powerful in real coconut meat or coconut flour.
Coconut flour is also rich in fiber, with just one tablespoon providing about 10% of the recommended daily intake. This flour has a low glycemic index, which means that it causes fewer spikes in blood sugar than regular flour.

A note on the sweet potato muffin recipe
These Sweet Potato / Sweet Potato / Sweet Potato Muffins, as they are also called, are naturally gluten free, refined sugar free, dairy free, and vegan. Even if you don't suffer from food sensitivities, you can still enjoy these healthy gluten-free sweet potato muffins that will keep you full and energized all morning. You won't even miss their sugar-laden counterparts.
Healthy Spiced Sweet Potato Muffins
• 1 small sweet potato, roasted (should be about 1 cup, packed)
• 3 tablespoons of ground flaxseed in ½ cup of water (Let the flaxseed stand in water for 10 minutes. This is replaced by an egg)
• ¾ cup of organic coconut milk
• 2 tablespoons olive oil
• ½ cup plain maple syrup or unpasteurized honey
• 1 cup of brown rice flour
• ¼ cup coconut flour
• 1 tablespoon. baking powder
• ½ teaspoon Himalayan Salt
• 1 tablespoon. ground cinnamon
• 1 teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 1 teaspoon ground turmeric
• ⅛ teaspoon ground nutmeg
1. Preheat the oven to 200º C (400F).
2. Use a skewer to poke a dozen or more holes in the skin of the sweet potato or sweet potato, then cook on a baking sheet for an hour or until soft. You can also cook it with water.
3. Let the potato cool, then cut it in half and scoop the insides out into a large bowl. Add the flaxseed, coconut milk, olive oil, and maple syrup. Blend until smooth.
4. In a separate bowl, mix all of the dry ingredients, then add to the sweet potato mixture and stir until well combined.
5. Grease your muffin pan well with coconut oil, then pour batter evenly into muffin pan so each is about 3/4 full.
6. Cook for 30 to 35 minutes.

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