Anti-Inflammatory Coconut Muffins with Sweet Potato

Baking can be healthy, providing you maintain a close eye on the ingredients.

Most conventional biscuits and cakes are packed full of inflammatory ingredients like refined sugar, wheat, and also vegetable oil like canola or safflower

Fortunately, there are numerous ways to make muffins that contain ingredients that heal the body, as opposed to create disease.

Sweet potatoes are an incredibly nourishing food. They’re packed with anti-oxidants such as beta carotene, vitamins C, E & D, as well as minerals like manganese and iron. Beta carotene assists you to fight oxidative stress, cancer, and inflammation

Coconut milk contains healthy medium-chain fatty acids that improve metabolic function and support weight-loss. It is rich in nutrients like vitamins C and E, as well as B-complex. It contains iron, selenium, calcium, magnesium, and also phosphorous, which nourish and provide strength and integrity to our bones.

Coconut flour is a superb substitute for regular flour, too, seeing that it is naturally sweet, and also perfect for diabetics to use. It actually helps reduce cholesterol and supports a healthy digestive tract.

Ginger and turmeric are also known inflammation-fighters. They reduce the chances of diseases like arthritis, and also battle against bacteria, viruses or even cancer. They’ve both equally been shown to be just as effective as prescription medication to fight pain-related inflammation.

So what exactly have you been waiting for? The recipe is simple to make and will ensure that you get body-boosting ingredients to fight disease and inflammation.


– 1 small organic sweet potato, roasted (about 1 cup, packed)
– 3 tbsp. ground flaxseed in 1/2 cup water (let sit for 10 minutes – this is the “egg” – you can also substitute ground flax for ground chia seeds)
– 3/4 cup organic canned coconut milk
– 2 tbsp. organic olive oil
– 1/2 cup pure maple syrup or raw, unpasteurized honey
– 1 cup organic brown rice flour
– 1/4 cup organic coconut flour
– 1 tbsp. aluminum-free baking powder
– 1/2 tsp. Himalayan salt
– 1 tbsp. ground cinnamon
– 1 tsp. ground ginger
– 1 tsp. ground turmeric
– 1/8 tsp. ground cloves
– 1/8 tsp. ground nutmeg


1. Preheat your oven to 400 degrees Fahrenheit.
2. Use a wooden skewer to make 10-12 holes in your sweet potato and cook it on a baking tray for an hour to soften it.
3. Remove the potato and let it cool.
4. Oil your muffin tray with coconut oil.
5. Cut the potato in half and scoop out the insides into a large bowl (eat the skin for a nutritious snack!).
6. Add the flaxseed “egg,” coconut milk, olive oil and maple syrup (or honey) to the bowl and combine until smooth.
7. In a separate bowl, mix the dry ingredients together.
8. Pour the dry ingredients into the wet ingredients and mix until well combined.
9. Pour the batter evenly throughout the muffin tray until each section is 2/3 full.
10. Place the tray on the middle rack of the oven and cook for 30-35 minutes.
11. Let it cool, then enjoy! You can freeze these and eat them as you please.