Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Turmeric, Cinnamon, and Maple Syrup

Ingredients:

• 1 small organic sweet potato, roasted

• ¾ cup organic coconut 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 or unpasteurized honey

• 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

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.

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.

Next step, enjoy!