This wonderful recipe is written by Laura Florence of San Diego, where the basics are sweet potatoes, which we all know are rich in minerals, antioxidants and vitamins.
The sweet potato is completely fat free. It has more sugars than white potato, but on the other hand is rich in niacin, B6, B5, A and has a high percentage of anti-inflammatory properties due to vitamins.
Sweet potatoes are great for people who have high sugar. It regulates blood sugar levels in their body.
In this recipe, the perfect supplement is coconut flour, which helps us regulate the cholesterol in our blood. With the fight against viruses and prevention, ginger and turmeric are helping us, which are also include in this recipe.
Coconut milk helps us and is a source of healthy fatty acids. With its help you can speed up metabolism. It is rich in phosphorus, magnesium, iron, B vitamins and C.
How to prepare these plant-based muffins:
- 3 tablespoons of flaxseed
- 3-4 cups of coconut milk
- 1 sweet potato (baked)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- turmeric 1 tsp
- 1/8 teaspoons of nutmeg
- half a teaspoon of Himalayan salt
- 1 tablespoon baking powder
- half a cup of maple syrup or honey
- ¼ cup coconut flour
- 1 cup rice flour (brown)
- 2 tablespoons of olive oil
The first thing you have to do is to heat your oven to 400 degrees.
Method of preparation of sweet potatoes:
Make a few holes on the surface of the sweet potato with a fork, then put them in the oven and bake for about 60 minutes. Then take them out and let them cool. Once sweet potato is cool, peel off the skin and then add them to a deep dish and add olive oil, coconut milk and mix well.
Finally, mix the whole ingredients together in a separate bowl.
Pour the mixture into the muffin pan and bake for 30 to 35 minutes. Enjoy the wonderful taste of these plant based muffins.