Anti-Inflammatory Sweet Potato Muffins

These delicious sweet potato muffins make a great breakfast, or an excellent nutritious snack when you’re on the go. They're also kid approved!

Makes: 10-12 Muffins

Prep Time: 15 to 20 minutes

Cook Time (for the sweet potato puree): 45 to 55 minutes

Cook Time (for the muffins): 20-25 minutes

Making the Muffins:

You need:

2 cups sweet potato puree (ideally fresh – see below for instructions, but canned works too!)

⅓ cup melted coconut oil

2 flax eggs (2 tablespoon ground flaxseeds mixed in 6 tablespoons of hot water for 10 minutes)

½  cup maple syrup or coconut sugar

¼ non-dairy milk such as almond milk or hemp milk or oat milk

1 teaspoon vanilla extract

½ teaspoon pink Himalayan salt

1 teaspoon anti inflammatory spices*

1 teaspoon cinnamon

1 teaspoon baking soda

1¾ cup Oat flour or any other gluten free flour mix

½ cup chopped dates (optional but highly recommend it)

¼ desiccated coconut (optional)

Hemp seeds and extra cinnamon for topping

*to make the anti-inflammatory spice blend, combine ½ teaspoon of cinnamon, ¼ teaspoon cardamom, ¼ teaspoon turmeric, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger powder a pinch of clove and lots of love.

For the Sweet Potato Puree:

2 medium sweet potatoes

You can either steam the sweet potatoes or bake them in the oven.

Bake Method:

Heat oven to 400°F.

Scrub and clean the sweet potatoes, peel them and prick them with a fork few times.

Place sweet potato on a baking sheet and bake for 30 minutes- 1h, depending on the size of your potatoes.

Test if your sweet potatoes are cooked through by pricking with a fork. If they are tender, they are ready to mash. If they are firm, return to the oven for another 10-15 minutes.

Steam Method:

Peel sweet potatoes and cut in half.

Add 2 cups of water to a pot, then insert a steamer basket. Add the sweet potatoes to the steamer basket.

Cover, bring water to a boil, reduce heat and simmer for 20-30 minutes.

When a fork inserts easily into the sweet potatoes, transfer sweet potatoes to a large bowl.

With a potato masher or a fork, mash until smooth                 

Note that you can make the puree a day ahead.

Baking the Muffins:

1. Preheat your oven to 350ºF.
2. Oil the muffin tin coconut oil. Set it aside.
3. Add the flax eggs, coconut oil, maple syrup or coconut sugar, and milk to a large mixing bowl and beat until well mixed.
4. Add the sweet potato puree and beat for an additional minute or until the ingredients are evenly combined.
5. Add in the vanilla, salt, anti-inflammatory spice blend, cinnamon, and baking soda. Using a whisk, stir well until the dry ingredients are completely blended in.
6. Add in the flour and gently stir in evenly using a large mixing spoon; be careful not to over-mix!
7. Once fully mixed, you can fold in any optional additional ingredients as desired
8. Divide the batter into 10 – 12 muffin cups, depending on the size of the muffin tray. Sprinkle the top with cinnamon.
9. Place the pan into the heated oven and bake for 20 to25 minutes. I suggest sticking a toothpick into the center at 20 minutes mark to check. Continue baking only if it does not come out clean.  
10. Once the muffins are done, take it out and let it sit in the pan for 5 to 10 minutes. Carefully transfer the muffins to a cooling rack.  

To store the remaining muffins, place them in an airtight container in the fridge. Enjoy!

-- Suganthi