Certainly! Here's a recipe for anti-inflammatory coconut and sweet potato muffins infused with ginger, turmeric, cinnamon, and maple syrup:
Ingredients:
- 1 cup cooked and mashed sweet potato
- 1 ½ cups all-purpose flour (or gluten-free flour as a substitute)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ cup shredded coconut (unsweetened)
- ½ cup coconut oil (melted)
- ⅓ cup maple syrup (adjust according to sweetness preference)
- 2 eggs
- 1 teaspoon vanilla extract
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, ground turmeric, ground cinnamon, ground ginger, and salt until well combined. Stir in the shredded coconut.
Wet Ingredients: In another bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract. Mix until thoroughly combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold the mixture until just combined. Be careful not to overmix; a few lumps are okay.
Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each muffin cup about ¾ full.
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These muffins are not only delicious but also pack the goodness of anti-inflammatory ingredients like turmeric, ginger, and cinnamon, combined with the natural sweetness of sweet potatoes and maple syrup. Enjoy these nutritious treats as a snack or part of a wholesome breakfast!