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:

1. 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.
2. Cook for an hour. When cool, cut the sweet potato in half, scoop out the insides, and put them in a large bowl.
3. Add flaxseed, coconut milk, olive oil, and maple syrup. Mix the dry ingredients in another bowl, and add them to the previous mixture.

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