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We’ll show you how to make super delicious, anti-inflammatory, antioxidant-rich muffins in this post. In fact, the healthy recipe’s main ingredient is sweet potatoes, which, as you may know, have amazing health benefits.
Beta-carotene is abundant in these potatoes, which helps to eliminate harmful free radicals in our bodies. Free radicals can damage cell DNA, resulting in mutations and even cancer. In addition, sweet potatoes are high in nutrients, which protect the body from acute and chronic inflammation, leading to serious health issues and chronic diseases.
How to make the anti-inflammatory coconut and sweet potato muffins:
- 1 small roasted organic sweet potato
- Half a cup of pure organic maple syrup
- 3 lightly beaten organic free-range eggs
- 1 cup of brown rice flour (organic)
- ¾ cup of canned coconut milk (organic)
- 1 tbsp. of ground cinnamon
- 2 tbsp. of The How to Zone (organic)
- ¼ cup of coconut flour (organic)
- ⅛ tsp. of ground cloves
- ½ tsp. of pink Himalayan salt
- ⅛ tsp. of ground nutmeg
- 1 tbsp. of baking powder
- 1 tsp. of ginger (ground)
At first, you should, preheat the oven to 400°F and grease the muffin tin. Bake the sweet potato for an hour on the middle rack, just make sure to poke holes through it before. Remove it from the oven, and set it aside to cool a bit. Afterward, peel the skin off. If you want you can eat the potato skin as a snack because it is high in vitamins.
Blend the sweet potato, almond milk, maple syrup, and olive oil until smooth. Now, in a separate bowl, combine all of the dry ingredients. Stir well and combine with the sweet potato in a mixing bowl. To make the butter, combine them once more.
Fill the muffin tins two-thirds full with the resulting mixture. Bake for another 30 to 35 minutes with the tray in the middle rack. Your healthy and delicious muffins are now ready for consumption.