These muffins are absolutely delicious – they remind me of moist and cinnamony carrot cake. I prefer to serve in muffin portions as opposed to bread, but you could convert the recipe and make as a loaf. Serve slightly warm or serve with a cup of tea to relax – sweet potatoes are a good source of magnesium, which helps you to de-stress. Their rich orange color is a sign of beta carotene and carotenoids that are powerful antioxidants which protect us from cancer, boost immunity, and decrease the effects of aging.
(Adapted from Thug Kitchen’s Sweet Potato Loaf Recipe)
Heat your over up to 350 degrees and grease muffin tin.
Mix together the milk and vinegar in a small glass and let it sit for a couple of minutes. In a large bowl, mix together the oil, vanilla extract, and ground flaxseeds. Stir in the milk mixture and the grated sweet potato.
In a medium bowl, mix together the flour, xantham gum, sugar, spices, baking soda, baking powder, and salt. Pour these dry ingredients into the bowl with all the wet stuff in it and mix until there are only a few dry spots. Dump in the nuts and mix it together a couple of times.
Pour the batter into the muffin pan, fill to about ¾ inch from the top.
Bake for 35 minutes or until a toothpick stuck in the center comes out clean. Cool for at least 15 minutes.
Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles
After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.