The Fat-Burning Sweet Potato Muffins (100% GLUTEN-FREE)


Muffins are the guilty pleasure of millions of people around the world. They are incredibly delicious and everyone loves them, but they also have a lot of calories and sugar and are not exactly healthy. But, what if there are healthy muffins with less sugar and fat that don’t have negative consequences on your health? Such muffins exist, and we’re going to show you how to prepare them!

The main ingredient for the fat-burning muffins are sweet potatoes, which gives them a nice flavor and offers an array of health benefits. Sweet potatoes are one of the oldest vegetables on Earth, daring back to 10 000 BC. They have been consumed since prehistoric times, and about 80 million tons are grown in China every year. Africa produces 14 million tons, Central and South America produces 2 million tons, while the USA produces 1 million tons of sweet potatoes each year.

Sweet potatoes are healthy thanks to the rich nutritional value. They contain numerous essential vitamins and minerals as well as beta-carotene, an important antioxidant that can fight free radicals in the body. Free radicals can damage your DNA which may result in different types of cancer.

The delicious vegetable also offers numerous health benefits. The high vitamin B6 content can lower the risk of heart attack, while the vitamin C content protects your body from infections. Sweet potatoes also contain vitamin D, which regulates the function of your thyroid and is responsible for the health of your bones, teeth and skin. The magnesium in the vegetable will strengthen your muscles and heart health, while reducing your stress and boosting your immune system. Finally, sweet potatoes have powerful anti-inflammatory properties that can protect you from acute and chronic inflammation.



  • 1 cup of organic brown rice flour
  • ¼ of a cup of organic coconut flour
  • ¾ of a cup of canned coconut milk
  • ½ a cup of maple syrup
  • 1 organic sweet potato
  • ½ a teaspoon of Himalayan salt
  • 1/8 of a teaspoon of cloves
  • 1/8 of a teaspoon of ground nutmeg
  • 1 teaspoon of ground ginger
  • one tablespoon of baking powder
  • 1 tablespoon of ground cinnamon
  • 2 tablespoons of olive oil


Pre-heat the oven at 400F and oil a muffin hole tray. Next, poke small holes in the sweet potato and put it on the middle rack, then cook it until it’s nice and soft. Once done, take the sweet potato out and leave it to cool down. Now, peel it and beat it to a pulp, then add the maple syrup, milk and olive oil and mix until you get a homogenous mixture. Mix the dry ingredients in another bowl and pour them to the previous mixture, then pour the batter in the tray and cook it for 30 minutes.