Sweet Potato Spice Muffins

As I’m going into Phase 3 of the elimination diet, I have to start introducing foods back into my diet and monitoring whether or not I have a reaction. Think back to how babies are introduced to new foods. Yup! We get to do the same! Introduce different foods like citrus foods, nightshade vegetables, egg, dairy, gluten, nuts etc. When we reintroduce them, we have to eat them about 3 times per day for 3 days and monitor. If it causes us a reaction, we stop that food and take it out of our diet immediately and give our body time to heal and clear up again. Then we can introduce the next food item we want. This is where a food journal really comes into play! Even the slightest headache could be a reaction! There is a suggested schedule according to the Elimination Diet book, but you can customize it according to the foods that you’re more worried about or not even bother testing other foods because you really don’t eat it. Because I’m only really concerned over eggs, gluten, pork, nuts and dairy, those are the food groups I will be testing myself with. Because I think the least likely culprit for me is eggs, I am looking for all egg recipes.. and a variety of egg recipes.. not just scrambled eggs 🙂

This muffin recipe is pretty simple! I had most of the ingredients already except for coconut flour. I went with the Nutiva brand and found it at my local health food store, Down to Earth. Serve them just by itself as a snack, in the morning for breakfast and spread some honey on it. Honestly, its a replacement for bread and can be a savory dessert however you like it!

DRY INGREDIENTS

  • 1/2 cup coconut flour
  • 1 to 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt

WET INGREDIENTS

  • 5 large organic eggs
  • 1/2 cup mashed cooked sweet potatos
  • 1/4 cup melted coconut oil
  • 1/4 cup honey or pure maple syrup
  • 1 teaspoon raw apple cider vinegar

Preheat the oven to 350 degrees F. Line 12-cup muffin pan with unbleached paper liners.

In a medium mixing bowl, whisk together the dry ingredients. In a separate mixing bowl, beat together the wet ingredients. Pour the wet ingredients into the dry and beat together.
Fill the muffin cups halfway with the batter. Bake for about 30 minutes. Cool on a wire rack. The muffins will last at room temperature in a covered container for about 4 days. Freeze for longer storage.
Yield: 9 muffins
Recipe from the Elimination Diet Cookbook

Let me know how you like the recipe or if you have different variations to it. Always love trying new recipes! So please share!

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Hope you’re having a great end to the weekend!
Peace, Love and Awesomeness

Coach MelRan ❤

 

Interested in how I can help you reach your full potential, be healthy and well balanced and finally live the life you deserve to live? Let’s TALK! Schedule a FREE consultation with me!

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