These sweet potato turmeric muffins have essences of orange and hints of gingery spice. They’re absolutely filled with protein and anti-inflammatory compounds, and make a perfect breakfast or snack.
The women’s march was this weekend. At first, I wasn’t sure I was going to go. While in every way I’m about supporting women and, perhaps more importantly, girls, I’m not a huge fan of crowds, which stoke my already-heightened anxiety (it never occurred to me to be afraid of crowds until I attended a Rolling Stones concert in Brazil, which was free and on Copacabana beach and attended by two million people. People who pressed up against you, their sweaty arms molding onto yours. People who climbed trees to get a better view until the trees cracked and fell upon the other people, the people who couldn’t go right or left or forward or back because of more and more and more people. People who were passed in stretchers overhead when they fainted or worse, because it was the only way to get through the other people. Needless to say, I’ve been wary since then).
But.
On Saturday morning, I lay in bed, watching my friends prep their signs and their pink hats. I felt tears come to my eyes as I partook as only a spectator, as I watched people I knew from around the world ready themselves to come together. And I knew I had to come too.
I knew the march would inspire me (it did). I knew it would frighten me a little (it did that too, and that was okay – one of my new year’s goals is to become more comfortably sitting in my moments of fear). I didn’t know how much it would move me (although not literally – 500,000 people making their way through the streets of midtown New York is a slow-going process!).
To see little girls in superhero costumes. To see little girls holding hand-lettered and drawn signs. To see little girls believing in themselves and their future because it is their birth right, and because millions and millions of men and women across the world were coming together on this day to affirm that. To me, the march wasn’t about political affiliations or protest (although I acknowledge for many that was the case). It was a place where we could come together in a year full of contention and agree upon one thing: that empowering women is never a bad idea. That every five, six, eight, ten year old should believe in the positivity of their personal future, and that of the planet. It gave me hope in a way I haven’t felt in a long time.
And with that, let’s talk about muffins. As a turmeric fan girl, I’ve long wanted to make a turmeric muffin that would capture the earthy qualities of the spice that I loved (not to mention the incredible anti-inflammatory health benefits – if you have allergies or are trying to duck around the office cold, a muffin a morning will keep them at bay). This muffin is absolutely perfect. It’s basically an orange party – orange zest lends a gorgeous zesty sweetness, and sweet potato makes for a rich, caramel-y, fiber-full base. All of that orange color means these babies are absolutely loaded with Vitamin A, which makes your skin glow (among other things). The pastured eggs, almond flour, nut butter and coconut flour take the place of tradition grains, while adding antiviral properties, even more fiber and tons – I mean, TONS – of protein.
I love to eat these for breakfast toasted with a bit of almond butter, but the possibilities are really endless.
Sweet Potato Turmeric Muffins (Grain Free, Refined Sugar Free, Protein-Packed)
Ingredients
- ⅔ cup mashed sweet potato (to make sweet potato mash, just roast one sweet potato, skin on, in 375 degree oven for an hour, or until squishy to touch. Let cool and scoop out the orange flesh)
- Zest of 1 orange
- ½ cup unsalted nut butter of choice (raw or roasted works fine, but unsalted is a MUST)
- 3 pastured eggs
- 2 tablespoon maple syrup
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 tbsp turmeric
- 1 tbsp ginger
- ⅓ cup coconut flour
- 1/3 cup almond flour
- ½ teaspoon of baking powder
- 1/2 teaspoon sea salt
- Black pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan (I used a mini one, because I like the texture slightly better and it’s more fun to snack on, but you do you).
- In a mixing bowl, stir together all wet ingredients until very smooth.
- In another mixing bowl, stir together all dry ingredients until well combined.
- Add dry ingredients into wet, mixing until no clumps remain.
- Spoon into muffin tin of choice. These won’t rise a ton, so really mound the batter on to get that gorgeous muffin top. Sprinkle with black pepper.
- Bake for 15 – 20 minutes for mini muffins or 30 – 45 minutes for larger ones, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Store in an airtight container or Ziploc bag in the fridge. Makes 30 mini muffins.
