This is an amazing recipe for sweet potato muffins. I love sweet potatoes because they are one of the few starches we O blood types can have, which are actually highly beneficial not only to our health and to weight loss, but also for those on an ascension foods diet.
Look for organic sweet potatoes whenever you can, I get mine from Trader Joe’s, which has them for a pretty decent size bag for a good price – but any sweet potatoes will do if you can’t get your hand on any organic ones.
I replace the wheat flour with rice flour, and regular milk with almond milk, to add more ascension-beneficial ingredients, and to avoid the inclusion of any ingredients that could have a negative reaction to your system.
Also feel free to add additional ascension beneficial ingredients, such as walnuts or dried organic cherries, which will kick up the flavor a notch or two.
If you are an O blood type, I recommend replacing sea salt with iodized salt, as we O’s tend to suffer from a sluggish thyroid, and can really use the iodine additive in the salt for improved health and energy.
Sweet Potato Muffins (Adapted from Its All Good.)
1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup almond milk
3/4 cup maple syrup
2 cups rice flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon iodized salt (or sea salt, if you prefer)
1 cup organic raw walnuts, or organic dried cherries (optional)
a sprig of green for color (optional)
Preheat oven to 400 degrees. Prick sweet potato with fork and bake for an hour until soft. Set aside and cool.
Peel the sweet potato; discard skin and mash into a bowl with a fork. Whisk the olive oil, milk, syrup and vanilla in with potato.
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