February 29th 2024
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These beautiful purple muffins are an easy and fun way to get more veggies into your family’s diet. The violet hue is thanks to healthspan-supporting anthocyanins in Japanese sweet potatoes, complemented with some shredded zucchini for additional fiber and vitamin A.
Almond flour and tahini offer good fats to support cardiovascular health, while thyme, rosemary, and sage contain a variety of phytochemicals linked to antioxidant activity, memory support, and immunity.
I know you’ll love these as much as I do!
Wishing you health and happiness,
Mark Hyman, MD
Ingredients:
Wet Ingredients
- 1 medium-large Japanese purple sweet potato
- 1 large zucchini, grated using a box grater
- 2 tablespoons coconut vinegar or rice vinegar
- 3 large pasture-raised eggs, room temperature
- ½ cup tahini
Dry Ingredients
- 1 cup blanched fine almond flour (not meal)
- ¼ cup coconut flour
- 3 garlic cloves, thinly sliced
- ½ tablespoon fresh or dry thyme leaves
- ½ tablespoon fresh or dry rosemary leaves, chopped
- ½ tablespoon fresh or dry sage leaves, chopped
- 1 ½ teaspoon baking powder
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
Method:
1. Preheat the oven to 425°F.
2. Punch holes in the sweet potato and place on top of a baking sheet. Once the oven is preheated, transfer sweet potato to the oven and bake for 1 hour until soft. Once ready, remove from the oven and cut lengthwise to cool. Scrape the inside of the sweet potato. Reduce oven temperature to 350°F.
3. Grate the zucchini using a box grater and transfer into a large mixing bowl.
4. Add the sweet potato, eggs, and tahini, mixing well, until the sweet potato is no longer lumpy.
5. Add the dry ingredients into the wet ingredients bowl and mix well.
6. Line a muffin tin with parchment or silicone liners, or use a sturdy silicone muffin form. Divide the batter evenly amongst 12 muffin slots using a large spoon or an ice cream scoop.
7. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Store in an airtight container for up to 4 days at room temperature.
Nutritional analysis (per serving/muffin) : Calories: 168g, Total Fat: 12g, Saturated Fat: 2g, Cholesterol: 46mg, Fiber: 3g, Protein: 6g, Carbohydrates: 10g, Sodium: 289mg, Sugars: 2g, Net Carbs: 7g
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