I’m always looking for healthy snacks that I can carry with me and eat throughout the day. I have been making healthy muffins for breakfast for a while, but decided that I wanted to try making a more Parkinson’s focused version. I did this by adding more healthy fiber and aromatics, and decreasing the amount of work and prep-time required.
Yams are a favorite of mine. They’re filled with a ton of anti-oxidants, Vitamin A, B5, B6, Thiamin, niacin, riboflavin, carotenoids and high in fiber. By adding in flaxseeds, and the great aromatics like cinnamon, ginger and turmeric, this recipe is now perfect for people with Parkinson’s disease who are working with their diets to decrease inflammation, help with digestion, and increase vitamins that will support their brain and nervous system. Try these hardy muffins as an add-on to your breakfast, or as a mid-day snack. I loved the batter because it smelled and tasted like pumpkin pie!
INGREDIENTS:
- 1 medium organic yam or sweet potato, roasted or steamed
- ¾ cup organic coconut or almond milk
- 2 tbsp. organic olive oil
- 3 tbsp. ground flaxseed soaked in ½ cup of water
- 1 ¼ cup organic brown rice or coconut flour
- ½ cup pure maple syrup or unpasteurized honey
- 1 tbsp. aluminum-free baking powder
- ½ tsp. sea salt
- ⅛ tsp. ground nutmeg
- 1 tsp. ground turmeric
- ⅛ tsp. ground cloves
- 1 tbsp. ground cinnamon
- 1 tsp. ground ginger
DIRECTIONS:
- Preheat oven to 400 F, and steam or roast yam. (Steaming a halved yam in a microwave-safe steamer should take about 5 minutes. [I think it’s a lot easier]).
- When cool, remove the insides, and put them in a large bowl.
- Add flaxseed mixture, almond milk, olive oil, and maple syrup.
- Mix the dry ingredients in another bowl and add them to the wet mixture.
- Grease a muffin tray with coconut oil, pour the batter evenly, and bake for about 30 minutes for full size muffins (or 20 minutes for mini muffins).
This recipe should make about 12 full size muffins.
Enjoy!
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