Sweet Potato & Blueberry Muffins
Gluten Free, Dairy Free, Vegan
Sweet potatoes and blueberries- it’s a match made in heaven! These muffins are not overly sweet as there is no added sugar other than a sprinkle of coconut palm sugar on the top. They taste amazing with a spoonful of almond butter or homemade chia seed jam!
Makes 12 muffins
Ingredients
1 small sweet potato, peeled and cubed
2 tbsp ground flaxseed (plus 5 tbsp of water)
3/4 cup unsweetened almond milk
1 cup gluten-Free all purpose flour (or you could use oat flour or whole wheat pastry flour)
3/4 cup almond flour
1 tsp pure vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries
Zest from 1/2 orange
1-2 tbsp coconut sugar
Directions
Place sweet potato cubes in a steamer basket. Place in pot with an inch or two of water. Bring water to a boil and steam sweet potato until very tender. Alternatively, you can simply boil the sweet potato by boiling a pot of water and cooking until tender. Drain, cool, and measure out 1 cup. Save any leftover potato for salads or side dish for dinner!
Whisk together flaxseed meal and 5 tbsp water. Let stand for 5 minutes until mixture thickens.
Preheat oven to 350 F. Using a blender, combine milk, vanilla, sweet potato, and flax mixture and blend until smooth. A handheld blender could also work. In large bowl, stir together flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt. Stir wet ingredients into dry ingredients. Gently fold in blueberries and orange zest.
Scoop into 12 greased standard-sized muffin cups. Sprinkle each muffin with coconut sugar. Bake for approx. 25 minutes, or until a toothpick inserted into a muffin comes out nearly clean. Let cool for about 5 minutes before removing from tray.
Tips: Keep in the fridge for maximum freshness or freeze for up to one month