Sweet Potato with Blueberry Muffins

A delicious hearty muffin, low in sugar and loaded with nutrition, perfect for breakfast or a treat.  They’re gluten free and dairy free, easy to make and have a sweet and satisfying family friendly and kid-approved taste!  

Prep time: 10 Minutes (20 minutes if boiling the sweet potato and making the chia egg) / Cook Time: 40 Minutes / Number of Servings: 12 regular sized muffins or 24 mini-muffins

Ingredients:

  • Coconut oil, to grease the muffin tin – or use silicon muffin cups (These muffins come out easily so no need for paper liners!)

Dry:

  • 1/2 cup brown rice flour

  • 1/2 cup buckwheat flour 

  • 1 cup large flake gluten free rolled oats

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 Tablespoon ground flaxseeds

  • 2 Tablespoons hemp hearts

  • 1 tsp ground cinnamon

  • ¼ teaspoon ground ginger

  • 1/2 cup ground hazelnuts or ground almonds (optional)

  • 2 Tablespoons sunflower seeds (optional)

  • 1/4 tsp sea salt (optional)

Wet:

  • 1 cup cooked sweet potato - mashed

  • 1/2 cup coconut sugar

  • 3 Tablespoons maple syrup

  • 1 teaspoon pure vanilla extract

  • 1/3 cup almond milk (or nut milk of your choice) 

  • 1 egg (alternate: chia egg - 1 Tablespoon chia seeds mixed with 2½ Tablespoons water)

  • 3 Tablespoons coconut oil – melted if solid

  • 3/4 cup fresh blueberries 

How it’s Made:

  • Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan with coconut oil or use silicon muffin cups. 

  • If you don’t already have mashed sweet potato, peel and cube a medium-large sweet potato, add to a saucepan, cover with water and boil until soft, ~10 minutes, then mash with a fork or potato masher – it’s ok to have texture and some very small chucks.

  • If you are using a chia egg, add the chia seeds to a small dish and top with the water. Stir and let rest for 5 minutes until it is thickened.

  • Mix the flours, oats, baking powder, baking soda, ground flax meal, hemp hearts, spices, ground hazelnuts or almonds and sunflower seeds (if using) and salt (if using) in a large bowl. 

  • Make a ‘well’ in your dry ingredients by moving the ingredients to the side. Add the mashed sweet potato, coconut sugar, maple syrup, milk, egg (or chia egg) and coconut oil to the dry ingredients and mix all together stirring just until mixed. Add the blueberries and stir gently to mix them in.

  • Fill the prepared muffin cups two-thirds full – try to get a blueberry or two on the top which looks nice when baked. Bake for 20 minutes. The muffins should be a golden colour and feel firm when you push down on them. Or check doneness by poking a small sharp knife into the largest muffin to see if it comes out clean.  If not, bake for another 3-5 minutes but not much more so they don’t dry out.  

  • Once cooled, run a knife or spatula around the sides of each muffin and lift out gently.   

Enjoy!   

Tip:

  • I make extra mashed sweet potato during the week when serving mashed sweet potato with dinner and put 1 cup in the fridge so it’s ready to go into the muffin mix. 

  • Raspberries instead of blueberries makes a delicious alternative. 

Snacks, Baked Goods, Gluten Free, Dairy FreeRenata Richardsonsweet, blueberry, sweet potato, muffins