For those hectic mornings that are about to start, I give you blueberry and sweet potato muffins. This nutritious and pre-made meal is like a pancake but in a muffin shape – and is handy for breakfasts, too. This recipe is a great way to enjoy the last pickings of blueberry season. And whether it’s weekend-long hockey tournaments, musical recitals, or potlucks, these muffins are perfect to throw in a bag for easy-to-eat nourishment.
The combination of sweet potato and blueberries provides plenty of natural sweetness. Eat them on the go or reheat and serve topped with a drizzle of maple syrup or a dollop of Greek yogurt, just like you would a pancake.
Blueberry and Sweet Potato Muffins
• 1 small sweet potato, peeled and cubed
• 2 Tbsp ground flaxseed
• 3/4 cup almond milk
• 1 cup oat flour or whole wheat pastry flour (you can also use gluten-free flour)
• 3/4 cup almond flour
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup blueberries
• Orange zest from 1/2 orange
Place sweet potato cubes in a pot of boiling water and cook until tender. Drain, cool, and measure out 1 cup of sweet potato. Save any leftover potato to pop into a salad or smoothie.
Whisk together ground flaxseed and 5 Tbsp water. Let it stand for 5 minutes until the mixture forms a gel.
Preheat oven to 350 F. In a blender container, place milk, cooled sweet potato and flax gel and blend until smooth. In a large bowl, stir together flour, almond flour, cinnamon, ginger, baking powder, baking soda and salt. Toss blueberries with 2 Tbsp of the flour mixture. Stir sweet potato mixture into the rest of flour mixture. Gently fold in blueberries and orange zest.
Scoop potato mixture into 12 greased standard-sized muffin cups (or use parchment liners) and bake for 22 minutes, or until a toothpick inserted into a pancake muffin comes out nearly clean. Let them cool for about 5 minutes before popping out! You can freeze these muffins for up to 3 weeks!
Photo from here, with thanks.