Sweet Potato Blueberry Flax Muffins

23 March 2020 Bookmark • 0

These scrumptious cakes are loaded with vitamins from sweet potatoes, berries, and milled flaxseed. Revel in for breakfast or as a snack with a dollop of nut butter, butter, or cream cheese. Gluten unfastened.

Berries are having a moment inside the Veg international. I experience like they may be one of the quality fruits to mix with vegetables. So naturally, they’ve been making their manner into some recent recipes on the blog (re: my Butter Lettuce Strawberry Salad). No longer to mention they are fantastically nutritious, and packed with antioxidants and plant compounds which could fight inflammation and prevent persistent disease.

Sweet Potato Blueberry Flax Muffins

Nowadays’s recipe is my take on a classic berry centric deal with. My mother makes THE great blueberry cakes primarily based on a recipe from her Betty Crocker cookbook. I won’t even pretend that these candy Potato Blueberry Flax desserts are as sweet and fluffy as hers, but they're a a laugh way to eat greater plant foods!

Apart from having berries and sweet potatoes, of the healthiest ingredients on the planet, these cakes are loaded with vitamins from milled flaxseed. I made those muffins using Manitoba Milling corporation flaxseed, one of the maximum nice brands on the market!

INGREDIENTS :

1.5 cups sweet potato pure
e - about 2 medium sweet potatoes
2 eggs
2 tbsp coconut oil - melted
3 tbsp maple syrup
1 tsp vanilla extract
1.5 cups old fashioned oats - ground into a flour, certified gluten free if needed
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup milled flaxseed
1 cup blueberries

INSTRUCTIONS :

Preheat the oven to 375 degrees F. Scrub 2 medium sweet potatoes, use a fork to poke holes all over, and place them on a piece of aluminum foil. Bake for 45-50 minutes or until cooked through. Slice open to cool. Change the oven heat to 350 degrees F.
In a large bowl, combine sweet potato puree, eggs, melted coconut oil, maple syrup, and vanilla. Whisk until well combined.
Use a coffee grinder or food processor to grind the oats into a flour. Transfer to another bowl, and add the rest of the dry ingredients. Add the dry ingredients to the sweet potato mixture, and use a spatula to mix until well combined. Fold in blueberries.
Grease a muffin tray with coconut oil or cooking spray. Transfer a large spoonful of the batter into each muffin cup. Fill as close to the top as possible (they will not rise that much). Bake for 20 minutes at 350 degrees F.