I love muffins, especially when they are full of healthy ingredients like sweet potatoes, blueberries, and oats!
This muffin idea is from the book, Forks over Knives The Plant-Based Way To Health.
The original recipe is called, Blueberry Oat Breakfast Muffins. I made a few changes/adjustments for my own personal preference.
This recipe calls for oat flour. You can purchase oat flour or make your own simply by blending old fashioned oats in any type of food processor. Measure the amount you need for the recipe after oats are ground.
Healthy Sweet Potato & Blueberry Muffins Makes 15 muffins
1 large ripe banana
2 sweet potatoes baked and pureed or one 15-ounce can sweet potato puree
1/4 cup pure maple syrup
1 tsp pure vanilla extract
2 cups oat flour (I used gluten free)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 1/4 cup fresh or frozen blueberries
Preheat oven to 375. Prepare muffin pan with non-stick spray or silicone muffins cups.
In a large mixing bowl mash banana. Add sweet potato puree, maple syrup, and vanilla extract.
In a small bowl add oat flour, baking soda, baking powder, salt , cinnamon, nutmeg, and ginger.
Mix, then add to sweet potato mixture. Mix until well combined.
Spoon batter into muffin cups and bake for 20 minutes or until center springs back when gently touched and muffins are lightly browned. Cool for 5 minutes before serving.
Store in an airtight container or freeze.