Sweet Potato Blueberry Muffins
Naturally sweetened muffins made with wholesome sweet potatoes and juicy blueberries - a healthy breakfast or snack without refined sugar or flour.
Equipment
Ingredients
Ingredients
sweet potatoes (medium)
2 piece
eggs
5 piece
frozen blueberries (frozen)
150 g
kosher salt
1 pinch
cinnamon
1 dash
maple syrup
30 ml
butter
10 g
Instructions
Bake sweet potatoes
Wrap the sweet potatoes in aluminum foil and bake at 200°C for 1 hour until soft.
Cool and prepare sweet potatoes
Let the baked sweet potatoes cool, then peel and mash them until smooth.
Mix all ingredients
Combine the mashed sweet potato with eggs, frozen blueberries, salt, cinnamon, and maple syrup in a bowl.
Prepare muffin tin
Grease a muffin tin with butter to prevent sticking.
Fill muffin cups
Divide the batter evenly among the muffin cups.
Bake muffins
Bake at 175°C for 25-30 minutes until the tops are golden and a toothpick comes out clean.
Cool before serving
Allow the muffins to cool for 10-15 minutes before enjoying.
Original recipe
Storage
Store in airtight container. Freeze individually wrapped for up to a month.
Notes
• No refined sugar or flour - naturally sweetened with maple syrup and sweet potato
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