These delicious sweet potato blueberry flax muffins are filled with healthy ingredients! Make a batch to enjoy for breakfast or as a snack throughout the week.
Note: I received free samples of Manitoba Milling Flaxseed to make this recipe. Thank you to Manitoba! This post may also contain affiliate links. For more information, see my affiliate disclosure.
Berries are having a moment in the Veg World. I feel like they are one of the best fruits to mix with vegetables. So naturally, they’ve been making their way into some recent recipes on the blog (re: my Strawberry Goat Cheese Salad with Butter Lettuce).
Not to mention they are incredibly nutritious, and filled with antioxidants and plant compounds that can fight inflammation and prevent chronic disease. NBD.
Today’s recipe is my take on a classic berry-centric treat. My mom makes THE best blueberry muffins based on a recipe from her Betty Crocker cookbook. I won’t even pretend that these Sweet Potato Blueberry Flax Muffins are as sweet and fluffy as hers, but they are a fun way to eat more plant foods!
(BTW – I guess sweet potatoes are also having a moment on the blog. Check out my Oatmeal Raisin Sweet Potato Cookies for another healthy treat!)
In terms of taste, I would not describe these Sweet Potato Blueberry Flax Muffins as a dessert, even though they do have some sweetness from the blueberries and maple syrup. Instead, they make a great breakfast or snack, especially with a dollop of nut butter, regular butter, or even a little cream cheese.
Aside from having berries and sweet potatoes, these muffins are loaded with nutrients from milled flaxseed. I made these muffins using Manitoba Milling Company flaxseed, one of the highest quality brands on the market!
Flaxseed is filled with anti-inflammatory ALA omega-3 fatty acids and fiber. To reap the benefits of flaxseed and eat more healthy fat, you can add a spoonful of it to smoothies, yogurt, or oatmeal. Make sure to get a milled or ground version, since your body cannot absorb all of the nutrients from whole flaxseed.
How to Make Sweet Potato Muffins
The process for making this recipe is really easy, but because you have to roast the sweet potato, it does take some time. Once the sweet potato is ready, follow these steps:
- Whisk together the sweet potato flesh, eggs, melted coconut oil, maple syrup, and vanilla extract.
- Combine the dry ingredients in another bowl and then pour them into the sweet potato mixture. Stir well with a spatula.
- Fold in the blueberries!
- Spoon the batter into a greased muffin tin, then bake in the oven.
Expert Tips
- Roast the sweet potatoes up to a couple days in advance to save a ton of time. Remove the flesh and store in an airtight container in the fridge until you are ready to bake the muffins.
- I highly recommend using Manitoba Milling flax for this recipe. I have since made the muffins with other types of flax that weren’t as finely ground, and the texture is a bit different. They’re still delicious, but I like the texture that Manitoba flax yields the best.
- Measure the coconut oil after you melt it. Seriously, though, it’s very important to use exactly the amount of oil that the recipe calls for, or else the muffins will be too oily.
- If you need this recipe to be gluten free, make sure your oats are certified gluten free. I like to use Bob’s Red Mill brand.
- Store these sweet potato blueberry flax muffins in an airtight container at room temp for 3 to 5 days or in the fridge for a little longer. You can reheat under the broiler for a couple minutes if desired.
More Veggie Muffin Recipes
- Spinach Banana Muffins
- Zucchini Carrot Oat Muffins
- Bell Pepper and Cheddar Savory Muffins
- Spiced Oat and Butternut Squash Muffins
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.
š Recipe
Oatmeal Sweet Potato Muffins
Ingredients
- 1.5 cups mashed sweet potato - about 2 medium sweet potatoes; or sub canned sweet potato puree
- 2 eggs
- 2 tablespoons melted coconut oil - measured after you melt it
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups old fashioned oats - ground into a flour or sub 1.25 cups oat flour, certified gluten free if needed
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup milled flaxseed
- 1 cup blueberries - fresh or frozen
Instructions
- Tip: do this step up to a few days in advance to save time! Preheat the oven to 400 degrees F/204 degrees C. Scrub 2 medium sweet potatoes, use a fork to poke holes all over, and place them on a lined baking sheet. Bake on the center rack for 45 to 60 minutes or until cooked through. Slice open to cool, remove the flesh, and transfer to a mixing bowl.
- Change the oven heat to 350 degrees F/177 degrees C. Generously grease a muffin tray, or better yet use a silicone muffin tray if you have one, and set aside.
- Mash the sweet potato flesh in the bowl, then whisk in the eggs, melted coconut oil, maple syrup, and vanilla.
- Use a high-powered blender or food processor to grind the oats into a flour (or sub store-bought oat flour). Transfer to another bowl, and mix in the rest of the dry ingredients (baking soda, cinnamon, salt, milled flaxseed). Add the dry ingredients to the sweet potato mixture, and use a spatula to mix until well combined. Fold in the blueberries.
- Transfer the batter to the muffin tray. Fill each cavity as close to the top as possible (they will not rise that much).
- Bake for 20 to 23 minutes until a toothpick inserted in the center of a muffin comes out clean. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Measure the coconut oil after you melt it so that you do not add too much.
- Store the muffins in an airtight container at room temp (away from direct sunlight) for 3 to 5 days or in the fridge for a little longer. To freeze, let them cool completely before transferring to a freezer bag or container. Seal tightly and store for up to 3 months. Consider wrapping each one in plastic wrap or wax or parchment paper to prevent freezer burn.
- Prep the sweet potatoes up to 2 days in advance, and keep the flesh in an airtight container in the fridge, to save a ton of time.
Nutrition
Have a happy and healthy week! – Lizzie
Becky
Absolutely delicious and can feel confident about the nutritional value.
Lizzie Streit, MS, RDN
Hi Becky, that’s great to hear! I’m glad you enjoyed the recipe!! Thanks for leaving a review.
Jessica
Hello! If Iām going to use oat flour instead of grinding my own, how much should I use?
Lizzie Streit, MS, RDN
Hi Jessica, good question! You can use the same amount of oat flour as the amount listed for whole oats (1.5 cups).
Jessica
Thank you! Also, could I substitute the flax with milled chia seeds? My LO is intolerant to flax š
Lizzie Streit, MS, RDN
Hi Jessica, I think milled chia seeds would work well in place of the flax. Let me know how they turn out for you :).
C
Hi Lizzie, this sounds yummy Iām planning to try it today. Did you have any nutritional info on it? Thanks! C
Lizzie Streit, MS, RDN
Hi there! Thanks for alerting me to this. Some of my recipes lost their nutrition facts when I updated a plugin. I just went ahead and updated the nutritional info on this one, so you can now see it at the bottom of the recipe card, per 1 muffin. Hope you enjoy these, and I’d love to hear how you like them! – Lizzie