I received free samples of Manitoba Milling Flaxseed to make this recipe. Thank you to Manitoba!
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 Butter Lettuce Strawberry Salad). 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 Sweet Potato Recovery Cookies for another healthy treat!)
Aside from having berries and sweet potatoes, two of the healthiest foods on the planet, 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.
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.
BTW, these are gluten free if you use certified gluten free oats. Enjoy!!
Sweet Potato Blueberry Flax Muffins
These delicious muffins are loaded with nutrition from sweet potatoes, berries, and milled flaxseed. Enjoy for breakfast or as a snack with a dollop of nut butter, butter, or cream cheese. Gluten free.
- 1.5 cups sweet potato puree 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
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.
* Measure the coconut oil after you melt it so that you do not add too much.
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Have a happy and healthy week!