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.
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.