Sweet Potato Blueberry Flax Muffins

These delicious muffins are loaded with nutrients from sweet potatoes, berries, and milled flaxseed. Enjoy for breakfast or as a snack with a dollop of nut butter, butter, or cream cheese.

Course Snack

Cuisine American

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings muffins

Calories 140kcal

Author Lizzie Streit, MS, RDN

Ingredients

1.5 cups sweet potato puree about 2 medium sweet potatoes
2 eggs
2 tablespoon melted coconut oil measured after you melt it
3 tablespoon maple syrup
1 teaspoon vanilla extract
1.5 cups old fashioned oats ground into a flour, certified gluten free if needed
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup milled flaxseed
1 cup blueberries

Instructions

Preheat the oven to 400 degrees F. Scrub 2 medium sweet potatoes, use a fork to poke holes all over, and place them on a piece of aluminum foil on the center rack. Bake for 45-50 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.
In a large bowl, whisk together the sweet potato puree, eggs, melted coconut oil, maple syrup, and vanilla.
Use a high-powered blender or food processor to grind the oats into a flour. Transfer to another bowl, and mix in 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 the blueberries.
Lightly 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.

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 for 3 to 5 days or in the fridge for a little longer.
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