Sweet Potato and Blueberry Oat Muffins

 

Yields:  16 muffins      Prep Time:  20 minutes       Total Time:  45 minutes

 

Rich in vitamin A and fiber (from oats, blueberries, seeds and sweet potatoes), these muffins satisfy a sweet craving, but are also packed with nutrients for a hearty breakfast or snack, without the large amounts of oils, refined sugars and unhealthy fats from most store bought muffins.

 

Ingredients

2 cups raw sweet potatoes, steam for recipe

1 cup blueberries (small works well, can be fresh or frozen)

1 cup whole wheat pastry flour

1 1/4 cup old fashioned oats (ground in a coffee grinder) or oat flour

5 tablespoons brown sugar

4 tablespoons seed mixture (ground flaxseed, pumpkin seeds, chia seeds – see Super Seeds recipe)

3 tablespoons coconut oil

2 eggs

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoons salt

 

Directions

1. Preheat oven to 375 degrees Fahrenheit.

 

2. Steam sweet potatoes until soft and set aside.  Place sweet potatoes, eggs, brown sugar, vanilla and coconut oil in a food processor, and puree until smooth.

 

3. In a separate bowl, combine whole wheat pastry flour, oats, seed mixture, baking soda, baking powder and salt.

 

4. Combine wet ingredients into dry ingredients and mix well.  Fold in blueberries.

 

5. Line large (as opposed to mini) muffin tins.  Fill each cup about three-quarters full. Bake for 12-14 minutes at 375 degrees.  Remove from oven and let cool.

 

I’ve wanted to do something with these sweet potatoes that have been sitting on the counter since last week.  They have so many benefits, such as fiber and vitamin A and help satisfy a sweet craving.  I just made cookies, and I am always looking for a way to make mornings go a little more smoothly, so this muffin was born. 

 

My picky one enjoyed the taste, but is not a fan of whole fruit pieces in muffins, as texture issues have been more her thing.  Smaller blueberries, pureeing, or omitting completely are helpful options in this case.  My oldest really enjoyed these, and requested them for lunch, too! 

 

The coconut oil is a great addition, making it hearty enough to keep you full with healthier medium chain fatty acids.  For me, I enjoy the sweet taste and fluffy texture, yet feel good about all of the nutrients in this little muffin!

 

Pin on Pinterest!

 

 

 

 

Other healthy and delicious muffins:

 

 

 

 

 

 

Chocolate Zucchini and Avocado Muffins

 

 

 

 

 

 

Blueberry and Chia Seed Waffles

 

 

 

 

 

 

Spinach, Pear and Oat Muffins

Please reload

Please reload

AFFILIATE DISCLOSURE
This website, including this page, contains affiliate links.  This means that The Nourished Seedling may receive a percentage of any product you purchase when using the links in the posts, articles or recipes. There is no difference in the price of the products, yet your purchase supports the mission of The Nourished Seedling to help people to reach optimal health by living a healthy and balanced life.  Thank you for your support!

For more informtion on affiliates and disclaimers, please click here.

Please reload

Please feel free to leave a comment!

*PLEASE NOTE* Anywhere you are asked for your email on this site, it is to verify you are a human (not a robot/computer).  Your email address will NEVER be published or sold.

© 2020 The Nourished Seedling, All Rights Reserved

 

  • Black Facebook Icon
  • Black Twitter Icon
  • Black YouTube Icon
  • Black Pinterest Icon
  • Black Instagram Icon