Sweet Potato Blueberry Muffins
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Sweet Potato Blueberry Muffins
Ingredients
1 small sweet potato, peeled and cubed
2 Tbsp. ground flaxseed + 5 Tbsp. water
¾ Cup (180 mL) milk or unsweetened nondairy milk
1 Cup (250 mL) whole wheat flour
¾ Cup (180 mL) almond flour
1 tsp cinnamon
1 tsp ground ginger
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 Cup (250 mL) blueberries
Zest from 1 orange
Instructions
Place sweet potato cubes in pot of boiling water and cook until tender. Drain, cool, and measure out 1 Cup (250 mL).
Whisk together flaxseed meal and 5 Tbsp. water. Let stand for 5 minutes until mixture forms a gel.
Preheat oven to 350 °F (180 °C). In blender container, place milk, cooled sweet potato, and flax gel and blend until smooth. In large bowl, stir together flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt. Toss blueberries coated in 2 Tbsp. of flour mixture. Stir sweet potato mixture into rest of flour mixture. Gently fold in blueberries and orange zest.
Scoop mixture into 12 greased standard-sized muffin cups and bake for 22 minutes, or until a toothpick inserted into a pancake muffin comes out nearly clean. Let cool a little before unmolding.
What I Eat for bigFou - 2020