Ok, we are all at home and want something yummy to snack and munch on… in come these blueberry sweet potato muffins. So easy to make and naturally sweetened and healthy. Addictively delicious, especially with a little dark brown sugar sprinkled on the top before baking- drooling. The sweet potato gives the muffin a super soft texture, mixed with some maple and lemon, then add the blueberries for the perfect little breakfast treat.
Healthy, Gluten Free Sweet Potato Muffins
That’s right! These blueberry sweet potato muffins gluten free, oil free, dairy free, and made with maple syrup instead of sugar. I don’t have anything really against sugar actually, but the maple syrup gives these muffins an even better flavor. I mean, sweet potatoes and maple just go together don’t they?
What could be better than a healthy treat that actually tastes like warm brown sugar and blueberries? So good.
How to make Sweet Potato Muffins
The great thing about these muffins is that they can be made in one bowl. First you want to roast your sweet potato. Pre-heat the oven to 400, peel and dice your sweet potato, and spread on a baking sheet to roast for 25 minutes.
Once your potato is done, let it cool slightly for about 10 more minutes. Put the sweet potato in a bowl and add your eggs, maple syrup, vanilla and lemon juice and blend with electric beaters until smooth. Then you can add your almond flour, coconut flour, baking powder, salt, and baking soda and mix well into a creamy batter. Fold in your blueberries (every time I say “fold in” I think of Schitt’s Creek) and then scoop 1/4 cup into a greased cupcake tin. Bake at 350 for 25 minutes. You can sprinkle some dark brown sugar on tops before baking for a little extra sweet caramelized flavor on top.
Can you freeze sweet potato muffins?
You can totally make bigger batches of these and freeze some for later. They freeze well for about 3 weeks. When you are ready to de-thaw and eat them, just leave them out on the counter and you can warm them up in the microwave or in the oven at 350 for about 7-10 minutes. Enjoy!
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- 1 Medium Roasted Sweet Potato
- 2 Eggs
- 1/3 cup Maple Syrup
- 1/2 tsp Vanilla
- Juice from 1/2 a Lemon (around 1 Tbsp)
- 1 cup Almond Flour
- 2 Tbsp Coconut Flour
- Pinch of Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup Blueberries
- Pre-heat oven to 400.
- Peel your sweet potato, and dice into smaller pieces. Spread out on a greased pan and roast in the oven for 25 minutes.
- Let those cool slightly for about 10 minutes.
- Place the cooked sweet potato into a mixing bowl along with your eggs, maple syrup, vanilla, and lemon juice. Blend with an electric mixture until smooth.
- Add in your almond flour, coconut flour, baking powder, baking soda, and pinch of salt. Blend into a creamy batter.
- Fold in your blueberries.
- Using a 1/4 cup, scoop the batter into a greased cupcake tin and bake at 350 for 25 minutes.
- Sprinkle the tops with dark brown sugar before baking if you want!
- Let them cool completely for at least 30 minutes so that they don't fall apart when you take them out of the tin. Enjoy!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 134mgCarbohydrates: 16gFiber: 2gSugar: 10gProtein: 4g
Nutritional information is not always 100% accurate.