Recipe: Refined Sugar Free Blueberry Sweet Potato Muffins (gluten free, dairy free)

These muffins might be one of my fave to date!! I know I say that about most muffins I post – but they really do just keep getting better and better!

These muffins are the MOST perfect breakfast muffin to have with a little drizzle of almond butter or PB!

Not only do these muffins taste amazing – they’re completely GLUTEN FREE as they’re made with homemade oat flour, which is great because it’s much more cost effective than a lot of gluten free baking down with almond flour or other fancy gf flour blends!

These muffins are also refined sugar free! In all honesty, I haven’t been experimenting as much with sugar free baking, as I’m rarely blown away with the taste – but these ones are real winners!

For me, I always know their winners when they not only taste good fresh out of the oven, but when they’re as delicious as ever a couple of days later! And these muffins do just that 🙂

I also love this recipe because there’s mashed sweet potato in it which makes them incredibly soft and gives a slight “warming element” for cooler months!

Ingredients

DRY:

• 2 cups oats, ground into flour 

• 2 tsp baking powder 

• 1/2 tsp baking soda 

• 1/2 tsp sea salt 

• 1/2 tsp Cinnamon

 WET:

• 1 ripe banana 

• 1 cup mashed sweet potato 

• 1/3 cup real maple syrup or liquid-y honey (if using a firmer kind of honey, can lightly warm in the oven while pre-heating to make for easier mixing)

• 2 Tbsp. Coconut oil (soft, not melted)

• 2 pasture raised eggs 

MIX IN’S:

• 1.5 cups FROZEN blueberries (or another type – just ensure they’re frozen – not defrosted as they will be too wet)
  
• 2 Tbsp. hemp hearts (for topping) – Use “MEG20” for 20% off your order!

Instructions

• Pre-heat oven to 325°F (convection)
  
• Bring a small pot of water to a boil. Chop a medium sized sweet potato (or 2, depending on the size), and place it in the boiling water to cook
  
• Once sweet potato is fork tender, drain water, and mash it into a 1/2 cup measuring cup – you can keep the skin on!! If you have leftovers, eat or save for a yummy meal 🙂
  
• Place oats into a blender or vitamix and blend until you reach a fine flour like consistency (you shouldn’t see any large oat flakes left, it should really look like a flour!)
  
• Add oat flour to a large bowl, followed by all other dry ingredients. Mix until everything is well combined
  
• In a blender, or vitamix, add all the wet ingredients; the mashed yam, banana, coconut oil, eggs, and honey. Blend until very smooth and creamy
  
• Add wet ingredients from the blender, into the dry bowl, and mix until just combined
  
• Lightly fold in the blueberries or raspberries
  
• Scoop batter into prepared muffin tins (I make my muffins fairly big so there only ends up being 11)
  
• Sprinkle muffin tops with hemp hearts – I use Eaton Hemp Hearts (use MEG20 for 20% off your order!)
  
• Bake for approx. 17-21 min (the time variation depends on how big you made your muffins, and how hot your oven is – temperatures can vary quite a lot between ovens!)
  
• You’ll know their finished when they no longer look wet on top, and when you touch the top, it lightly springs back to you