Don't miss

Roasted Sweet Potato and Blueberry Muffins

By on July 21, 2017
Screen Shot 2017 07 21 at 6.08.11 PM 300x336 - Roasted Sweet Potato and Blueberry Muffins

These muffins are one of the most popular recipes on the Love Child Blog. I have a batch of them in my freezer at all times.

Virgin coconut oil, to grease the pan
1 cup rolled oats
1 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 Tbsp  milled flaxseed
1 tsp ground cinnamon
1 cup mashed roasted sweet potato (roast the night before to make this easy)
1 egg
1/2 cup coconut sugar
1/4 cup dairy or non-dairy milk
3 Tbsp  virgin coconut oil, melted
3/4 cup blueberries (fresh or frozen are fine, and you can add them to the batter straight from frozen)

Preheat the oven to 375°F. Lightly grease the cups of a 12-cup muffin pan with coconut oil. I find muffin papers tend to stick to these particular muffins.

Place the oats, flour, baking powder, baking soda, and salt in a large bowl with the flaxseed and cinnamon. Stir well to combine.

In a separate bowl,  place the sweet potato, egg, coconut sugar, milk, and coconut oil. Whisk to combine.

Add the wet ingredients to the dry and stir until just mixed. Carefully fold in the blueberries.

Fill the muffin cups two-thirds full. Bake for approximately 20 minutes until  the muffins are firm  to the touch and dark golden. A toothpick inserted in the center of a muffin should come out clean. 

Excerpted from It All Begins With Food by Leah Garrad-Cole. Copyright © 2017 Leah Garrad-Cole. Photography copyright © 2017 Janis Nicolay.  Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

About Charleen Wyman

One Comment

  1. Charleen Wyman

    July 21, 2017 at 6:58 pm

    Looking for how much milk to add from the recipe in the Healthy Directions Summer Edition, 2017? The answer is: 1/4 cup. – Charleen

Leave a Reply

Your email address will not be published.