We haven’t had a recipe on the blog in a while and I’ve literally made these muffins four times in the last two weeks, so I thought they deserved to be included. I love this recipe because it can be made in one bowl. More importantly they are low in fat and sugar, packed with two of my favourite superfoods: sweet potato and blueberries, and they have tons of fiber from the oats and flax. My whole family loves them for breakfast or as a nutritious and filling snack.
Here is what you need:
- 1 cup spelt flour (or any whole grain flour)
- 1 cup rolled oats
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tbsp milled flax
- 1 cup mashed roasted sweet potato (roast this up the night before to make it easy)
- ½ cup coconut sugar (you can use brown sugar)
- 1 tsp cinnamon
- 3 tablespoons vegetable oil
- ¼ milk or non-diary milk substitute like coconut or almond milk
- ¾ cup blueberries
- 1 egg
Preheat the oven to 375 degrees. Prepare muffin tins. I grease them very lightly with olive oil because I find muffin papers too often stick to the muffins, especially if they are low in fat.
Put flour, oats, baking soda, baking powder, flax and cinnamon in large bowl and give a good stir. Add all the rest of the ingredients except the blueberries. Stir until just mixed. Carefully fold in the blueberries.
Fill muffin tins to 2/3 full. Bake 15-20 minutes until firm and golden. Makes 12-18 muffins. Serve warm, maybe spread with a bit of butter. Yum!