Sweet Potato Blueberry Muffins {Grain-Free, Paleo}
An unlikely plant-based pair come together to create this delicious and nutritious muffin recipe. Grain-free and paleo.
Equipment
- muffin tin
- hand mixer or stand mixer
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tablespoons tapioca starch or arrowroot starch
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs, beaten
- 3/4 cup sweet potato puree from the can
- 1/4 cup almond milk or dairy-free milk of choice
- 1/4 cup maple syrup or coconut nectar
- 1 teaspoon vanilla extract
- 3/4 - 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with liners.
- In a large bowl or stand mixer, combine the almond flour, coconut flour, tapioca or arrowroot starch, cinnamon, baking powder, baking soda, and sea salt. Stir to blend.
- In a separate medium bowl, whisk together the eggs, sweet potato puree, almond milk, maple syrup or coconut nectar, and vanilla extract.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the blueberries. Allow the batter to rest in the bowl for 10 minutes.
- Divide the batter evenly between the muffin cups, filling them about two-thirds to three-fourths to the top. Bake 20 to 24 minutes, or until a toothpick comes out clean. Allow the muffins to cool in the muffin tin, about 30 minutes, before transferring them to a wire rack to cool completely.
Notes
*If using frozen blueberries, allow them to thaw before using
Storage: Keep blueberry muffins refrigerated for up to 5 days. They can be frozen for up to one year.