Wild Blueberry Cardamom Muffins

Wild blueberries and cardamom flavor this healthy vegetarian recipe.  Roasted sweet potato provides natural sweetness and moisture to keep these vegan muffins free of refined sugars and oil-free.  Whole grain oat flour and whole wheat make these healthy enough for a quick breakfast, and satisfying enough for a weekend brunch.

MEDIUM          Servings: 9   Ready In: 60 minutes

Wild Blueberry Sweet Potato Cardamom Muffin - Healthy, Plant-Based, Oil-Free, No Refined Sugar, Vegan Baking Recipe

Wild Blueberry Sweet Potato Cardamom Muffin - Healthy, Plant-Based, Oil-Free, No Refined Sugar, Vegan Baking Recipe

Chef's Healthy Tip: Roasted sweet potato adds natural moisture and sweetness to this plant-based, oil-free, vegan muffins

Chef's Healthy Tip: Roasted sweet potato adds natural moisture and sweetness to this plant-based, oil-free, vegan muffins

Chef's Plant-Based Tip: Use frozen blueberries year-round for consistent flavor.  Splurge on the wild blueberries for their intense flavor

Chef's Plant-Based Tip: Use frozen blueberries year-round for consistent flavor.  Splurge on the wild blueberries for their intense flavor

Ingredients

1 ½ cups roasted sweet potato (300g)
1/2 cup dates (100g)
1/4 cup almond milk (2 oz)
1 tbsp flax meal (.5 oz) + 3 tbsp. (1.5 oz) warm water
1 tsp. vanilla
¼ cup oat flour (22g)
¾ whole wheat pastry flour (90g)
1/4 teaspoon salt
½ tsp. baking soda
½ tsp baking powder
½ teaspoon ground cardamom
½ cup frozen wild blueberries, thawed


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Wild Blueberry Sweet Potato Cardamom Muffin - Healthy, Plant-Based, Oil-Free, No Refined Sugar, Vegan Baking Recipe

Procedure

Ahead of time, roast a sweet potato at 425 for about 1 hour, or until completely soft. Let cool completely before using in this recipe. 

For the other wet ingredients: Combine the dates and almond milk in a microwave-safe container. Microwave for 1-2 minutes, to soften the dates. Set aside to cool slightly

To make the flax egg: Combine the flax meal and warm water. Let set for 5 minutes, until gooey and "egg-like" 

For the dry ingredients: Sift together the whole wheat flour, oat flour, baking soda, baking powder, cardamom, and salt. 

Measure out sweet potato puree. Don't use the skin. You can also used canned pumpkin or any other fall squash. 
Place the sweet potato puree into a blender along with the dates and almond milk, plus the flax egg. Add the vanilla extract. Puree until smooth. 
Add the wet mixture to the sifted dry ingredients, along with the blueberries. Mix together just until combined  

Pour into spray-free muffin liners (or a silicon baking tin) and bake at 350F for 35-45 minutes. Rotate halfway through baking. 
Check to make sure a toothpick can cleanly be inserted and remove.

When done, remove from oven and let cool. 

Chef's tips: Professional bakers weigh their ingredients to ensure consistently delicious recipes every time.  It's worth investing in a small digital scale for easy, precise measuring.  

If you don't have time to roast the sweet potatoes in the oven, just microwave on "potato" setting, for about 5-7 minutes.

Yield: 9 muffins


Step-by-Step Photos:

Nutrition Facts
Serving size: 1/9 of a recipe (1 muffin)

Amount Per Serving
Calories 112.99
Calories From Fat (7%) 8.03
% Daily Value
Total Fat 0.94g 1%
Saturated Fat 0.13g <1%
Cholesterol 0mg 0%
Sodium 179.53mg 7%
Potassium 287.16mg 8%
Total Carbohydrates 24.84g 8%
Fiber 3.83g 15%
Sugar 8.54g
Protein 2.75g 6%
Calcium 6.9mg <1%
Iron 44.99mg 250%
Vitamin A 6412.48IU 128%
Vitamin C 0mg 0%