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
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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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
Serving size: 1/9 of a recipe (1 muffin)
Amount Per Serving
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%
Protein 2.75g 6%
Calcium 6.9mg <1%
Iron 44.99mg 250%
Vitamin A 6412.48IU 128%
Vitamin C 0mg 0%