Blueberry Oat Breakfast Muffins

Blueberry Oat Breakfast Muffins (by Juieanna Hever – The Plant-based Dietitian)

  • 1 medium banana
  • 2 cups sweet potato puree (2 medium to large sweet potatoes, baked or 1 15oz can of sweet potato puree)
  • 8 medjool dates
  • 1 teaspoon vanilla extract
  • 2 cups whole oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup fresh or frozen blueberries
  1. Preheat oven to 375.
  2. In a large bowl, combine your oat flour, baking soda, baking powder, cinnamon, nutmeg, and ginger and set aside.
  3. In a blender, blend the banana, sweet potato puree, dates, and vanilla extract.
  4. Add this into the flour mixture while gently mixing together until completely combined. TIP: avoid over-mixing to prevent toughness in the final product.
  5. Fold in blueberries
  6. Spoon the batter into muffin cups and bake for 20 minutes or until the muffins are lightly browned.
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One Response

  1. plasterer bristol

    plasterer bristol March 15, 2016 at 5:22 am | | Reply

    Gteat recipe, thanks for shharing this. sounds delicious.


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