Sweet Potato, Blueberry muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2/3 cup oat flour2/3 cup gluten-free flour1 Tbsp baking powder(dashes of cinnamon) 1/4 cup vegan margarine3/4 cup: pureed sweet potato (to soften, heat for 5 minutes on stove); and pureed medium apple1 large egg1/2 cup orange juice (squeeze them yourself)1 Tbsp vanilla extract1 Tbsp gluten-free flour1 cup frozen blueberries
Preheat oven to 400F. Combine first 3 ingredients in large bowl, (add cinnamon), make a well in the middle. In a second bowl beat/whisk margarine and pureed sweet potato and apple. Beat in egg, then orange juice and vanilla (will be liquidy) just until margarine is well mixed in. Fold in wet ingredients to dry (don't over stir). should be lumpy. Set aside. In small bowl toss blueberries and remaining flour together (I add a bit of cinnamon here too) . Add blueberries to muffin mix and stir just until mixed in. Spray muffin tins with cooking spray or grease them. Divide batter evenly in the muffin cups (I just make 12). Bake in middle rack of oven for 15-18 minutes. Times vary.
These do not rise very much.
Serving Size: makes 16 muffins, I make it into 12 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user _JACKSMOM_.
These do not rise very much.
Serving Size: makes 16 muffins, I make it into 12 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user _JACKSMOM_.
Nutritional Info Amount Per Serving
- Calories: 79.9
- Total Fat: 2.5 g
- Cholesterol: 11.6 mg
- Sodium: 95.2 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.4 g
- Protein: 1.6 g
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