Kasey's "Kids Go Crazy Bout Em" Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 120.5
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 214.7 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.4 g
- Protein: 3.6 g
View full nutritional breakdown of Kasey's "Kids Go Crazy Bout Em" Blueberry Muffins calories by ingredient
Number of Servings: 15
Ingredients
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What You Need to Get Out Before You Begin:
Food Processor or Blender (If you do not have a food processor, I recommend spending the money & getting one—you won’t be sorry).
1, 12-cup Muffin Pan; with or without liners
Coconut Oil Cooking Spray if not using liners (Start buying Coconut Oil to cook with—it is the most healthy of the oils)
1 peeler & masher (if you have it-can use a fork otherwise)
1 large bowl & mixing spoon
1 smaller bowl
1 sweet potato
1 banana
1 bottle of 100% pure maple syrup
1 bag of frozen (or fresh) blueberries
1 bottle 100% pure vanilla extract
1 bag of whole oat flour (can find on the backing aisle)
Baking soda
Baking powder
Salt
Cinnamon
Nutmeg
Ginger
Directions
Directions:
Preheat oven to 375 & spray coconut oil in a 12-cup muffin pan, or, fill each tin with a liner.
Peel the exterior from 1 sweet potato & cut the potato in to cubes. Place the sweet potato in a food processor (preferably) or a good blender, & pulse until completely shredded in to fine shreds. Leave it there for a minute.
In a large bowl combine the following; 2 cups whole oat flour, ½ tsp. baking soda, ½ tsp. baking powder, ½ tsp. salt, 1 tsp. ground cinnamon, ½ tsp. ground nutmeg, ½ tsp. ground ginger. Mix this well & then add your sweet potato puree to this mix. Fold in gently.
In a smaller bowl mix together the following; 1 banana mashed with a masher or fork as much as possible, ¼ cup 100% pure maple syrup, 1 tsp. 100% pure vanilla extract. Mix this together & then add to your larger bowl with the other ingredients.
Mix all together & then gently fold in 2 cups of frozen or fresh blueberries. (You can use only 1 cup if you would like; I like my muffins bursting with blueberries personally-they are oh so good for you)!
Once mixed well, spoon mixture in to the 12-cup muffin tin.
Bake at 375 for about 25 to 30 minutes. (Break in to one around 20 minutes & check if the middle is still a bit ‘gooey.’ If it is, give them another 10 minutes).
Let cool for 5 minutes & voila—a beautiful breakfast for you, your hubby, or kiddos. And, a great afternoon, pick-me-up snack! (I like to warm 1 for 10 seconds in the microwave before I eat-yum-very filling).
Serving Size: makes 12 to 15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user NEWHORIZONS27.
Preheat oven to 375 & spray coconut oil in a 12-cup muffin pan, or, fill each tin with a liner.
Peel the exterior from 1 sweet potato & cut the potato in to cubes. Place the sweet potato in a food processor (preferably) or a good blender, & pulse until completely shredded in to fine shreds. Leave it there for a minute.
In a large bowl combine the following; 2 cups whole oat flour, ½ tsp. baking soda, ½ tsp. baking powder, ½ tsp. salt, 1 tsp. ground cinnamon, ½ tsp. ground nutmeg, ½ tsp. ground ginger. Mix this well & then add your sweet potato puree to this mix. Fold in gently.
In a smaller bowl mix together the following; 1 banana mashed with a masher or fork as much as possible, ¼ cup 100% pure maple syrup, 1 tsp. 100% pure vanilla extract. Mix this together & then add to your larger bowl with the other ingredients.
Mix all together & then gently fold in 2 cups of frozen or fresh blueberries. (You can use only 1 cup if you would like; I like my muffins bursting with blueberries personally-they are oh so good for you)!
Once mixed well, spoon mixture in to the 12-cup muffin tin.
Bake at 375 for about 25 to 30 minutes. (Break in to one around 20 minutes & check if the middle is still a bit ‘gooey.’ If it is, give them another 10 minutes).
Let cool for 5 minutes & voila—a beautiful breakfast for you, your hubby, or kiddos. And, a great afternoon, pick-me-up snack! (I like to warm 1 for 10 seconds in the microwave before I eat-yum-very filling).
Serving Size: makes 12 to 15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user NEWHORIZONS27.