Sweet Potato and Blueberry muffins

These muffins are straight-up loaded with goodness. A perfect breakfast food. Not too sweet, but a nice balance between the blueberries and sweet potato mash plus the fiber from the flax and oats. The spices give these muffins the best flavor. Store these in an airtight container, and they will keep in the fridge for several days, or you can freeze them and take them out to reheat in the microwave as needed. Healthy and Delicious with plenty of fiber!!!

Prep time 25 min

Cooking time 30 min

Makes 12-14

Preheat oven to 350 F

Line 12 muffin cups with paper liners

1 large sweet potato - baked

1/2 C lightly packed brown sugar

1/2 cup ground rolled oats or oat flour - I use my Vitamix blender to make ground oat flour at home (or you can buy Bobs Red Mill, oat flour)

1/2 cup wheat bran or ground flax

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

2 eggs

3/4 cup almond milk or milk of choice

1/3 cup canola oil

3 tbsp molasses

1 cup blueberries

Topping (opt)

2 tbsp raw pumpkin seeds

1) Cut the cooked potato in half, and scoop the flesh into a mixing bowl. Coarsely crush with a fork. Add the eggs, milk, oil, and molasses. Beat with electric mixer on low speed or with a wooden fork until blended.

2) Mix flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg, and salt in separate bowl.

3) Stir the dry ingredients into the sweet potato mixture until combined.

4) Stir the blueberries into the wet ingredients gently. Try not to crush the berries.

5) Spoon the mixture into the muffin cups.

6) Sprinkle with the raw pumpkin seeds.

7) Bake for 25-30 minutes or until a toothpick comes out clean. Let cool on a wire rack.