Lightly sweetened, super fluffy and bursting with blueberries in every bite. These sweet potato blueberry muffins are super healthy, full of protein and really low in added unrefined sugar.
If you are looking for a healthy breakfast, I have the solution. The solution is a muffin that has a delicate vanilla cinnamon flavor, bursting with blueberries and moist and fluffy thanks to baked sweet potatoes.
These muffins are like, the bomb. The cinnamon buttery taste is almost addicting and they kind of remind me of sweet cornbread in the fact that you get a nice sweet buttery aftertaste.
The tastes are like a mixture of spring and fall in one bite.
Also, can you even imagine all of the mega nutrients you are getting in the form of a muffin with these bad boys? If your having trouble picturing why these can be healthy let me list the ways:
- High in protein thanks to the almond flour
- No refined sugars and super low in total added sugar because we only use ¼ cup of pure maple syrup.
- High in fiber from blueberries, sweet potatoes and almond flour
- Loaded with inflammation fighting antioxidants thanks to the blueberries and sweet potato.
Ingredient notes and substitutions
A few notes about the ingredients used to make this as easy as possible:
- Baking Powder- baking powder is not strict paleo because it contains corn starch. Here is a recipe for homemade paleo baking powder if you need it.
- Sweet Potato- You need the inside of a baked sweet potato for this recipe. You can make it the day you make this recipe or use one you prepped ahead of time. Bake a small sweet potato at 425° for about 40 minutes or until a knife pokes thru easily. If you want to hide the orange color from picky kids be sure to grab a white sweet potato or sub in banana. Once you bake the potato scrape out the insides and mash it with a fork until it is really smooth.
- Almond flour- Make sure you find finely ground blanched almond flour for the best results in texture. Almond meal is grittier and unblanched still has the skins on. Do not sub this ingredient.
- Tapioca Flour- Tapioca flour is the same as tapioca starch and absorbs liquid different than most other flours. Do not sub this out.
- Fresh Blueberries- Fresh, small blueberries work best for this recipe. Using frozen will result in a very wet inside texture.
- Fresh Lemon Juice- Fresh lemon juice is lightyears above taste and flavor than the stuff in a jar. Use fresh for the best flavor of muffins.
- Maple Syrup- Pure maple syrup can be substituted with honey in this recipe.
To have the best experience follow these expert tips:
- Use parchment muffin liners or spray the pan very well with an avocado oil cooking spray.
- You can toss your blueberries in about ¼ teaspoon of tapioca flour to help keep them from sinking. I tried both ways, the results were pretty insignificant.
- This makes 6 medium/large muffins. If you want about 8-10 smaller muffins use less batter in each muffin tin and decrease the cooking time. I would start checking them at 20 minutes.
Are these good for any special diets?
These sweet potato banana muffins would be really good for diabetics, and anyone following a gluten free or paleo lifestyle. They are very low in added sugar with no sugars being refined. The fat, carbs and protein in these muffins make them a well rounded snack or breakfast for kids.
Can I swap out the egg?
I have not tested these with an egg replacer. If you replace the egg, account for any liquids added so you don't end up with a super soggy muffin.