Sweet Potato Oat Berry Muffins
Cook time
Total time
These muffins are a healthy treat made without flour, sugar or other refined sweeteners, salt, or oil. If your family is anything like mine, you always have cooked sweet potatoes on hand. If you haven't yet tried the Japanese, by all means do so as soon as you can. They taste nothing like orange sweet potatoes and are really like dessert all on their own. This is a creative way to incorporate them for kids who don't like sweet potatoes in particular, like one of my daughters. She can't get enough of these muffins! I hope you enjoy them as much as we do!
Author: Sharon McRae
Recipe type: Dessert
Cuisine: Vegan
Ingredients
- 4 cups cooked Japanese sweet potato flesh, mashed (best if baked at 375° for around an hour or until soft)
- 2 very ripe bananas, mashed
- 2 tsp vanilla extract (or 1 tsp vanilla powder)
- 4 cups gluten free rolled oats
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp powdered ginger
- ¼ tsp cardamom
- 2 cups berries (I use 1 cup each blueberries and raspberries or 2 cups blueberries)
Instructions
- Blend all dry ingredients well, then add in mashed sweet potatoes and banana and mix well.
- Stir in 1 cup blueberries and 1 cup raspberries (frozen is fine), or use whatever combination of berries you prefer.
- Bake at 350° for 40 min in silicone muffin pans or parchment muffin cups.
- Allow to cool thoroughly before removing from pan. Makes about 18 muffins.
Notes
If you're unable to get the Japanese sweet potatoes, you can use the orange ones instead. Keep in mind though that the muffins will not be as sweet this way, so you may want to add in some dried fruit, like raisins or currants.
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