FREE SHIPPING! On online orders of $74+. Use code: SHIP74 
Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Lunch to Go: Blueberry and Sweet Potato Muffins
Paula Gallagher on
For those hectic mornings that are about to start, I give you blueberry and sweet potato muffins. This nutritious and pre-made meal is like a pancake but in a muffin shape – and is handy for breakfasts, too. This recipe is a great way to enjoy the last pickings of blueberry season. And whether it’s weekend-long hockey tournaments, musical recitals, or potlucks, these muffins are perfect to throw in a bag for easy-to-eat nourishment.
The combination of sweet potato and blueberries provides plenty of natural sweetness. Eat them on the go or reheat and serve topped with a drizzle of maple syrup or a dollop of Greek yogurt, just like you would a pancake.
Blueberry and Sweet Potato Muffins
• 1 small sweet potato, peeled and cubed
• 2 Tbsp ground flaxseed
• 3/4 cup almond milk
• 1 cup oat flour or whole wheat pastry flour (you can also use gluten-free flour)
• 3/4 cup almond flour
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup blueberries
• Orange zest from 1/2 orange
Place sweet potato cubes in a pot of boiling water and cook until tender. Drain, cool, and measure out 1 cup of sweet potato. Save any leftover potato to pop into a salad or smoothie.
Whisk together ground flaxseed and 5 Tbsp water. Let it stand for 5 minutes until the mixture forms a gel.
Preheat oven to 350 F. In a blender container, place milk, cooled sweet potato and flax gel and blend until smooth. In a large bowl, stir together flour, almond flour, cinnamon, ginger, baking powder, baking soda and salt. Toss blueberries with 2 Tbsp of the flour mixture. Stir sweet potato mixture into the rest of flour mixture. Gently fold in blueberries and orange zest.
Scoop potato mixture into 12 greased standard-sized muffin cups (or use parchment liners) and bake for 22 minutes, or until a toothpick inserted into a pancake muffin comes out nearly clean. Let them cool for about 5 minutes before popping out! You can freeze these muffins for up to 3 weeks!
Photo from here, with thanks.
Categories
Categories
Humanized Health - NEW!
Learn about personalized health from top experts! Check out our fascinating new shows every week, available as videos, podcasts and transcripts.:
Our Bloggers
-
Paula Gallagher
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
read more.. -
Margo Gladding
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
read more.. -
Dr. Neal Barnard
Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
read more.. -
Dr. Joseph Pizzorno
Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
read more.. -
Debi Silber
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
read more..
SEE ALL OF OUR BLOGGERS
Invalid password
Enter
Learning Resources
Consultations
Green Initiatives
Pharmacy/Compounding
Humanized Health
Village Green Blog
Stay Connected
Village Green Apothecary
5415 W Cedar Ln
Bethesda, Maryland, 20814
(301) 530-0800
Toll Free: (800) 869-9159
The information provided on this site is not intended to be a substitute for advice or treatment from a qualified physician, nor is it intended to diagnose or treat a health problem or disease. Consult your physician prior to starting any new health program or if you any questions regarding a medical condition.
© 2023 Village Green Apothecary - All Rights Reserved.