Recipe characteristics
- Requires only one bowl
- Super easy to make
- Muffins are soft, moist, and full of flavors
- The lemony flavor and the sweet, juicy blueberries complement each other perfectly
- Serve for breakfast or as a snack throughout the week
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free
Notes on ingredients
- White rice flour: White rice flour is naturally gluten free, rich in carbohydrates and low in fat.
- Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
- Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor.
- Agave nectar: You can substitute it with maple syrup.
- Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance. Check How to make sweet potato puree for instructions.
- Coconut oil: When using coconut oil, make sure all the ingredients are at room temperature.
- Rice milk: Substitute it with soy milk, oat milk or almond milk. Or, if not vegan, use regular milk.
- Lemon juice + lemon zest: Both will add a delicious lemony flavor.
- Blueberries: Fresh blueberries are best.
How to make it
NOTE: Batter and dough made with room temperature ingredients will yield the best results.
Step 1
Preheat oven to 180° C. Grease muffin tins with coconut oil.
Step 2
In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, and baking powder.
Step 3
Add rice milk, agave syrup, coconut oil, sweet potato puree, lemon juice, and lemon zest, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
Step 4
Gently fold in fresh blueberries into the batter.
Step 5
Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
Step 6
Make sure you let your muffins cool for at least 5-10 minutes before removing them from the tins.
Tips and how-tos
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Sweet Potato Blueberry Muffins
Ingredients
- 100 g white rice flour
- 100 g oat flour
- 50 g almond flour
- 150 g sweet potato puree
- 80 ml agave syrup
- 80 ml rice milk at room temperature
- 50 ml coconut oil
- 40 ml lemon juice
- lemon zest from half lemon
- 2 teaspoons baking powder
- 150 g blueberries
Instructions
- Preheat oven to 180° C. Grease muffin tins with coconut oil.
- In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, and baking powder.
- Add rice milk, agave syrup, coconut oil, sweet potato puree (check How to make sweet potato puree for instructions), lemon juice, and lemon zest, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Gently fold in fresh blueberries into the batter.
- Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
- Make sure you let your muffins cool for at least 5-10 minutes before removing them from the tins.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.