Name: Sweet Potato Blueberry Muffins
Prep time: 20 min
Cook time: 25 min
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

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Recipe characteristics
Notes on ingredients
How to make it
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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

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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

How to bake sweet potatoes

Preheat oven to 200°C.
Line a baking sheet with parchment paper.
Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.
Place on a baking sheet and bake for 40-50 minutes (depending on the size) or until sweet potatoes are fork-tender.
Check at 35 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes.
Let them cool down a bit before peeling.

How to make sweet potato puree

Place the skinless sweet potato flesh in a blender or food processor.
Process for 30 seconds, or until smooth (you may need to scrape the sides down a time or two to get all of the sweet potato pureed).

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