Sweet Potato Blueberry Muffins
 
 
Serves: Approximately 16 muffins
Ingredients
  • 1 large sweet potato, cooked and mashed (about 1½ cups)*
  • ½ cup extra virgin olive oil
  • ⅔ cup pure maple syrup
  • ⅔ cup skim milk
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • pinch of sea salt
  • 5 dates, pitted and chopped
  • ¾ cup blueberries, fresh or frozen**
Instructions
  1. Preheat the oven to 400 degrees, and fill a muffin pan with liners or spray with cooking spray.
  2. In a medium bowl, stir together the mashed sweet potato, extra virgin olive oil, maple syrup, skim milk, and vanilla.
  3. In a large bowl, stir together pastry flour, baking powder, baking soda, cinnamon, and salt.
  4. Stir the wet ingredients into the dry mixture until well combined.
  5. Stir in the date pieces and blueberries.
  6. Divide mixture evenly between muffins cups. Bake 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Notes
*I poked my sweet potato all over with a fork, then baked it in a baking dish at 350 for about 70 minutes. I let it cool and then scooped out the insides.

**If using frozen blueberries, don't let them thaw before adding to the batter.
Recipe by the ringers at https://www.theringers.co/2015/01/sweet-potato-blueberry-muffins/