Sweet Potato Muffins with Freeze Dried Fig & BlackBerry

These muffins are gluten-free and great as a breakfast option for the whole family. You can even add a Greek yogurt topping for some added breakfast goodness! 

Check out Jade's Instagram @wonderfulwildaj

 

INGREDIENTS

  • 1 cup mashed sweet potato (cooked by either roasting or steamed, then cooled)
  • 1/2 cup coconut oil
  • 2 eggs
  • 1/3 cup agave syrup (you can also use maple syrup) 
  • 1 tsp vanilla
  • 2 cups homemade oat flour (measured after grinding in a blender)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup @therottenfruitbox figs
  • 1 cup @therottenfruitbox blackberries (cut in half)

Optional: cut up walnuts sprinkled on top 


DIRECTIONS

  1. Preheat oven to 350F and line a muffin tin with nonstick spray and liners if you please.
  2. Make homemade oat flour by grinding oatmeal in a blender, measuring after blended.
  3. In a large bowl, whisk mashed sweet potato, coconut oil, eggs, agave syrup, and vanilla until well combined.
  4. In a small bowl, mix oat flour, baking powder, baking soda, salt and cinnamon.
  5. Add dry ingredients to wet and stir until combined.
  6. Add in freeze dried fruit and stir through.
  7. Pour into muffin tin and bake for about 25 minutes or until toothpick inserted comes out clean.
  8. Enjoy!! 

This recipe is courtesy of Jade Heslop

Check her out on Instagram

 

 

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