Blueberry Oat Breakfast Muffins
- 1 medium banana, mashed
- One 15-ounce can sweet potato puree
- ¼ cup 100% pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups whole oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup fresh or frozen blueberries
Instructions:
These easy breakfast muffins are a sweet, comforting way to start your day.
- Preheat the oven to 375° F. In a large bowl, combine the mashed banana, sweet potato puree, maple syrup, and vanilla extract.
- In a small bowl, combine the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer the mixture to a large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in the blueberries.
- Spoon the batter into silicone muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove from the oven and let cool for 5 minutes. Store the muffins in an airtight container.