Blueberry Sweet Potato Muffins

Name: Blueberry Sweet Potato Muffins
Prep time: 15 min
Cook time: 21 min
Total time: 15 min
Yield: 8
Ingredients: 1 cup cooked sweet potato; 2 piece eggs; 0.37 cup coconut flour; 1 tbsp cinnamon; 1 tsp vanilla; 1 collagen (optional); 0.25 cup coconut sugar; 0.5 cup unsweetened almond milk; 1 tsp baking powder; 0.5 cup blueberries

15 mins prepServes 8

These blueberry sweet potato muffins are perfect for meal prep, breakfast, a snack, or dessert. They are paleo and gluten-free, made in a small batch (8 muffins) which is ideal for two people for a week. The recipe uses cost-effective ingredients like sweet potatoes and frozen blueberries for a healthy and affordable baked good.

8 servings

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Instructions

In a bowl, whisk the eggs. Then add in everything else (minus blueberries). You can either blend it, use a hand mixer, or an immersion blender. Then add in the blueberries with a spatula! Spray a muffin tin or use muffin liners. Bake at 350F for 20-22 minutes.

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Blueberry Sweet Potato Muffins

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