This is the 4th and final post in my 4-part healthy brunch series – hope you’ve enjoyed these recipes! In case you missed any, you can check out week 1’s Banana Blueberry Pancakes here, week 2’s Berry Smoothie Bowl here, and week 3’s Rustic Breakfast Frittata here. Happy brunching!

Simply Sweet Potato Blueberry Muffins

If there were only one food left on the planet to eat, I would want it to be sweet potatoes; they truly go with everything! I bet you’ve never even thought about adding them into a muffin batter, right? These sweet potato muffins are hearty, sweet and nourishing, making them the perfect breakfast muffin, or anytime muffin for that matter!

Makes 12 muffins | Prep time: 10 min | Bake time: 25 min | Stores for 2-3 months in freezer

What’s In Them?

Dry

• 1/2 cup tigernut flour or almond flour
• 1/2 cup tapioca flour
• 1 cup coconut flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of sea salt

Wet

• 1 medium sweet potato mashed
• 1/2 cup coconut oil
• 1/2 cup coconut milk or tigernut milk
• 1/2 cup coconut sugar

Other

• 1 cup of blueberries

How They’re Made!

1. Preheat oven to 350 degrees F.
2. In a bowl, mix all of the dry ingredients together.
3. In a blender, blend the wet ingredients until evenly combined.
4. Pour the wet blend into the dry bowl and fold into a muffin batter. Mix in 1 cup of berries.
5. Place batter into a 12 cup muffin tray and bake for 25 minutes.

Switch it up! Make banana blueberry muffins by using 2 ripe bananas instead of sweet potatoes. You can even try plantains for a low sugar option!