Ahead of time, roast a big sweet potato at 425F for about 1 hour, or until completely soft. You can also microwave on “potato” setting, for about 6-8 minutes. Let cool completely before using in this recipe.
When ready to make the muffins, preheat your oven to 350F. Line 9 muffin cups with parchment liners.
To make the flax “egg”:
In a small bowl, combine the ground flaxseed meal and 3 tablespoons warm water. Let sit 5 minutes, until you reach a gooey, “egg-like” consistency.
To make the wet mixture:
In a blender, combine the dates, almond milk, and vanilla. Puree until smooth.
To make the dry mixture:
In a large bowl, combine the oat flour, whole wheat pastry flour, baking soda, baking powder, ground cardamom, and salt. Use a whisk to sift the ingredients together.
To make the Wild Blueberry Sweet Potato Muffin batter:
Pour the blended wet mixture into the bowl with the dry ingredients. Add the flax egg. Stir until combined. Add the wild blueberries. Gently fold into the batter.
Portion the batter into the muffin cups. Bake at 350F for 22-25 minutes, until golden brown on top and a toothpick can cleanly be inserted and removed.
Remove from the oven and let cool 10 minutes. Transfer to a wire rack to cool completely. Store in the refrigerator for up to 7 days. Freeze for longer.