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Wild Blueberry Sweet Potato Muffin with Cardamom - Healthy, Plant-Based, Oil-Free, Vegan Date-Sweetened Vegan Baking Recipe from Plants-Rule
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Wild Blueberry Sweet Potato Muffin with Cardamom – Healthy, Plant-Based, Oil-Free, No Refined Sugar or Syrup, Vegan Baking Bread Recipe

These plant-based vegan muffins use roasted sweet potatoes for a rich, sweet flavor. Wild blueberries burst with juice. A healthy, oil-free treat!
Total Time40 minutes
Course: Bread, Breakfast, Dessert, Muffin, Snack
Cuisine: American, Healthy, Oil-Free, Plant-Based, Vegan, Vegetarian
Keyword: blueberries, breakfast, cardamom, date-sweetened, healthy, no refined sugar, oil-free, plant-based, sweet potato, vegan, vegetarian, wfpb, wild blueberries
Servings: 9
Calories: 113kcal

Ingredients

  • 1 ½ cups roasted sweet potato 300g
  • ½ cup dried pitted dates 100g
  • ½ cup plain unsweetened almond milk 4 oz
  • 1 tablespoon ground flaxseed meal 6.5 g
  • 3 tablespoons warm water 1.5 oz
  • 1 teaspoon vanilla extract
  • ¼ cup oat flour 22g
  • ¾ whole wheat pastry flour 90g
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • ½ cup frozen wild blueberries thawed (140g)

Instructions

To cook the Sweet Potato:

  • 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.
  • Yield: 9 muffins

Notes

MEDIUM | SERVINGS: 9 | READY IN: 60 MINUTES | YIELD: 9 MUFFINS