Sweet potatoes are definitely one of my favorite vegetables. They are so versatile, so you can use them is sweet or also savory recipes! This time I prepared sweet potato muffins with berries. I love using sweet potatoes in my baking. I simply bake a bunch of potatoes and store them in a fridge for pies, brownies, or other recipes. Check out my absolutely delicious recipe for sweet potato & carob brownies!
This recipe is gluten-free, vegan, and also sugar-free. I love to use date paste because it is natural and it can sweeten up any pies or cake beautifully. However, sweet potatoes can also make your muffins a little bit sweeter as well. Also, by adding sweet potato into your muffins, you can make your meal a lot more nutritious. In combination with seasonal berries, you can prepare a great summer/autumn cake full of nutrients. In these sweet potato muffins with berries, I used fresh cranberries, sea buckthorn, and goji berries, but you can easily use any fruit according to your taste or season.
You can find a full recipe in the video!
If you liked this video, check out my previous recipe for gluten-free zucchini bread!
50g gf oat flour
80g millet flour
1 tsp of baking powder
1/3 tsp baking soda
2 tbsp ground almonds
1 boiled sweet potato
60g date paste
100g of water
1 chia "egg" (1 tablespoon of chia seeds mixed with 3 tablespoons of water, and sit for 10 minutes)
berries (I used cranberries, goji and sea buckthorn)
First, blend sweet potatoes, date paste, and 50 g of water in a blender. In a larger bowl, mix all the dry ingredients, add the sweet potato/date mixture, 50 g of water, vanilla extract, and chia "egg". Mix everything well and finally add the fruit. Fill the muffin tray with a batter, and bake at 160 °C for about 35-40 minutes. Before serving, sprinkle with powdered stevia. Enjoy!