Sweet potato muffins with berries

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!

Ingredients:

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
vanilla extract
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)

Method:

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!