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Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep. #paleo #baking #recipes #glutenfree #helathy

Sweet Potato Blueberry Muffins

Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep.
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Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Course: Bread
Servings: 6 muffins
Calories: 227kcal

Ingredients

  • 1 medium white sweet potato
  • 2 large eggs
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil
  • 2 tablespoons tapioca flour
  • 2 tablespoons golden flax meal
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup blueberries fresh

Instructions

  • Preheat oven to 350F. Line a muffin pan with paper liners or grease with coconut oil.
  • Chop sweet potato into 1/2" rounds. In a food processor blend sweet potato chunks until minced.
  • Add rest of ingredients to the food processor (except blueberries) and blend until smooth, then stir in blueberries by hand- you can reserve half the blueberries to sprinkle on top before baking, if you like.
  • Use a large ice-cream scoop to fill the muffin pan with batter. Bake on 350F for 50 minutes until golden. You will know when they are done when a clean knife or toothpick inserted into the center of a muffin comes out clean.

Nutrition

Calories: 227kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 195mg | Potassium: 20mg | Fiber: 6g | Sugar: 17g | Vitamin A: 4900IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 0.9mg
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