Sweet Potato Flax Blueberry Nut Muffins

Sweet Potato Flax Blueberry Nut Muffins

These muffins make for a healthy snack, naturally sweetened with blueberries and apple, crunchy with brazil nuts and lightly spiced.


  • Virgin coconut oil, to grease the pan
  • 1 cup rolled oats
  • 1 cup organic sprouted spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 Tbsp milled flaxseed
  • 1 tsp ground cinnamon
  • 1/2 tsp cardamon
  • 1/2 tsp ginger
  • 1/2 cup chopped apple
  • 1/4 cup chopped brazilnuts
  • 1 cup mashed roasted sweet potato (can roast night before)
  • 1 egg
  • 3 tbsp coconut sugar
  • 1/4 cup dairy or non-dairy milk
  • 3 Tbsp virgin coconut oil, melted
  • 3/4 cup blueberries (fresh or frozen are fine, and you can add them to the batter straight from frozen)


  1. Roast sweet potato
  2. Preheat the oven to 375?F.
  3. Lightly grease the cups of a 12-cup muffin pan with coconut oil. I find muffin papers tend to stick to these particular muffins.
  4. Place the oats, flour, baking powder, baking soda, nuts, spices, flax and salt in a large bowl. Stir well to combine.
  5. In a separate bowl, place the sweet potato, egg, coconut sugar, milk, apple, berries and coconut oil. Whisk to combine.
  6. Add the wet ingredients to the dry and stir until just mixed.
  7. Fill the muffin cups and top with berries and chopped nuts.
  8. Bake for approximately 20 minutes until the muffins are firm to the touch and dark golden. A toothpick inserted in the center of a muffin should come out clean.