Sweet Potato & Wild Blueberry Muffins

Chris Kalinich of Plant 2 Platter*

Yields:  12 muffins

INGREDIENTS:

2 ½ cups        sweet potatoes, peeled and cut into 4″ x 2″ pieces

¾ cup             soy or flaxseed milk

1 ½ cups        sprouted spelt flour or other sprouted whole grain flour

½ cup             coconut sugar

2 Tbsps.         ground flax seed

3 tsps.            aluminum-free baking powder

1 tsp.              ground cinnamon

1/8 tsp.           ground mace (can also use ground nutmeg)

½ tsp.             vanilla powder

1 pinch           sea salt

½ cup             wild blueberries (if using frozen, defrost and drain)

INSTRUCTIONS:

  1. Place sweet potato pieces in a large pot and cover pieces completely with cool water. Bring a to a boil and then simmer gently until the sweet potatoes are tender (insert a knife to check). Cooking time is approximately 10 minutes.
  2. Drain the sweet potato pieces and place them into a large food processor bowl and add the plant-based milk. Blend until smooth – but don’t over blend.
  3. In a large mixing bowl, place the flour, sugar, flax seed, baking powder, spices and salt. Mix to combine well. Add the sweet potato mixture and mix until all ingredients are incorporated. (The batter will be very thick and dense.)
  4. Add the blueberries and very gently fold them into the muffin batter.
  5. Use a round squeeze handle scoop tool to spoon the muffin batter into a silicone muffin pan and bake at 350º F for 25 minutes. Check for doneness using a toothpick.
  6. Allow muffins to cool for a few minutes and then remove from the silicone muffin pan onto a baking rack.

*recipe gratefully inspired by veganheaven.org