Ingredients:
1 small sweet potato, peeled and cubed
2 Tbsp (30 mL) ground flaxseed
3/4 cup (180 mL) milk or unsweetened nondairy milk
1 cup (250 mL) oat flour or whole wheat pastry flour
3/4 cup (180 mL) almond flour
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) blueberries
Zest from 1/2 orange
Directions:
- In steamer basket set over 1 in (2.5 cm) of water, place sweet potato cubes. Bring water to a boil and steam sweet potato until very tender. Alternatively, place sweet potato cubes in pot of boiling water and cook until tender. Drain, cool, and measure out 1 cup (250 mL). Reserve any leftover potato to pop into a salad or smoothie.
- Whisk together flaxseed meal and 5 Tbsp (75 mL) water. Let stand for 5 minutes until mixture forms a gel.
- Preheat oven to 350 F (180 C). In blender container, place milk, cooled sweet potato, and flax gel and blend until smooth. In large bowl, stir together flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt. Toss blueberries with 2 Tbsp (30 mL) of flour mixture. Stir sweet potato mixture into rest of flour mixture. Gently fold in blueberries and orange zest.
- Scoop potato mixture into 12 greased standard-sized muffin cups and bake for 22 minutes, or until a toothpick inserted into a pancake muffin comes out nearly clean. Let cool for about 5 minutes before unmoulding.
Serves: 6
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Each serving contains: 206 calories; 8 g protein; 9 g total fat (0 g sat. fat, 0 g trans fat); 28 g total carbohydrates (5 g sugars, 6 g fibre); 227 mg sodium
