Blueberry Mill-Oat Muffins
Bursting with blueberries, these moist and flavorful Blueberry Mill-Oat Muffins are packed with nutrient-dense ingredients, making them perfect for breakfast, snacks, or a healthy dessert.
Equipment
- Mixing bowl
Ingredients
- 2 cups Japanese sweet potatoes roasted and mashed
- 2 large very ripe bananas
- 3 cups gluten-free oats
- 1 cup millet ground
- ½ tsp vanilla powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cardamom
- 16 ounces frozen wild blueberries
Instructions
- Preheat oven to 350°F.
- Mix all ingredients together except for the frozen blueberries until well combined. Gently fold in the blueberries.
- Evenly distribute the batter into twelve muffins, using a silicone muffin pan.
- Bake for 40-45 minutes. Let cool completely before removing from the muffin pan.
Notes
- Consider investing in a silicone muffin pan. It’s a lifesaver for baking without oil. If you cool the muffins completely before removing them from the pan, they come out easily!
- I prefer Japanese sweet potatoes in this recipe because of their color, distinctive flavor, and denser, starchier texture. The orange yams are too wet. You can substitute frozen cherries, mango, or pineapple (or combinations) for some or all of the blueberries. One of my favorite combinations is pineapple and cherry.
- I highly recommend baking with vanilla powder instead of vanilla extract. If your grocery store does not carry it, you can find it online.
- If you don’t have millet, you can use an additional cup of oats instead.