Healthy Mini Blueberry Muffins with Sweet Potato
Ingredients
- 1 cup mashed cooked sweet potato
- 2 eggs
- 1/4 cup and 2 tbsp coconut flour
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1-2 scoops collagen (optional)
- 1/4 cup coconut sugar
- 1/2 cup unsweetened almond milk
- 1 tsp baking powder
- 1/2 cup blueberries
Preparation
Cook and mash 1 cup of sweet potato by baking or microwaving it.
In a bowl, add the mashed sweet potato, 2 eggs, 1/4 cup and 2 tbsp coconut flour, 1 tsp vanilla, 1 tbsp cinnamon, 1-2 scoops collagen (optional), 1/4 cup coconut sugar, 1/2 cup unsweetened almond milk, and 1 tsp baking powder.
Mix everything together in the bowl.
Add 1/2 cup blueberries to the mixture.
Pour the batter into a mini muffin tin and bake at 350°F for 25 minutes to make 15 mini muffins.
Use frozen blueberries for better cost-effectiveness if desired.
