Vegan Sweet Potato Blueberry Muffins

These vegan blueberry and sweet potato muffins are moist, tasty, and full of good things for you. The natural sweetness and moisture of the sweet potato come from the blueberries, which add bursts of juicy flavor. This is a great quick breakfast or snack to take with you.

Ingredients:

• 1 cup mashed sweet potato
• 1/2 cup non-dairy milk
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries

Instructions:

Preheat the oven to 375F 190C and line a muffin tin with paper liners or grease lightly

In a large mixing bowl, combine mashed sweet potato, non-dairy milk, maple syrup, melted coconut oil, and vanilla extract

Mix well

Add whole wheat flour, baking powder, baking soda, cinnamon, and salt to the wet ingredients

Stir until just combined, being careful not to overmix

Gently fold in the blueberries

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious vegan sweet potato blueberry muffins as a nutritious snack or breakfast option