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  • Makes 12 muffins

These quick and easy blueberry oat breakfast muffins are a sweet, comforting way to start your day. Mashed banana and sweet potato puree take the place of eggs and added sugar in this vegan recipe. Picky-kid-tested and plant-based-mom-approved, these moist, low-fat, fruit-filled delights are great for any occasion!

From Forks Over Knives – The Plant-Based Way to Health

Vegan breakfast muffins

Ingredients

  • 1 medium banana, mashed
  • One (15-ounce) can sweet potato puree
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups whole oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat the oven to 375°F. In a large bowl, combine the mashed banana, sweet potato puree, maple syrup, and vanilla.
  2. In a small bowl, combine the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer this mixture to the large bowl of wet ingredient, and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in the blueberries.
  3. Spoon the batter into silicone muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove from the oven and let cool for 5 minutes. Store the muffins in an airtight container.

Comments (17)

(4 from 3 votes)
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Elise Pemberton2 months ago
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Yes, I have always used either organic canned pumpkin, or a can of pureed butternut squash..it actually has less sugar! It’s hard to find canned sweet potato that has not been packed with syrup! Also, they are dense and I find that at 350 degree oven, they need 40 to 45 minutes to bake! Also… I double the amount of blueberries, and fold them in frozen- that way the batter doesn’t turn purple! They are amazing, and freeze really well! Elise

Hannah3 months ago
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Haven’t a clue what I’ve done wrong but mine have been in for over an hour now and they’re still not baked in the middle. I swapped the cinnamon & nutmeg amounts over as I don’t like nutmeg but it can’t imagine it’s that! Converting the cups measurements may have done it I suppose, or that I didn’t use silicone muffin cups?? Oven was preheated, didn’t overmix, so I’m baffled ‍♀️
Anyway, at least the bin will like them

Laura2 weeks ago
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Me too! They didn’t come out looking like the photo at ALL. Not sure what we did wrong, but they came out more white and dry/crumbly.

Olivia6 months ago
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Can I sub an equal amount of a different flour? Such as paleo or gf?

Tracie Yindra7 months ago
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So good it’s impossible to eat only one.

Jeannette7 months ago
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I switched the sweet potato purée with pumpkin purée. Very filling and not too sweet.

Gigi8 months ago
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Can you tell me the calories per muffin?
Thank you

Cathy Brown6 months ago
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I wondered the same thing.

LorrieB9 months ago
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I substituted unsweetened apple sauce for the sweet potato puree and it worked great, just needed to bake about 15 minutes longer because is it a moister product.

Karen Kristianson9 months ago
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Amazing!! I subbed raisins for the blueberries and the whole family is enjoying them!!

Arcamy9 months ago
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These are excellent! I used two medium roasted sweet potatoes that I had in the fridge instead of the 15 ounce can of purée. They are moist, sweet and delicious!

Denise Gardner9 months ago
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I used pumpkin purée. They recipe makes 12 large muffins, in a regular sized muffin tin. If you made mini muffins, I’m sure you would get at least 24. I probably could have made 16 muffins but chose to overload the tins a bit.

Janet Braverman9 months ago
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Are these mini muffins? It looks like it. Thanks!

Pari9 months ago
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Thank you and God bless you and mother Earth for all this goodness.

Julie Stevens9 months ago
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Can you sub pumpkin puree?

Teresa9 months ago
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I don’t see why not, consistency would be the same but the flavor / sweetness would have to be addressed per your references .

Debbie Angelsberg9 months ago
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Awesome

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about the author

Julieanna Hever

Julieanna Hever, R.D., is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine and a special consultant to Forks Over Knives. Julieanna is also a nationally sought-out speaker and was recently featured on The Dr. Oz Show. Visit PlantBasedDietitian.com for updates from Julieanna.

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