Sometimes you have no idea you're in the midst of greatness. By greatness I'm referring to an amazingly successful recipe and by no idea you're in the midst of it, I mean I didn't realize I should have been documenting until after I stuffed one of these in my mouth. Luckily, these muffins were a take on an old favorite of mine: the sweet potato blender muffin.
WHY they are so awesome: The base of these muffins are made of fruits & vegetables. That's right, there's ZERO grains in this muffin, just sweet potato, bananas, & nut butter. Isn't that cool? I'll answer for you... in a time of processed everything... YES, that's very cool.
WHAT's going on in this version: Since yesterday was National Blueberry Pancake Day I decided to make these muffins as an ode to my favorite blueberry pancake... The Blueberry & Dark Choco Chip Pancake. I also used a coconut almond butter instead of just plain old almond butter. Any kind of nut butter would actually work here, just make sure it's the natural kind with no added sugars or unnecessary ingredients. I get mine right at shoprite!
Now go get baking!
Blueberry Choco Chip Blender Muffins
MAKES 12 MUFFINS
- 2/3 cup mashed sweet potato
- 2 medium bananas
- 2 large eggs
- 2/3 c almond butter
- 1/4 cup maple syrup
- 1 1/2 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 2 tsp baking powder
- Dark Chocolate Chips
Preheat the oven to 400 degrees F. Grease a muffin tin.
Place sweet potato, bananas, eggs, almond butter, maple syrup, cinnamon, ginger, allspice, and nutmeg into a blender. Blend on high until all ingredients are well mixed & smooth. Add in baking powder and blend on low until just incorporated.
Pour batter into pre-greased muffin tins. Drop roughly 4-6 blueberries & 3-4 chocolate chips into each muffin. You can press them down for a more even distribution. Bake for 18 minutes. Remove & let cool on a wire rack before taking muffins out of tins.