Blueberry Oat Breakfast Muffins

These are stupid quick and easy and they’re a sweet and comforting addition to breakfast or perfect for a mid-day snack.

Serves: 12

INGREDIENTS:

1 medium banana, mashed

15oz sweet potato mashed

1/4 cup pure maple syrup

1 tsp vanilla extract

2 cups whole oat flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 teaspoon ground ginger

1 cup fresh or frozen blueberries

DIRECTIONS:

Preheat the oven to 375°F. In a large bowl smash together the mashed banana, sweet potato puree, maple syrup, and vanilla.

In a small bowl, combine the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Mix the wet and dry ingredients together. Avoid over-mixing that shit or it’s going to effect the density of the muffin when it bakes: meaning it’ll be tougher if you over-fucking-do it.

Fold in the blueberries and mix ‘em around to distribute amongst the rest.

Spoon the batter into silicone muffin cups and bake for 20 minutes or until the muffins are lightly browned. Take ‘em out of the oven and let those beauties cool for 5 minutes. Store the muffins in an airtight container.

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