Blueberry Purple Sweet Potato Muffins Oil-Free Vegan Date Sweetened

Two extraordinary plant foods, purple sweet potatoes and blueberries, come together in a moist, juicy, celebration of purpleness. Delicately flavored with cardamom, these muffins are an antioxidant powerhouse. Whole spelt flour creates bounce, while dates and apple sauce provide earthy sweet tenderness without having to rely on oil or refined sweeteners.

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Prep Time 15

Cook Time 30

Total Time 50

Course Afternoon Tea, Breakfast, Snack

Cuisine American, Anti Inflammatory Diet, Plant-Based, Vegan, Vegan Fusion, WFPB, WFPBNO, Whole Food Plant-Based

Servings

Equipment

Standard Muffin Pan
12 Paper Baking Cups, 2½ inch
Large Mixing Bowl
Cake Spatula
blender or food processor (a high speed blender is best)
large spoon for filling muffin cups (optional)

Ingredients

2 cups whole spelt flour (or whole wheat pastry flour)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cardamom
1 cup unsweetened plant milk
½ cup Deglet Noor dates*, sliced (remove any stems or pits and slice into ¼ inch cross sections before measuring)
1 cup purple sweet potato**, cooked with skin removed***
1 Tbsp apple cider vinegar
1 tsp vanilla extract
⅓ cup apple sauce
1½ cup blue berries, fresh or frozen (frozen blueberries don't need to be thawed)

Instructions

Line a standard muffin pan with twelve 2½ inch paper baking cups and preheat oven to 350 ℉.
In a large mixing bowl, use a cake spatula to combine whole spelt flour, baking powder, baking soda, salt and cardamom. Set aside.
Place plant milk, sliced dates, cooked sweet potato, apple cider vinegar and vanilla extract in a blender or food processor. A high speed blender is best. Food processors or conventional blenders also work but may take a bit longer. Process until mostly smooth and no large chunks of dates are left. It's ok if you still see specs of dates.
Add the processed wet ingredients and apple sauce to the mixture of dry ingredients in the large bowl. Using the cake spatula, form the muffin batter by blending all ingredients until the dry ingredients are fully incorporated. Be sure there's no unincorporated flour at the bottom of the bowl. The batter should be quite stiff.
Fold blueberries into the batter until evenly distributed.
Spoon batter into muffin cups and bake at 350 ℉ for 30 to 35 minutes. When muffins are done they should look golden on top and feel firm all over. In my oven cooking time is 30 minutes if I use fresh blueberries and 35 minutes if I use unthawed frozen blueberries.
Cool completely before serving.

Notes

*Other types of dates are also okay, just be sure to remove pits and hard bits before slicing and measuring them.

**Other types of sweet potatoes and yams will also work in this recipe. You may need to add a bit more flour if using yams that are not as dry and starchy. Batter needs to be stiff to absorb the juiciness of the blueberries.

***Check out my a step by step guide to cooking sweet potatoes and yams for baking

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