I love these muffins. They have a wonderful complex sweet & spicy flavour from the mixture of blueberries, sweet potato, and Chinese 5 spice. They are also perfectly tender and moist thanks to my special paleo flour blend (lots of versions to get to this one!) and a touch of honey and olive oil.
Better still, Blueberry 5-Spice Sweet Potato Muffins are grain, gluten and refined sugar free, and packed with antioxidants, fibre, and protein, too!
Ingredients for 12 muffins:
3/4 cup cassava four
1/2 cup almond flour
1/4 cup arrowroot flour
1/4 cup Further Food collagen peptides
1 Tbsp Chinese Five Spice
1 tsp baking soda
1/4 tsp sea salt
2 large pasture-raised eggs
1 cup sweet potato purée (canned or use flesh from baked sweet potato)
1/2 cup Lakanto monkfruit sweetener Golden
1/3 cup organic extra-virgin olive oil
1/3 cup raw honey
1 1/2 tsp apple cider vinegar
1 cup blueberries, fresh or frozen (if frozen, do not thaw prior to using)
2 tsp poppy seeds
Preheat oven to 350F and grease or prepare muffin tin with liners.
In a medium bowl, combine flours, collagen, Chinese Five Spice, baking soda, and sea salt.
In a separate bowl, use a hand mixer to beat together the eggs, sweet potato, monkfruit sweetener, oil, honey, and apple cider vinegar. Add the flour mixture and stir until just combined. Fold in blueberries.
Scrape the batter into the prepared muffin tin and smooth out the tops. Sprinkle with poppy seeds and bake at 350F for 40 to 45 minutes, or until muffins are nicely browned and toothpick inserted into the middle comes out clean.
Cool in pan for 15 minutes then remove to wire rack to finish cooling.