Freezer Blueberry Chocolate Chip Muffins (with Sweet Potato)

 

Freezer Blueberry Chocolate Chip Muffin (with sweet potato)

Kids Eat in Color 

Prep Time: 20 min.

Cook Time: approximately 16 min.

Yield: 12 muffins.

Ingredients

1 cup (120 g) four

½ cup (60 g) buckwheat flour

¼ cup (30 g) other flour (almond, gluten-free baking mix, coconut, wheat)

½ tsp baking powder

½ tsp baking soda

½ tsp salt

⅓ cup neutral oil

2 eggs

⅔ cup milk of choice mixed with 2 tsp vinegar, left to sit for a few minutes

2 tsp vanilla

¼ cup sugar (coconut, brown, white, etc.)

¾ cup sweet potato, peeled and finely shredded

1 cup blueberries mixed with a sprinkling of flour (can use frozen)

½ cup chocolate chips (optional)

Directions:

1. Preheat oven to 400 degrees F. Prep muffin tins by greasing or using muffin papers.

2. Mix flours, baking powder, baking soda, and salt and sugar in a large mixing bowl.

3. Mix avocado oil, eggs, milk mixture, vanilla and sweet potato together. Mix until smooth.

4. Pour liquid ingredients into dry ingredients. Stir until just mixed. Do not over mix.

5. Add blueberries and chocolate chips.

6. Pour into muffin tins.

7. Bake for 16 minutes or until a toothpick inserted into the center comes out clean.

8. Cool before eating or freezing.