Snack

Sweet Potato and Blueberry Multigrain Muffins is for Snack.

Sweet Potato and Blueberry Multigrain Muffins takes 30 minutes to prepare.

Sweet Potato and Blueberry Multigrain Muffins takes 30 minutes to cook.

Sweet Potato and Blueberry Multigrain Muffins makes 36 servings.

The ingredients for Sweet Potato and Blueberry Multigrain Muffins are:

583g sweet potato, roasted or steamed then mashed

360g (2 cups) whole wheat flour
50g (1/2 cup) oat bran
75g (3/4 cup) wheat germ
120g (1 cup) buckwheat flour
50g (1/2 cup) arrowroot flour
50g (1/2 cup) yellow cornmeal
78g (1/2 cup) steel-cut oats
2 tsp baking soda
3 tsp baking powder
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cardamom
1 tsp ground coriander seed
1 tsp ground ginger
1/2 tsp salt
100g almonds, finely chopped or sliced
360g blueberries, frozen unsweetened

3 extra large eggs
500g (2 cups) plain non-fat Greek yoghurt
1 Tbsp vanilla extract
160g (1/2 cup) blackstrap molasses

Here is how you make Sweet Potato and Blueberry Multigrain Muffins:

Steam or roast 2 sweet potatoes, then mash (should come about around the 583g mark) and allow to cool.Preheat oven to 350 degrees F and line 36 regular (1/4 cup) muffin tins with parchment paper liners. DON'T use regular paper liners - they'll stick, so use non-stick spray or butter and flour if you don't have parchment paper liners.In medium bowl, whisk together all dry ingredients (whole wheat flour, oat bran, wheat germ, buckwheat flour, arrowroot flour, cornmeal, oats, baking soda, baking powder, spices, salt, and almonds). Stir in frozen blueberries so that they are all coated with flour.In separate large bowl, lightly beat eggs until well mixed and slightly fluffy. Beat in yoghurt, vanilla extract, blackstrap molasses, and mashed sweet potato until thoroughly combined.Pour dry mixture in to wet mixture, and stir gently with heavy spoon or spatula (it's pretty thick!) until just combined.Use 1/4 cup measure or ice-cream scoop to evenly distribute batter between the 36 prepared muffin liners. Bake in preheated oven for 25-30 minutes (mine take 28) until tester inserted in centre comes out clean.Allow to cool in tins for 5 minutes, and then remove to racks to cool completely. Store in air-tight container at room temperature for up to 3 days, or freeze for later use. They will keep for up to a week in the refrigerator, but they will dry out more.Serving Size: 36 x 1/4 cup muffinsNumber of Servings: 36Recipe submitted by SparkPeople user ICEDEMETER.

The nutritional information for Sweet Potato and Blueberry Multigrain Muffins is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 137.8

• Total Fat: 2.7 g
• Cholesterol: 18.0 mg
• Sodium: 161.3 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 3.6 g
• Protein: 5.8 g