Oat Flour Blueberry Muffins with Sweet Potato Puree

I had a can of sweet potato puree in our cupboard for months. I also read that July 11th is National Blueberry Muffin Day and, knowing me and my adoration for blueberries, how could I voluntarily miss out on such a day?
I made these muffins this afternoon:

Yum!

Thanks to SnackGirl.com, I was able to get this recipe from one of her posts where she talked about Forks Over Knives, the amazing documentary that stresses the importance of a plant based diet (I absolutely love that film and everyone should watch it!). In fact, the recipe came from the Forks Over Knives cookbook, which I do not own, unfortunately.

A pretty mess.

So I really liked these muffins. They came out quite heavy and dense but they were delicious. I was also a little hesitant to use sweet potato puree in the batter but it added a nice touch along with all of the pumpkin pie-like spices (I had to remind myself I was making blueberry muffins, haha).
Note: if you have not made baked goods with blueberries, make sure you mix them in the batter slowly and gently or else the end result will turn out grey in color!



Nutrition Facts per Muffin

(out of the standard 12)

Calories: 101
Fat: 0.9g
Carbs: 22.2g
Protein: 2g
Fiber: 2g
Sugar: 10.5g

Isn't it handy to know that one muffin contains only 101 calories? That's great for easy counting if you eat more than one. ;) And even though most of the sugar comes from the use of maple/agave syrup, the blueberries and banana also add to that total. Guilt-free goodness. ^_^ I'm totally going to make these again but with freshly steamed sweet potato puree instead of canned.

To start the day off right, I think I'm going to have some blueberry walnut oatmeal tomorrow morning. =)