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Sweet Potato Blueberry Pancake Muffins

Serves 6.


    Sweet Potato Blueberry Pancake Muffins

    The best thing about scooping your pancake batter into a muffin tin instead of a skillet is that these little gems will be ready to go for harried mornings—and you don’t have to man the stove to flip your flapjacks. Plus, they’re completely portable. The duo of sweet potato and blueberries provides plenty of natural sweetness. Eat them on the go or reheat and serve topped with a drizzle of maple syrup or a dollop of Greek yogurt.



    For gluten-free pancake muffins, use oat flour labelled gluten free or use gluten-free all-purpose flour.

    Tool of the trade

    Silicone muffin trays have a few things going for them. Primarily, they are virtually nonstick so there’s no need for greasing or for paper liners. The bendable nature of silicone trays makes unmoulding a cinch, and being able to turn the cups inside out allows for easy washing.


    Sweet Potato Blueberry Pancake Muffins


    • 1 small sweet potato, peeled and cubed
    • 2 Tbsp (30 mL) ground flaxseed
    • 3/4 cup (180 mL) milk or unsweetened nondairy milk
    • 1 cup (250 mL) oat flour or whole wheat pastry flour
    • 3/4 cup (180 mL) almond flour
    • 1 tsp (5 mL) cinnamon
    • 1 tsp (5 mL) ground ginger
    • 1/2 tsp (2 mL) baking powder
    • 1/2 tsp (2 mL) baking soda
    • 1/4 tsp (1 mL) salt
    • 1 cup (250 mL) blueberries
    • Zest from 1/2 orange


    Per serving:

    • calories206
    • protein8g
    • fat9g
      • saturated fat0g
      • trans fat0g
    • carbohydrates28g
      • sugars5g
      • fibre6g
    • sodium227mg



    In steamer basket set over 1 in (2.5 cm) of water, place sweet potato cubes. Bring water to a boil and steam sweet potato until very tender. Alternatively, place sweet potato cubes in pot of boiling water and cook until tender. Drain, cool, and measure out 1 cup (250 mL). Reserve any leftover potato to pop into a salad or smoothie.


    Whisk together flaxseed meal and 5 Tbsp (75 mL) water. Let stand for 5 minutes until mixture forms a gel.


    Preheat oven to 350 F (180 C). In blender container, place milk, cooled sweet potato, and flax gel and blend until smooth. In large bowl, stir together flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt. Toss blueberries with 2 Tbsp (30 mL) of flour mixture. Stir sweet potato mixture into rest of flour mixture. Gently fold in blueberries and orange zest.


    Scoop potato mixture into 12 greased standard-sized muffin cups and bake for 22 minutes, or until a toothpick inserted into a pancake muffin comes out nearly clean. Let cool for about 5 minutes before unmoulding.


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    This recipe is part of the Make Ahead to Grab and Go collection.



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