Recipe: Sweet potato & blueberry muffins

I made this recipe after a lovely friend of mine Diana from Body Be Well called for blue creations in response to the Cure4MND cause.

This is a variation of one of favourite recipes: paleo sweet potato bread by Madeleine Shaw.

The original can be used for sweet or savoury tastes but I thought I’d make this one a bit sweeter.

These are quite dense, and are refined sugar-free and gluten-free.

Feel free to add a bit more sweetener if you need to!

Makes about 14.


  • 400g sweet potato
  • 300g almond meal
  • 1 tsp baking powder
  • 50g coconut oil, melted
  • 4 eggs, whisked
  • 3 tsp vanilla essence
  • 3 tsp rice malt syrup (I use the Pure Harvest brand)
  • 1.5 cup blueberries, fresh or frozen


  • Preheat oven to 180C
  • Steam or boil the sweet potato, drain and then mash in into a puree
  • In a separate bowl, mix the puree, eggs, almond meal, oil and baking powder together
  • Add vanilla essence and rice malt syrup
  • Then mix through blueberries
  • Spoon mixture into a greased muffin tin, top with blueberries and bake for about 25 minutes
  • Turn out onto cooling rack and eat either warm or cool


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