Recipe: Sweet Potato & Blueberry Muffins

By Theresa Greenwell, International Science

As the weather gets cooler many of us gravitate towards heavy comfort foods that aren’t beneficial to our waistlines. These tasty muffins, which are low glycemic and gluten free, will help satisfy those unhealthy cravings.
 Serves: 6

·         1 cup almond flour
·         1 cup tapioca flour
·         2 Tbsp. coconut flour
·         ½ tsp gelatin, unflavored
·         1½ tsp baking soda
·         ¼ tsp salt
·         2 Tbsp. agave or honey
·         3 eggs
·         ¾ cup sweet potato, mashed
·         ⅓ cup dried blueberries, unsweetened


  1. Pre-heat oven to 350° F.
  2. Mix together eggs, sweet potato, blueberries and coconut flour. Allow mixture to stand while gathering the rest of ingredients. By letting the mixture stand the coconut flour will rehydrate, resulting in a tastier muffin.
  3. Add remaining ingredients, mix well.
  4. Spray muffin tin with non-stick cooking spray or use silicone baking cups. Fill cups to the top.
  5. Bake for 20-25 minutes or until golden brown.