Sweet Potato, Quinoa and Mixed Berry Muffins

As I was baking away in the kitchen over the weekend making a lot of pumpkin and persimmon cookies for Christmas Day, I thought, what healthy treat can I make to kick off the new year? I love cookies and I'm getting pretty good at baking with gluten free flours, so I decided on a healthy breakfast muffin. I typically train in the morning so I'm looking forward to having this as my pre workout boost. Why sweet potato and quinoa? Well, why not? I'd seen a lot of quinoa muffins circling the internet and it seemed like such a great substitute to traditional oatmeal. And I'd been putting pumpkin and persimmon puree in EVERYTHING, so why not try something different with a similar consistency, like pureed sweet potatoes. Plus, I already had both of them cooked and in my fridge thanks to my most recent order from Trifecta

Sweet Potato, Quinoa and Mixed Berry Muffins
Prep 15 min
Cooking 30 min
Servings 12


  • 1 1/2 cups gluten free flour
  • 1 cup cooked quinoa 
  • 1/2 cup brown sugar
  • 1/4 cup unsweetened shredded coconut
  • 3 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp baking soda
  • 1/2 cup cooked and pureed sweet potatoes
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup mixed berries (fresh or frozen)


  1. Preheat oven to 375F and line a muffin tin with liners or spray with cooking spray
  2. In a large bowl combine the flour, quinoa, brown sugar, shredded coconut, baking powder, baking soda and cinnamon
  3. In a separate bowl blend the sweet potatoes, Greek yogurt, coconut oil, almond milk, eggs and vanilla extract
  4. Combine the dry ingredients with the wet ingredients and blend 
  5. Stir in the mixed berries 
  6. Spoon the batter into the muffin tin and bake for 30 minutes or until the muffins have risen and the center is cooked through

Nutrition Facts
Servings 1
Amount Per Serving:
Calories 156
Total Fat 2 g
Sodium 66 mg
Total Carbohydrate 31 g
Dietary Fiber 2 g
Sugars 12 g
Protein 4 g