It’s so much fun when you get to meet your on line friends in person. I have “known” Heather from The Butterfly Raw Food Weight Loss Facebook and Her The Butterfly Effect Plant Based Weight Loss You Tube for about 3 years. We got to meet last year in Vegas at a conference for the first time. She has released over 300 pounds of unwanted weight! She’s amazing and so inpirational. Then this past weekend she came with Chef AJ and they stayed with Tom and I for the weekend. We had so much fun. First on Saturday night we had a huge potluck with about 30 whole food plant based people. Some we already had met and others we were meeting for the first time in person. It’s so refreshing to be around like minded friends and feel totally accepted. Plus you can eat everything at our potlucks because everyone eats the same way!
Sunday morning Heather wanted to cook something with me. She saw that we had a ton of leftover Hanaha Yams to use up so she suggested we make her Sweet Cherry Berry Oat Muffins. I had all the ingredients on hand and Tom was available to tape us so we made a Facebook Live out of it. Heather and I make a good team in the kitchen and we had a blast making muffins together. These turned out so good – so much flavor and no added sugar – just the fruit. I am sure these would freeze well but honestly we have since eaten them all – didn’t get a chance to freeze any of them. That’s ok because I still have all the ingredients to make these again!
Heather’s Sweet Cherry Berry Oat Muffins
- 1 cup frozen organic cherries – tahwed
- 2 very ripe bananas – peeled
- 1 1/2 cups roasted Hanaha Yams or other sweet potato – roasted and peeled
- 4 cups rolled oats
- 1 Tablespoon ground flax seeds – I like golden flax for it’s mild flavor
- 1 Tablespoon or more Pumpkin Pie Spice – we used 1 1/2 Tablespoons
- 1 1/2 cups frozen organic wild blueberries – keep these frozen
Preheat oven to 350 degrees. Use a silicone muffin pan or parchment liners in a regular muffin pan.
Process the cherries in a food processor until smooth, add the peeled bananas and process until smooth and creamy,add the sweet potatoes and process until smooth, add the ground flax seeds and process until well incorporated. Scrape the mixture into a bowl, add the oats starting with 3 cups and mix it well. If too wet then add the additional cup of oats.
It will be thick, add the pumpkin Pie Spice, stir well to incorporate, stir in the frozen blueberries.
Divide batter evenly into the prepared muffin cups. They will not rise so they are going to come out of the oven in the same shape they go into the oven so be sure and give them a nice rounded muffin top.
Bake for 50-55 minutes or until they are firm to the touch.
Recipe from Heather Goodwin The Butterfly Effect Plant Based Weight Loss You Tube Channel.
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Hello! I don’t have access to Hannah yams. The only types of sweet potatoes I have access to in my local grocery stores are the orange fleshed sweet potatoes. Can they be used in this recipe instead of the Hannah yams or do you recommend a different substitute like maybe a Yukon Gold potato? Or do you know where I cam buy Hannah yams online?
Roxanne I think they will work – they might be more moist so you might have to bake them longer but it should be fine!
How many muffins does the recipe make?
It makes 12.
These sound amazing. Going to try them. Thanks for sharing.
Enjoy – I love Heather’s recipes! Happy Cooking!
I was just thinking could you use canned pumpkin, not the pie can just the plain pumpkin. Also could i use canned sweet potato?
I think canned sweet potato would be great. Canned pumpkin won’t be as sweet as sweet potato and they might even be bitter with pumpkin unless you added some sweetener which defeats the purpose of the recipe as being no added sugar! The canned sweet potato would be perfect.
I tried the recipe the only thing I didn’t have was the rolled oats I had Quick steel cut oats The muffins came out very chewy Is that how they are suppose to be It was like the quick steel oats weren’t cooked Maryjo
I tried the Cherry Blueberry Banana muffins. I only had quick steel cut oats
They came out very chewy like the oats weren’t cooked. Do the taste different with rolled oats and do you use quick rolled oats Thank you Maryjo
The different types of oats are gong to give you a different result for sure. Steel cut oats are harder, rolled oats are more processed and much softer so when you add the wet ingredients you are going to get a different texture. None of the muffins made without flour are going to have the same texture as a muffin made with flour. They are more dense and heavy. You might think they are chewy I guess. Without tasting your muffin it’s difficult for me to know what the texture was like. You might like to try the recipe with the same ingredients we used and see how they turn out for comparison sake. Baking flour free is a different process and a different outcome and something you have to get used to.
Hello. Chef AJ has been doing interviews going live on YouTube. Someone asked about Heather Goodwin being interviewed and Chef AJ said if Heather could be contacted and willing to be interviewed.
Have you been in touch with Heather recently? Do you know how to get in touch with her? If so, can you please pass along the message to Heather that AJ’s listeners would love to see her?
Thank you! Love your videos and thanks for your email messages. You are the reason that I found SOFAS free and improved my WFPB journey.