Project Description

A savory, herby, yet, sweet muffin with a fluffy and moist inside.

OVERVIEW

I’ve recently become a big fan of sweet potatoes. I have always like them, but I never chose to buy them to eat AND to cook with. Now, I love coming up with recipes that somehow include them.

This muffin came about by me wanting to bake then looking in my fridge to see what my options where. I like to always have fresh herbs and gluten-free flours at home and on this day I happened to have mashed sweet potatoes.

My brain’s thought-train started running and after reading some recipes online, I came up with my own. I hope you try this one out! A perfect and fluffy start to your morning or a nice mid-day snack!

I also added a seed mixture on top which added a really nice texture. I chose to use pumpkin, sunflower, and white and black sunflower seeds. Any seeds would work as well as nuts!

Let me know if you try these out! Enjoy!

Sweet Potato Herb Muffins

Full Recipe

  • MAKES: 12 MUFFINS
  • TOTAL TIME: 35 MIN
INGREDIENTS

  • 1 cup almond flour*

  • 1/4 cup psyllium husk powder

  • 1/4 cup arrowroot starch

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 clove garlic, minced or 1/2 tsp garlic powder

  • salt & pepper

  • 1 cup sweet potato, cooked & mashed

  • 2 eggs*

  • 1/2 cup olive oil*

  • 3/4 cup plain Greek yogurt, vegan works too*

  • 1/2 cup chopped (or any herbs) parsley, cilantro, & basil

  • 2 handfuls of spinach, chopped

  • 3 green onions, chopped

  • 3 tbs each: pumpkin, sunflower, sesame seeds

INSTRUCTIONS

  • Preheat oven to 350. Line a muffin tin with cupcake liners and lightly grease.

  • In a large bowl, whisk dry ingredients together to combine. Set aside.

  • In another bowl, mix sweet potato and egg, then add in yogurt and mix. Fold in vegetables and herbs.

    Note – I roasted my sweet potato in the oven but boiling also works.

  • Mix dry ingredients into wet in two parts, stirring to blend. Don’t over blend batter.

  • Evenly spoon batter into prepared liners and press seeds onto the tops using your fingers.

  • Bake for 25 minutes or until cooked through, they won’t brown too much. Mine took 25 minutes each time I’ve tested this recipe.

  • Allow to cool before eating, top with some cheese or eat as is. I prefer to eat mine warm throughout the week!

  • SUBSTITUTIONS

    *almond flour – can be replaced by gluten-free or all-purpose flour. Omit psyllium husk and arrowroot if using these!!

    *eggs – flax or chia eggs work too! But I can’t promise the same fluffy texture as I have not tried this.

    *olive oil – easily replace for coconut or avocado oil

    *yogurt – substitute for vegan yogurt, or any non-dairy milk such as almond or coconut. Add 1 tbs of vinegar if using these!!

Sweet Potato & Herb Muffin