These savoury sweet potato muffins make a great breakfast, energy snack and, just like scones, they’re great reheated in the toaster oven as a tasty sidekick to a good bowl of soup.
Using cooked sweet potatoes as a base not only makes this recipe rich and flavourful but also provides an awesome antioxidant boost from all the sweet beta carotene. Beta carotene gets converted into vitamin A which is Awesome for eye and skin health and boosting your immunity.
Plus, these babies are truly blood sugar balancing with great amounts of fibre, protein and healthy fats. Those tasty tubers, oat flour and flax will give you a good mix of both soluble and insoluble fibre. And I made sure to load them up with good sources of digestible protein from 4 eggs and a scoop of protein powder so they help maintain energy levels through the day.
- 2 cups cubed cooked sweet potato (approx. 1 cup once pureed).
- 4 eggs
- ¼ cup coconut oil (liquid)
- 1 cup oat flour
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 scoop fermented vegan proteins+, unflavoured
- 2 tbsp finely chopped rosemary
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped thyme
- Preheat oven to 350 F
- Oil or line muffin tray.
- Puree all wet ingredients in food processor.
- Add all dry ingredients directly into food processor and pulse until well combined.
- Divide muffin batter evenly into muffin tins (it’s a bit sticky).
- Sprinkle with hemp seeds (optional).
- Bake 20-25 minutes until toothpick inserted in centre comes out clean.
- Let cool slightly before removing from trays.
- Note: Store in airtight container in fridge up to a week or in resealable plastic bags in freezer up to 3 months.