Savoury Sweet Potato Muffins

Sweet potato is a rich source of flavonoid anti-oxidants, vitamins, minerals, and dietary fiber that are essential for optimal health. The zucchini you cannot even taste in here so it’s great if you need to hide it from a certain “someone”….. Perhaps I should try this with Kale and see if Trav notices 🙂 These savoury muffins are a great brekkie-on-the-go, snack during the day or would be pretty good with a nice hot soup too! You can add some grated carrot instead of the zucchini too, or as well as just to jam lots of veges in!

1 cup almond meal
½ quinoa flour (omit and use an extra 1/2 cup almond meal if Paleo)
1 tsp baking powder
1tsp baking soda
1 tsp salt
1/2 onion, chopped finely
3 cloves garlic, crushed
¼ cup sage, chopped, keep a dozen leaves aside whole for decorating.
2 cups sweet potato purée (can use pumpkin if you prefer)
1 zucchini, grated
¼ cup coconut oil or olive oil
1 tbsp apple cider vinegar

In a pan cook the garlic and onion until the onion is translucent.

Mix all the dry ingredients till well combined. Chop the sage into small pieces and throw it into the dry mixture. Add the puree, zucchini, garlic & onion mix, oil and vinegar and stir well. Do not over mix the dough.

Scoop it into the muffin tray and bake in a preheated oven at 160C. Bake for about 30 to 35 minutes or till the toothpick inserted comes out clean.




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