These Savoury Sweet Potato Muffins make a great breakfast on the run. They’re also a handy snack if you’re trying to wean yourself off sugary things.
I love using mashed sweet potato in baking because it provides a great texture. Sweet potato also provides a hint of sweetness, but the muffins are still savoury and studded with chopped spring onion.
To bring the muffin mixture together, I use oat flour. You can make your own oat flour simply by whizzing rolled oats in a food processor until you get a powder. Oat naturally don’t contain gluten, but since they are usually processed on equipment that also processes wheat, they can contain traces of gluten. If you’re strictly gluten-free you can buy gluten-free oats or use buckwheat flour instead.
Savoury Sweet Potato Muffins
Serves: 8 muffins
Prep time: 10 mins
Cook time: 35 mins
- 1 cup mashed sweet potato (see notes below)
- 2 free-range eggs
- 1/2 cup olive oil (or melted butter)
- 1/2 teaspoon ground sea salt
- 2 spring onions, trimmed and chopped
- 2 cups oat flour (see notes below)
- 2 teaspoons baking powder
- Preheat your oven to 170°C (fan-forced) and line a standard muffin tray with 8 muffin cases.
- Beat the mashed sweet potato, eggs, olive oil and salt together in a large mixing bowl until well combined. Stir through the chopped spring onion. Add the oat flour and baking powder and fold it into the mixture until just combined.
- Spoon the mixture into the muffin cases and bake in the preheated oven for about 35 minutes or until lightly browned. Allow to cool in the tray.
- Store the cooled muffins in an airtight container in the fridge or freeze them. You can re-heat them in the oven or microwave before serving.
To get 1 cup of mashed sweet potato, place 1 extra large or 2 smaller sweet potatoes on a tray lined with foil. Bake in a 200°C oven for about an hour or until soft all the way through. Allow to cool slightly, then peel off the skins and mash the insides with a fork. Any leftover mash can be frozen or add it to a meal, drizzled with some olive oil or melted butter and sprinkled with sea salt.
To get 2 cups of oat flour, process 2 cups of rolled oats in a food processor or blender until you get a fine powder.
If you follow a low FODMAP diet, when chopping the spring onions, only use the green part.
You might also like my Buckwheat Zucchini Muffins.