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.
- 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
1Preheat your oven to 170°C (fan-forced) and line a standard muffin tray with 8 muffin cases.
2Beat 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.
3Spoon 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.
4Store 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.