Savoury Sweet Potato Muffins

You guys – I am in the throws of toddlerhood! Honestly I feel like I blinked and my little baby became this little man – complete with opinions of his own and, as I’m discovering, quite a lot of sass (gee – wonder who he gets that from??). This has made meal time a little more challenging than a simple boob in the mouth – although we’re still going strong with the breastfeeding twice a day for its immune boosting benefits during cold and flu season at the germ factory that is daycare! But since that only covers a couple meals a day I’ve started to get even more creative in the kitchen. And since I don’t like to cook separate things for Trev and I and Will, I’m experimenting with new ways to please everyone. Enter these Savoury Sweet Potato Muffins.

Sweet potatoes are one of my favorite foods for toddlers because they are so nutrient dense and full of complex carbohydrates to power an active toddler; while the sweet taste makes them an easy favourite among most kiddies. For us adults, they provide a good dose of gut-healing vitamin A and other immune boosting vitamins. Plus, they are full of fiber for elimination and blood sugar regulation (translation: good poop and steady energy) and make an awesome change from basic breakfast options.

These healthy flourless sweet potato muffins are a quick, easy and are perfect for a fast snack or breakfast for you or kiddo. They are moist and slightly fluffy on the inside yet stay together nicely (for less mess) and are made with no grains or sugar; are naturally gluten free; and can be made paleo if that’s your jam. You can also sneak in other flavours or veggies if you want to get really adventurous (I’ve given a few ideas below).

And any meal that can be made ahead of time in batch form is like Christmas come early for mamas, ammi right?? Ho ho ho.

Yours Truly,
The Natural Blonde

Savoury Sweet Potato Muffins

  • 1 extra large (or 3 small or 2 medium) organic sweet potatoes (try other colours like purple or white if you can find them!), peeled and diced
  • ½ cup organic Greek, sheep or coconut yogurt (the thicker the better – I use sheep dairy for Will)
  • ½ cup almond flour
  • 1 large handful organic baby spinach, de-stemmed and very finely chopped
  • 2 eggs
  • 1-2 Tbsp maple syrup (or omit if no added sweetness desired!)
  • ½ tsp. sea salt

Optional add ins:
– 2 tsp. grated ginger and ½ tsp. chili powder
– ¼ cup finely chopped broccoli
– 1 tsp. cinnamon
– 1-2 Tbsp. nutritional yeast (for cheesy flavour and important B vitamins!)

Pre heat oven to 400 degrees. Toss the potatoes in 1Tbsp. oil (preferably melted coconut or avocado oil) and roast for 30 mins. or until nice and soft but not crusty, tossing halfway through. Remove from the oven and turn temperature down to 350.*

In a bowl, mash the sweet potatoes until mostly smooth and allow to cool slightly. In another large bowl, combine the rest of the ingredients. Add in the sweet potatoes and mix (I use an electric mixer to get everything smooth and well blended). Divide into 8 greased muffin tins and bake for 30 mins. or until edges are golden.

Cool and enjoy!! Can be stored in the fridge for up to 5 days and frozen for longer.

*Alternatively you can steam the sweet potatoes but they won’t be as sweet and you’ll lose some nutrients in the process. I never like to boil vegetables unless in soup where you’ll still be eating the nutrients in the liquid!

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