RECIPE: Herby Sweet Potato & Carrot Muffins

This recipe links to the post ‘Banishing the Breakfast Biscuit’

  • 2 medium organic eggs
  • 1 cup sweet potato purée (bake a sweet potato for 1 hour at 190C then scoop out the middle when cool)
  • 1 small sweet apple, finely grated
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 ½ tsp bicarbonate of soda
  • 1/4 cup fresh thyme leaves (coarsley chopped coriander or parsley work fabulously too)
  • 1 tsp turmeric
  • 1/2 cup unsweetened almond milk or alternative milk of choice
  • 1 heaping cup (packed) grated carrot
  • 2/3 cup gluten free rolled oats
  • 1/2 cup almond meal
  • 1 cup + 2 tbsp buckwheat flour
  • 1/2 cup raw walnuts, coarsely chopped (I also love pumpkin seeds, use a mix or sprinkle some extra on top just before they go in the oven)
  1. Preheat oven to 190°C. Prepare a muffin tin with liners or lightly grease them.
  2. In a bowl mix the sweet potato puree with the eggs, and olive oil.  Whisk well to combine.
  3. Next add the apple, bicarbonate of soda, salt, pepper and turmeric and whisk again. Then stir in your chosen milk milk.
  4. Add the grated carrot and thyme leaves, fold through gently.
  5. Add the oats, almond meal and buckwheat flour in batches, gently mix through until just combined. Finally fold through the walnut pieces. (Add any extra ingredients here too such as feta cheese, spinach or pumpkin seeds)
  6. Divide the mix evenly among 12 muffin tins, filling them all the way up to the top.
  7. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
  8. Remove from oven and pop onto a cooling rack to go completely cold. (If you haven’t used liners wait for a couple minutes before trying to take them out of the tin).
  9. As with the others these should be stored in an airtight container or bag at room temperature for up to 5 days or alternatively they can be frozen once completely cold.

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