Savoury Sweet Potato Protein Muffins
Use organic ingredients when possible
Recipe type: Vegetarian
Cuisine: Snacks
Serves: Makes 9 big or 12 small muffins
  • 2 cups cubed cooked sweet potato (approx. 1 cup once pureed).
  • 4 eggs
  • ¼ cup coconut oil (liquid)
  • 1 cup oat flour
  • 1 tbsp ground flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 scoop protein powder (Genuine Health unflavoured, unsweetened fermented vegan proteins+)
  • 2 tbsp finely chopped rosemary
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped thyme
  1. Preheat oven to 350 F
  2. Oil or line muffin tray.
  3. Puree all wet ingredients in food processor.
  4. Add all dry ingredients directly into food processor and pulse until well combined.
  5. Divide muffin batter evenly into muffin tins (it’s a bit sticky).
  6. Sprinkle with hemp seeds (optional).
  7. Bake 20-25 minutes until toothpick inserted in centre comes out clean.
  8. Let cool slightly before removing from trays.
  9. Note: Store in airtight container in fridge up to a week or in resealable plastic bags in freezer up to 3 months.
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