Soft, simple, & so versatile, these unique savory muffins make for the perfect snack or soup sidekick–full of flavor and texture from wholesome ingredients!
Admittedly I have never attempted making vegan gluten-free biscuits of any kind, but after this recipe I kind feel like why bother? These Sweet Potato and Herb Savory Muffins can fill any bread basket or accompany any soup bowl just as well.
And if you are of the type that actually craves savory foods for breakfast or snacks (People like that do exist, right? I’ve heard rumors.) they would be perfect for that job too!
Sweet Potato and Herb Savory Muffins
Sweet potatoes make for a super soft moist texture, and a subtle natural sweetness. Parsley, thyme, and a little bit of coconut aminos bring in the savory flavors. And I added in a touch of freshly squeezed lemon juice too because it has the wonderful gift of rounding out just about anything, sweet or savory. That is a lot of flavor mingling for one muffin!
And the texture has a lot going on too with oat flour as the base, cornmeal with it’s coarse consistency that I love so much in breads, and hemp seeds on top for a little extra sprinkley something.
This is a super simple throw-it-all-in-one-bowl recipe, so you could be biting into all those flavors and textures in less than an hour!
You can use any herbs you like in these muffins, I just went with what happens to be growing in my front yard. The parsley and thyme both paired really well with sweet potato, but I bet rosemary would be lovely too.
A Blogger Collaboration
Remember this collaborative all-things-blueberry post from a couple of months ago? Well the same very creative gang and I have teamed up again, but this time the theme is sweet potatoes. Appropriately fall-esque I think! And the fun of this round is that sweet potatoes can go sweet or savory, so there’s a mix of both…
Sweet Potato Pancakes from Love Me, Feed Me
HCLF Vegan Cheddar Broccoli Soup from Healthy Helper
Lavender Sweet Potato Cinnamon Rolls from The Coconut Diaries
Creamy Sweet Potato Noodles with Garlic Tempeh and Crispy Kale from Choosing Chia
Cinnamon Roll Creme Brûlée Sweet Potato from Athletic Avocado
I hope you are feeling very sweet potato inspired now and ready to bake or cook or spiral up something delicious!
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10 minPrep Time
25 minCook/Chill Time
35 minTotal Time
1 cup sweet potato puree
1 cups oat flour
½ cup cornmeal
2 tbsps tapioca flour
2 tsps baking powder
1 tsp baking soda
1 tsp lemon juice
¼ tsp salt
1/3 cup non-dairy milk
1 tsp coconut aminos (or soy sauce/tamari)
Pinch of black pepper
1 tbsp fresh thyme, finely chopped
2 tbsps fresh parsley, finely chopped
For sprinkling on top: 1 tbsp hemp seeds
- Preheat the oven to 350F.
- In a large bowl, combine all the ingredients. Stir to evenly mix.
- Lightly oil or line a muffin pan. Fill each muffin 3/4 of the way with batter (I got 9 muffins, but you may get more or less depending on your pan).
- Bake for approximately 25 minutes at 350F.
- Let them cool for at least 10 minutes before removing from the pan and eating.
- Keep leftovers in the fridge.
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