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Sweet Potato & Herb Savory Muffins

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, combine all the ingredients. Stir to evenly mix.
  3. 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).
  4. Bake for approximately 25 minutes at 350F.
  5. Let them cool for at least 10 minutes before removing from the pan and eating.
  6. Keep leftovers in the fridge.
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