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Sweet potato spinach muffins

Sweet potato spinach muffins

Sweet potato spinach muffins are my ultimate savory muffins to date, since visiting Dublin last November, I’ve had the best pumpkin scones and I’ve tried to recreate them so many times. I have to say that these muffins come very close to those wonderful scones I’ve tasted. They are light, yet dense in a way. Perfectly risen and so flavorful.

Sweet potato spinach muffins are my ultimate savory muffins to date, since visiting Dublin last November, I’ve had the best pumpkin scones and I’ve tried to recreate them so many times. I have to say that these muffins come very close to those wonderful scones I’ve tasted. They are light, yet dense in a way. Perfectly risen and so flavorful.

Recipe

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Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Sweet potato spinach muffins

Sweet potato spinach muffins

Ingredients 

  • Two cups all-purpose or semi-wholewheat flour
  • 1 flax egg- 1/4 cup flax seed powder mixed with 1/4 cup water
  • 1/3 cup melted coconut oil
  • 3/4 cup plant-based milk (I used soy)
  • 1 tbsp apple cider vinegar
  • 1 cup fully packed grated sweet potato
  • 1/3 cup chopped fresh spinach
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp baking powder
  • 1/3 tsp salt
  • 1 tsp sage
  • Pumpkin seeds

Method

  1. Preheat oven to 180 degrees Celcius.
  2. Place the flour, nutritional yeast, baking powder, salt, and sage in a bowl and set aside.
  3. In another bowl add in the flax egg, melted coconut oi, plant-based milk,, Apple cider vinegar, grated sweet potato, and chopped spinach.
  4. Add the wet into the dry and scoop the batter into paper-lined muffin tray, scoop in 3/4 of the way, and sprinkle on pumpkin seeds and extra sage if needed.
  5. Place the muffins in the oven to bake for 18-20 minutes until brown, remove to cool, and serve once cooled with butter.

Notes:

  • These muffins can be frozen for up to three weeks.
  • Grated butternut can be subbed with the sweet potato.
  • The spinach can be subbed with chopped kale.
  • Gluten-free flours can be used like quinoa, buckwheat or rye, just be sure to know the amount of rise will be less.

Hope, you love these wonderful flavorful muffins.

M*

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