1 tablespoon dried mixed Italian herbs or ground sun-dried tomatoes
2 teaspoons garlic powder, or onion powder
½ teaspoon salt
1 ¼ cups (315g) dairy-free milk
½ cup (125g) light olive oil, or oil of choice
1 tablespoon apple cider vinegar, lemon juice or
white vinegar (optional)
1 cup (150g) grated sweet potato 1 cup
1/2 cup sun-dried tomatoes diced
½ cup baby spinach or kale leaves, finely chopped, optional
Method
Add all of the dry ingredients to a large mixing bowl and mix until just combined.
Add all the wet ingredients and sweet potatoes to the bowl and mix until just combined.
Use an ice cream scoop or a large spoon to divide the batter into your muffin pan.
make a generous swirl of sun-dried tomato paste on top of each muffin.
If desired, sprinkle pumpkin seeds on top of each muffin.
Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.
Store leftover muffins in an airtight container at room temperature for a few days or in the fridge for a week or so. These muffins freeze really well.
