Savoury Sweet potato muffins



Prep Time
Cook Time
Serves 6
4 - 6 People
Difficulty  0


  • 3 cups (375g) self-rising or plain flour, whole wheat flour bread flour 
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 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


  1. Add all of the dry ingredients to a large mixing bowl and mix until just combined.
  2. Add all the wet ingredients and sweet potatoes to the bowl and mix until just combined. 
  3. Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. 
  4. make a generous swirl of sun-dried tomato paste on top of each muffin. 
  5. If desired, sprinkle pumpkin seeds on top of each muffin.
  6. Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.
  7. 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.