Herby Sweet Potato Muffins


Prep Time
10 minutes

Cooking Time
50 minutes

Total Time
1 hour

A little effort


– 80 ml extra virgin olive oil.
– 1 red onion, finely chopped
– 2 eggs
– 75 ml milk/ Almond milk
– 1 cup fresh basil, rinsed with stems on
– 1 cup mixed fresh herbs, ie parsley
– 1/2 cup kale or baby spinach
– 1 cup sweet potato puree
– 2 tsp apple cider vinegar
– 1 tsp sea salt
– 1 1/2 cups buckwheat flour
– 1 tsp baking powder
– 1 tsp bicarbonate of soda
– 1 ml xantham Gum (optional)
– 1 tsp mustard powder
– 75 ml warm water
– 1 cup  cooked quinoa


1. Preheat oven to 180º C. Line a muffin tin with 10 muffin cases.
2. Fry the red onions in a little olive until soft and transparent (+- 5 mins), set aside to cool.
3. Place eggs, milk, olive oil, basil, kale, sweet potato puree and apple cider vinegar into a blender, then blend until a smooth and well combine.
4. Sift flour, baking powder, bicarb, Xantham Gum and mustard powder into large bowl. Stir to combine and set aside.
5. Add the wet to the dry mix and combine. if the mixture is a little stiff, add water.
6. Finally add the quinoa, pour into the muffin tin (fill almost to the top) then sprinkle over the left over quinoa to garnish.
7. Bake 45 to 50 minutes or until a toothpick comes out clean.
8. Remove from oven, allow to cool and enjoy as is, with pesto or hummus.