Active time: 15 Minutes Total time: 40 Minutes
While great for breakfast, these moist, herb-flecked muffins are perfect if you’re looking for something to pair with a simple soup or other savory meal. High-fiber, antioxidant-rich sweet potatoes give the muffins an orange glow and plenty of plant-based nutrition.
Savory Sweet Potato Muffins
Serves: 9 | Serving Size: 1 muffin
Ingredients
- 2 cups (240g) whole-wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon dried thyme
- 1 cup (200g) mashed sweet potato
- 2 large egg whites, lightly beaten
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) maple syrup
Directions
- Preheat the oven to 350ºF (175ºC). Line nine cups of a muffin tin with muffin papers. In a large bowl, combine the pastry flour, baking soda, baking powder, salt and thyme; whisk to mix well.
- In a medium bowl, combine the sweet potato puree, egg whites, olive oil and maple syrup and whisk until smooth.
- Stir the sweet potato mixture into the flour mixture until just combined.
- Use heaping 1/4-cup scoops of batter to portion into the cups, dividing any extra between them. Smooth the tops if needed.
- Bake for 20–25 minutes, until a toothpick inserted in the center of a muffin comes out with no wet batter clinging to it.
- Cool on racks, when cooled, store tightly covered in the refrigerator for up to four days.
Nutrition (per serving): Calories: 206; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 196mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugar: 8g; Protein: 5g
