These easy savory sweet potato muffins are soft, moist and are oil and sugar free. Delicious hot, warm or cold, they are perfect for breakfast or, the lunchbox and can be served with salad for a healthy light evening meal.
Jump to:
Why You'll Love This Recipe:
- They are oil and sugar free,
- A healthy anytime snack,
- Very easy to make,
- A great breakfast option,
- A simple meal when served with a salad,
- And these are vegetarian.
Cost To Make
Estimated cost = $9.40 or $0.78 a muffin
More About These Healthy Sweet Potato Muffins
This quick bread recipe for savory sweet potato muffins is by Jamie Oliver. It’s a simple healthy recipe that anyone can make.
These muffins are not like the average muffins that are cake like. They are more like a baked frittata made with flour.
These muffins are made moist with eggs and have some flour to help bind everything altogether.
If you don’t have cooked sweet potato, you can always bake or steam some for the recipe and allow it to cool before using.
The cottage cheese was replaced with leftover homemade paneer cheese, you could also use ricotta cheese. The wholemeal flour was replaced with plain white flour and baking powder.
FAQ
Can you freeze savory muffins?
Yes, these savory sweet potato muffins can be frozen for up to three months. Tightly wrap with plastic food wrap, date, label and place in the freezer.
How do you unfreeze muffins?
These muffins can be left out and thawed at room temperature, or can be microwaved. To microwave the muffins, unwrap and place on a plate, microwave on high for 20 seconds at a time, until heated through.
How long do savory muffins last?
These muffins are best stored in the fridge and will last about 3-4 days.
Recipe Tips
- The ingredients should be at room temperature. By having the ingredients at room temperature before baking, the muffins will cook a little quick than if everything was fridge cold.
- Chillies are used in this recipe, although it's not spicy for our taste, you might want to leave the chillies out if you are not used to them.
- If you do like the chillies, feel free to a one or two more. Just be aware that the small the chilli the hotter they are.
- Line the muffin tin with muffin liners and not cupcake cases. Muffin liners not only make it easy to remove the muffins from the tin, they guide the batter up and above the tin giving the muffins height.
Note: If you don’t have muffin liners, they are quick and easy to make. See my page how to make muffin liners for instructions.
You Might Like To Try These Easy Recipes
Baking Bloggers - Baking with Potatoes
- Baked Cajun Potatoes by Anybody Can Bake
- Baked Potato Skins with Paneer and Veggies by Cook with Renu
- Egyptian Sanyet el Batates by Pandemonium Noshery
- Hasselback Fondue Potato Bake by Food Lust People Love
- Italian Potato Cake (Gattò di Patate) by Karen’s Kitchen Stories
- Oven Roasted Garlic Potatoes by Palatable Pastime
- Quiche with Potato Crust by A Day in the Life on the Farm
- Roasted Befteki and Potatoes by Culinary Adventures with Camilla
- Salsa Potato Stacks In Muffin Pan by Sneha’s Recipe
Savory Sweet Potato Muffins
Equipment
- scales and or metric measuring cups and spoons
- Large mixing bowl
- sieve
- Mixing spoon
- 12 hole muffin tin
- muffin liner bought or make your own (there's a link at the end of the recipe for instructions to make them)
- Cake rack
Ingredients
Wet ingredients
- 42 grams (1.48 ounces) paneer cheese or cottage cheese or ricotta cheese
- 6 large eggs at room temperature
- 600 grams (1.3 pounds, 21.16 ounces) sweet potatoes cooked cooled and mashed
- 4 spring onions finely sliced
- 1 - 2 small red chillies finely sliced
- 50 grams (1.8 ounces) parmesan cheese grated
- 1 teaspoon salt
- Freshly ground black pepper to taste
Dry ingredients
- 250 grams (8.81 ounces) plain flour
- 1 ¼ teaspoon baking powder
Topping
- 1 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
- Extra grated parmesan cheese
- 1-2 small red chillies finely sliced
Instructions
Preheat the oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases – please refer to notes at the end of the recipe.
- Place the paneer cheese into a large mixing bowl and use a fork to break it into tiny pieces.
- Add the eggs to the bowl and lightly beat. Then add sweet potatoes, sliced spring onions, chillies, parmesan cheese, salt and ground pepper, mixing well.
- Sift the flour and baking powder together and add to the egg mixture. Gently stir until just combined.
- Using two tablespoons, divide the mixture evenly between the lined holes – the batter should be almost level to the top of the tin.
- Next divide and sprinkle the topping ingredients evenly between the muffins.
- Place the muffins in the preheated oven and bake for 25 - 35 minutes, or until golden and cooked. It’s cooked when a skewer inserted into the centre of a muffin comes out clean.
- Remove from the oven and transfer to a wire rack.
- These can be eaten hot or cold, and stored for several days in the fridge. For longer storage they can be frozen.
Paula @ Mummy Vs Work says
These look delicious, I wquld never have thought about using sweet potatoes! Thank you for linking up to our foodie friday linky!
Harriet Britto says
Thank you.
Renu says
Loving this savoury form of sweet potato muffins. By adding paneer, it has all the proteins as well as the carbs from sweet potato.
Harriet Britto says
Yes, these muffins not only have protein from the paneer but, also from the eggs.
Deb in Hawaii says
Thanks for sharing your muffins with SOuper Sundays--they look very tasty. In order to help them fit in with our soup, salad or sandwich theme, I am calling them a "salad Accessory."
Harriet Britto says
I wasn't sure if I should add them to Souper Sundays, but I did as I think that they would go very well with a thick and hearty soup.
Karen says
Sweet potatoes add so much moisture to breads! These sound amazing. I love the pepitas on top.
Harriet Britto says
Thank you.