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Hidden Veg Sweet/Savoury Muffins
Gluten free highly nutritional muffins
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Course:
Dessert
Cuisine:
afternoon tea, school lunch box, snack
Keyword:
gluten free, healthy, muffin
Servings:
12
Author:
nourishingme
Equipment
Grater
Food processor
Ingredients
1
sweet potato grated
1
cup
almond meal
1
cup
buckwheat flour
1
tsp
cinnamon powder
2
tsp
baking powder
1
pinch
rock/sea salt
1/2
cup
saltanas
1/4
cup
pumpkin seeds
also know as pepitas
4
eggs
2
medjool dates
3/4
cup
natural yoghurt or coconut cream
1/4
cup
melted butter or olive oil
zest of one lemon
1
cup
baby spinach leaves
1
handful
coriander leaves
optional
Instructions
Pre-heat oven to 180 degrees C.
Grate the sweet potato and add it to a large bowl.
To this bowl, also add almond meal, buckwheat flour, baking powder, salt, cinnamon, saltanas, pepitas and lemon zest.
In a food processor add eggs, dates, yoghurt or coconut cream, butter or oil, spinach and coriander. Blend until smooth.
Add wet ingredients into the large bowl and mix to combine.
Spoon mixture into a lined muffin tray.
Cook for 20-25 minutes or until golden brown on top.
Eat warm or cold. They are delicious cut in half served with butter.