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These Almond Thyme Savoury Sweet Potato Muffins make a delicious, fibre-rich breakfast, snack or side. Made with simple whole-food ingredients and no added sugars, they are naturally oil-free, paleo-friendly, gluten-free and plant-based.

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Thanks to a blend of warming spices, fresh thyme and a crunchy almond topping, these Savoury Sweet Potato Muffins are bursting with flavour! Not to mention, they are just the right texture. They are melt-in-your-mouth fluffy with tops that offer a touch of crunch.

Of course, they are delicious with all the extras like cashew cheese, hummus or grass-fed ghee. However, the sweet potato provides a buttery moistness that makes them just as delectable on their own. Plus, it makes them perfect for snacking on the go!

Are Sweet Potato Muffins Healthy?

Sweet potato is the star of this recipe, which offers a number of nutritional benefits. But, thyme, almonds, clove and nutmeg aren't far behind and are full of beneficial nutrients too!

And as mentioned above, these Almond Thyme Sweet Potato Muffins are made with whole-food ingredients, contain no added sugars and are suitable for many dietary needs.

How to Make Savoury Sweet Potato Muffins

These Almond Thyme Sweet Potato Muffins whip up with just a few simple steps and minimal whole food ingredients! Follow the steps below or watch the video.

What You Will Need

Equipment

• Oven to bake the muffins.
• Muffin tin to hold and shape the muffins.
• Mixing bowl to combine the ingredients.
• Potato masher to mash the sweet potato.
• Wooden spoon or spatula to stir the ingredients.
• Measuring utensils for accuracy.

Ingredients

• Sweet potato is the main ingredient in these muffins, offering a sweet and earthy flavour and a deliciously soft and moist texture. You can also use pre-made sweet potato purée.
• Almond flour helps to bind the muffins and create a soft and fluffy texture.
• Arrowroot flour acts as a natural binding agent that helps hold these gluten-free muffins together.
• Homemade unsweetened almond milk contributes to the moisture and soft texture.
• Apple cider vinegar acts as a leavening agent, reacting with the baking soda to create a fluffy texture.
• Baking soda serves as a leavening agent, contributing to a fluffy texture.
• Baking powder also helps give these muffins a little extra rise.
• Fresh thyme adds a fresh herbaceous flavour that balances out the earthy flavours of sweet potato, warming spices.
• Raw almonds add a delicious crunchy topping while adding to the savoury flavour.
• Warming spices complement the sweet and earthy flavour of sweet potato.

Step 1: Make Sweet Potato Purée

First, preheat your oven to 350°F.

For a single batch of this recipe, you will need 1 large sweet potato or 2 - 3 if they are smaller (approximately 1 pound). 

Slice your sweet potato(s) in half and place face-down on a parchment-lined baking sheet. With a fork, poke holes into the skin of the sweet potato to allow the release of steam while cooking.

Bake the sweet potato for 35 - 40 minutes. Or until juices begin to release and the sweet potato is tender.

Once the sweet potato is cooked, remove from the oven and allow to cool.

Once cool, scrape the sweet potato out of the skins and into a clean bowl. Use a potato masher, immersion blender or a fork to mash it into a purée.

Set aside while you begin to prepare the batter. This is a great step to make ahead of time!

Step 2: Prepare the Muffin Batter

In a large bowl, combine the almond flour, arrowroot flour, baking powder and baking soda. Then, stir in the ground nutmeg, coriander, cloves and salt.

Mix well with a whisk to remove any large clumps. Then, stir in the chopped fresh thyme (or dried).

Next, add the sweet potato purée, apple cider vinegar and unsweetened almond milk.

Mix well and keep folding the mixture until it forms into a fluffy batter. Then scoop the batter into a lined muffin tin. Don't be afraid to fill your muffin cups to the top, as these muffins only rise a little bit.

Step 3: Add Crunchy Almond Thyme Topping

Just one more step before baking! Now that your batter is made and placed in your muffin cups, it's time (or should I say thyme) to add the crunchy topping!

If your almonds aren't already chopped, chop up a handful of raw almonds into small slices and bits. It is easiest to do this with a large chef's knife. If you do not have a large or sharp enough knife to chop your almonds safely, you can always give them a quick zip in a food processor or blender.

Sprinkle the chopped almonds on top of each muffin with a few sprigs of fresh thyme.

Step 4: Bake

After sprinkling your muffin tops with chopped almonds and fresh thyme, place them in a preheated oven at 350°F. Bake for 30 - 35 minutes, or until muffin tops begin to brown and the almonds are toasted.

To make sure they are fully cooked, slide a fork or a toothpick into the centre of one of the muffins and pull it back out. If it comes out clean, they are done. However, if there is any sticky or wet batter on the toothpick, they will need to bake for a few minutes longer.

Once your muffins are fully cooked, remove them from the oven and let them stand for a few minutes before serving or handling.

Substitutions & Variations

Any milk that is unsweetened and unflavoured can be substituted for the unsweetened almond milk.

Canned sweet potato purée can be used as an alternative to making your own.

Pumpkin purée can be used as a substitute for sweet potato.

Dried thyme can be used in place of fresh. Use 2 teaspoon for a single batch of this recipe.

How to Serve Savoury Sweet Potato Muffins

As mentioned above, these Almond Thyme Sweet Potato Muffins are perfectly moist, fluffy and full of flavour! They are delicious on their own, making them great for breakfast, a midday snack or serving with holiday and roast dinners.

However, they are also incredibly yummy warmed up and topped with cashew cheese, yogurt and chives, hummus or a little grass-fed butter.

Storing & Saving

These Homemade Savoury Sweet Potato Muffins will keep in the fridge for up to 7 days if they are sealed in an airtight container.

They can also be frozen for up to 3 months. To keep them separated, they can be wrapped in unbleached parchment paper before freezing. Allow them to fully cool before sealing and storing.

More Warming Recipes

• Spicy Sweet Potato Corn Chowder (Healthy & Vegan)
• Grain-Free Flatbread
• Easy Homemade Pumpkin Purée
• Easy Almond Flour Chocolate Chip Cookies (Vegan, GF)
• Simple Oven Roasted Pumpkin Seeds

If you make these Almond Thyme Savoury Sweet Potato Muffins, let me know how they turn out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!