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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.
*Nutrition Disclaimer: Although Michelle holds certification in Holistic Nutrition, Yoga and Energy Medicine, the health, fitness and nutritional information provided on this site is designed for educational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. Please read our disclaimers page for more information.
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.
Rich in Fibre
Sweet potatoes are a great source of dietary fibre. Just one muffin provides 4 grams of fibre, that's around 16% of a woman's recommended daily intake! Fibre plays an essential role in removing toxins, excess hormones and cholesterol from the body.
Blood Sugar Balancing
Despite sweet potatoes being high in carbs and on the sweet side, they are surprisingly considered an antidiabetic food. They have proven to have a balancing effect on blood sugar levels as well as improve insulin response.
Fibre plays a key role when it comes to blood sugar levels. The richer a food is in fibre - the slower the sugars get broken down, which creates a stable rise in blood sugar rather than a spike.
On top of all that, both nutmeg and cloves contain properties that contribute to more balanced blood sugar levels.
Rich in Vitamins & Minerals
Sweet potato is rich in many vitamins and minerals, including vitamin C, manganese, copper and many B vitamins.
Rich in Immune Supporting Properties
Thyme, nutmeg and clove are all known to contain antibacterial, antiviral and antifungal properties. These properties are wonderful at warding off seasonal pathogens.
Between the carotenes and vitamin C in sweet potatoes, thyme's variety of flavonoids, plus the richness of manganese, these Almond Thyme Savoury Sweet Potato Muffins are an excellent source of antioxidants.
Suitable For Many Dietary Restrictions
As mentioned above, these muffins are suitable for a variety of dietary needs.
With no added sugar and minimal whole food ingredients, they are grain-free and paleo-friendly. They are also oil-free, making them suitable for Whole Food, Plant-Based (WFPB) diets, as well as dairy-free and vegan.
Seasonal Benefits
Autumn & Winter
Warming
As the weather cools in autumn and especially during the cold winter months, warm and warming foods are highly beneficial. Consuming foods that are cooked, baked, warm and spicy can help the body retain heat. This, in turn, maintains higher energy levels as less is expended regulating body temperature.
Thanks to the heat and warming effects nutmeg and cloves offer, these Almond Thyme Sweet Potato Muffins make a delicious Autumn and Winter Food.
Autumn & Spring
Immune Supporting
When the weather changes during the spring and autumn seasons, we are more susceptible to viruses and pathogens. These are great times to support the immune system.
Between the heartiness, vitamin C and abundance of antioxidants, these delicious savoury muffins are full of immune-supporting properties!
How to Make Gluten & Dairy-Free Almond Thyme Savoury Sweet Potato Muffins
These Almond Thyme Sweet Potato Muffins whip up with just a few simple steps and ingredients! Watch the how-to video here.
Step 1 - Make Sweet Potato Purée
First, you will need one large sweet potato or two to three smaller sweet potatoes (equalling about one pound).
Next, 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 at 350°F for thirty-five to forty minutes. Or until juices begin to release and 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, emersion blender or a fork to mash 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
Now, it's time to make your muffin batter!
In a large bowl, mix two cups of almond flour with half a cup of arrowroot flour. Next, mix in two teaspoons of baking powder and one teaspoon of baking soda. Then stir in your spices; one teaspoon Himalayan salt, one teaspoon ground nutmeg, one teaspoon ground coriander and a quarter teaspoon ground cloves.
Mix well to remove any clumps. Then add two tablespoons of chopped fresh thyme (or two teaspoons dried). Lightly mix in before adding the wet ingredients.
Next, pack one cup of your freshly made sweet potato purée and add to the flour blend. Then pour in one teaspoon of apple cider vinegar and a third of a cup of your preferred milk (tigernut, oat and almond work well).
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; these muffins don't rise too much.
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 smoothie blender.
Once your almonds are chopped, sprinkle on each muffin top with a few sprigs of fresh thyme.
Step 4 - Bake
After you have sprinkled your muffin tops with chopped almonds and fresh thyme, place in a preheated oven. Bake at 350°F for thirty to thirty-five minutes, or until muffin tops begin to brown and almonds look toasted.
To make sure they are fully cooked through, slide a fork or a toothpick into the centre of one and pull it back out. If it comes out clean or with a few crumbs, they are done. However, the muffins will need to bake a little longer if it pulls out any sticky or wet batter.
Step 5 - Cool & Enjoy!
Once your muffins are fully cooked, remove from the oven and let stand for a few minutes before serving or handling.
How to Serve & Store Savoury Sweet Potato Muffins
Serving
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
Store your Almond Thyme Sweet Potato Muffins in the fridge for seven to ten days. You can also freeze them for up to three months. When storing in the freezer, wrap them in parchment or wax paper to prevent them from sticking together.
THIS RECIPE IS...
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Almond Thyme Savoury Sweet Potato Muffins (WFPB, GF)
Equipment
- 1 Muffin Tin
- 12 Muffin Cups
- 1 Potato Masher / Emersion Blender
- 1 Oven
Ingredients
- 1 lb Sweet Potato / 1 large (or 1 cup Sweet Potato Purée - Packed)
- 2 cups Almond Flour
- ½ cup Arrowroot Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Pink Himalayan Salt
- 1 tsp Ground Nutmeg
- 1 tsp Ground Coriander
- ¼ tsp Ground Cloves
- 2 tbsp Fresh Thyme - Plus extra for sprinking (or 2 tsp dried)
- 1 tsp Apple Cider Vinegar
- ⅓ cup Milk of Choice (Tigernut, Oat & Almond work well)
- ¼ cup Chopped Almonds
Instructions
Sweet Potato Purée
- First, you will need 1 large sweet potato or 2 - 3 smaller sweet potatoes (equalling about 1 lb). Next, 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 at 350°F for 35 - 40 minutes. Or until juices begin to release and 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, emersion blender or a fork to mash into a purée.Set aside while you begin to prepare the batter. This is a great step to make ahead of time!
Almond Thyme Savoury Sweet Potato Muffins
- In a large bowl, mix 2 cups of almond flour with ½ cup of arrowroot flour. Next, mix in 2 teaspoons of baking powder and 1 teaspoon of baking soda. Then stir in your spices; 1 teaspoon Himalayan salt, 1 teaspoon ground nutmeg, 1 teaspoon ground coriander and ¼ teaspoon ground cloves.
- Mix well to remove any clumps. Then add 2 tablespoons of chopped fresh thyme (or 2 teaspoons dried). Lightly mix in before adding the wet ingredients.
- Next, pack 1 cup of your freshly made sweet potato purée and add to your flour and spice mixture. Then pour in 1 teaspoon of apple cider vinegar and ⅓ cup of your preferred milk (tigernut, oat and almond work well).Mix well and keep folding the mixture until it forms into a fluffy batter.
- Scoop the batter into a lined muffin tin. Don't be afraid to fill your muffin cups to the top; these muffins don't rise too much.
- If your almonds are whole, chop up a handful into small slices and bits. It is easiest to do this with a large chef's knife. However, 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 smoothie blender.Once your almonds are chopped, sprinkle on each muffin top with a few sprigs of fresh thyme.I should also note to use raw almonds!
- Next, make sure your oven is preheated to 350°F and bake for 30 - 35 minutes, or until muffin tops begin to brown and almonds look toasted.To make sure they are fully cooked through, slide a fork or a toothpick into the centre of one and pull it back out. If it comes out clean or with a few crumbs, they are done. However, the muffins will need to bake a little longer if it pulls out any sticky or wet batter. Once your muffins are fully cooked, remove from the oven and let stand for a few minutes before serving or handling.
Notes
Watch the Video!
Nutrition
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