Go Back Email Link
–+ servings
Sweet Potato Muffins laying in a staggered row sprinkled with toasted almonds, thyme and surrounded by crumbs.

Almond Thyme Savoury Sweet Potato Muffins (WFPB, GF)

Recipe By : Michelle McCowan
5 from 1 vote
Print Recipe
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.
Pin Recipe Watch Video
Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Dietary DF, GF, Oil Free, Soy Free
Season(s) Autumn, Spring, Winter
Difficulty Moderate
Yield 12 Muffins

Equipment

  • Muffin Tin
  • Muffin Cups
  • Potato Masher or Immersion Blender
  • Oven

Ingredients
  

  • 1 lb Sweet Potato (or 1 cup Sweet Potato Purée - Packed)
  • 2 cups Almond Flour
  • ½ cup Arrowroot Flour
  • 2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pink Himalayan Salt (or Other Natural Mineral Salt)
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Coriander
  • ¼ teaspoon Ground Cloves
  • 2 tablespoon Fresh Thyme - Plus extra for sprinking (or 2 teaspoon dried)
  • 1 teaspoon Apple Cider Vinegar
  • ⅓ cup Homemade Unsweetened Almond Milk (or Tigernut)
  • ¼ cup Raw Almonds (Chopped)

Instructions
 

Homemade 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! Refrigerate the sweet potato purée in an airtight container, if making in advance.

Savoury Muffins

  • 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 until well combined.
    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.
  • 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.
  • 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.

Notes

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.
Use organic ingredients to minimize exposure to harmful pesticides and herbicides.
Lightly mix the batter after the sweet potato and liquids are added to create a fluffier texture. Overmixing can cause the muffins to have a denser texture.
To store these Muffins, allow them to cool fully before sealing them in an airtight container. They can be refrigerated for up to 7 days or frozen for up to 3 months.

Watch the Video!

Nutrition

Serving: 1muffin | Calories: 201kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 378mg | Potassium: 189mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5418IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg
Total Servings : 12 muffins
HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.