Sweet Potato Muffins

Looking for a quick and easy meal prep solution? Our simple Sweet Potato Muffins are the answer. This recipe provides the perfect balance of slow-releasing carbohydrates with protein to keep you feeling fuller for longer. Enjoy two as a quick and easy breakfast option or one as a mid-meal snack.

Sweet Potato Muffins.png

Makes 12

Ingredients

  • 500g sweet potato, grated

  • 1 tbsp Extra Virgin Olive Oil

  • 5 spring onions, chopped

  • 6 whole eggs

  • ⅓ cup low-fat cottage/ricotta cheese

  • 250g wholemeal self-raising flour 

  • 30g parmesan cheese

  • ¼ cup mixed seeds (e.g. pumpkin seeds, sunflower seeds, poppy seeds)

Method

  1. Preheat the oven to 180 degrees and line a 12-hole muffin tin with paper cases.

  2. Coarsely grate the sweet potato into a large bowl. Add the spring onion, eggs, cottage/ricotta cheese and flour. Mix well to combine.

  3. Evenly divide the muffin mixture between the cases. Sprinkle with parmesan and seeds.

  4. Bake on the bottom of the oven for 45 minutes or until golden and set.

  5. Leave to rest for 10 minutes after removing from the oven and enjoy warm.

Recipes, KidsMichelle Theodosi