Sweet Potato Breakfast Muffins

Your favorite cafe mostly likely always has a tasty breakfast muffin on the menu that's a good option to go with. Breakfast muffins are a nourishing and inexpensive option, but make them yourself, save some dollars and ditch the gluten-filled cafe version!

This recipe can easily be tweaked. Turn it up a notch by adding some fresh spinach, fresh herbs, cherry tomatoes - the list is endless!

Serves: 6

Why It's Good For You:

We've removed the gluten from our breakfast muffin version and upped the nutrient density with one of our all-time-favorite vegetables: the sweet potato!

Sweet potatoes are rich in essential vitamins and minerals and are very versatile. They're loaded with antioxidants such as carotenoids, which are precursors to vitamin A in your body. Vitamin A is essential for healthy eyes, boosted immunity and protects you against the effects of aging. Bet your standard breakfast muffin from the cafe doesn't offer you a side of those benefits ;-)


(use organic where possible)

  • 2 eggs
  • 2 tsp grated ginger
  • 1/2 tsp chili powder
  • Salt and pepper
  • 1/2 cup coconut cream
  • 1 large sweet potato, chopped and boiled
  • 1/2 cup almond meal
  • 1/2 cup of organic grated cheese (optional)


  1. Preheat oven to 350°F (170°C).
  2. Mash the boiled sweet potato.
  3. In a large bowl, lightly beat 2 eggs, adding in grated ginger, chili, salt, and pepper as you continue to whisk.
  4. Stir through coconut cream, then fold through the mashed sweet potato and almond meal until well combined.
  5. You can also add organic grated cheese.
  6. Divide mixture evenly into muffin trays and bake in the oven for 30 minutes or until nice and brown and cooked through.
  7. Serve topped with fresh leafy greens, avocado and a drizzle of natural yogurt.
  8. Top with a poached egg if you want to take to the next level.
Featuring: Rachel Morrow
Audio Languages: English
Subtitles: English