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Savoury Sweet Potato Breakfast Muffins

Breakfast | Light | Low Calorie | Vegan | Vegetarian | Plant Based | Whole Foods

CARBSKCALSTIMESERVESVEG SERVINGS
31g21620 min7 Muffins1

MADE WITH RICED SWEET POTATO

Brighten up your breakfasts with these tasty sweet potato muffins! Using 1 pouch of Fullgreen Riced Sweet Potato with spinach, sundried tomatoes and smoked paprika, they make a light, calorie-controlled breakfast or snack on the go. Want to make them gluten-free? Simply switch out the plain flour for a gluten-free alternative.

Ingredients:

  • 1 Pouch Fullgreen Riced Sweet Potato
  • 2.5 oz sundried tomatoes (chopped)
  • Handful of fresh spinach
  • 2 teaspoons of baking powder
  • 9 oz plain flour
  • 1 teaspoon of smoked paprika
  • Pinch of salt
  • Pinch of pepper
  • 6.5 fl oz plant-based milk
  • 3 tablespoons olive oil
  • 2 garlic cloves (crushed)

Method:

  • Preheat oven to 350°F.
  • In a large mixing bowl combine the sweet potato rice, baking powder, plain flour, smoked paprika, salt, pepper and crushed garlic cloves.
  • In a separate mixing bowl combine milk and olive oil.
  • Empty wet ingredients into dry and combine.
  • Next, fold in the spinach and chopped sundried tomatoes so they are evenly scattered throughout the mixture.
  • Split the mixture between muffins cases leaving a bit of room to allow them to rise.
  • Bake in the oven for approximately 25 minutes until a toothpick comes out clean.
  • Leave to cool slightly before enjoying.

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