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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
Savoury Sweet Potato Muffins with a crunchy almond thyme topping that are melt-in-your-mouth fluffy and made with simple whole-food ingredients.
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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Dietary DF, GF, Oil Free, Soy Free, Vegan
Season(s) Autumn, Spring, Winter
Difficulty Moderate
Yield 12 Muffins

Equipment

  • 1 Muffin Tin
  • 12 Muffin Cups
  • 1 Potato Masher / Immersion 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 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pink Himalayan 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 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 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 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

Store your Almond Thyme Sweet Potato Muffins in the fridge for 7 - 10 days. You can also freeze them for up to 3 months. When storing in the freezer, wrap them in parchment or wax paper to prevent them from sticking together.

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
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