Vegan, savory sweet potato muffins
Delicious, savory sweet potato muffins with zucchini, mushrooms and pumpkin seeds
Portionen / Serves: 6-8 Muffins
Zutaten / Ingredients
  • 1 large sweet potato (500-600g)
  • 110g flour
  • 1 tsp baking powder
  • 1 tbs flax seed + 3 tbs water (you can also use chia or - well an egg)
  • 1 tsp salt
  • 1 tsp paprika
  • ½ zucchini
  • 5-7 mushrooms
  • a hand full of pumpkin seeds
Zubereitung / Instructions
  1. Peel the sweet potato, dice it and let it boil in a pot of water for 20 minutes until soft.
  2. Rinse of the water and mash the sweet potato in a bowl with a fork. Let it cool down for a while.
  3. Mix one tablespoon of flax seed with three tablespoons of water and let it sit in the fridge for 10-15 minutes.
  4. Mince the mushrooms and zucchini (put some slices aside if you want to garnish your muffins)
  5. Preheat the oven to 175° C
  6. Place your mashed potatoes on a clean kitchen towel and rinse of all the excess water.
  7. Mix together the flour, baking powder, flax seed egg substitute, sweet potato mass and minced veggies.
  8. Grease a muffin pan lightly and fill the dough into the moulds evenly.
  9. Garnish with your veggie slices and some pumpkin seeds.
  10. Bake for 30-40 minutes until the muffins become a bit darker on top.
Recipe by Purple Avocado at