Recipe: Savoury Sweet Potato Muffins

Savoury Sweet Potato Muffins

These gluten free, dairy free savoury sweet potato muffins are an absolute hit!

They’re the perfect texture – light yet dense, fluffy yet hearty. You would never believe they are 100% gluten, dairy, and sugar free!

How to enjoy these savoury sweet potato muffins:

  • Warm out of the oven with grass fed butter (this is my fave way!)

  • As a side to soup instead of bread

  • Paired with a salad to help fill you up

  • With eggs and avocado as a healthy breakfast option

  • With a little bit of nut butter and honey to make them into a sweet option

A Few Recipe Notes:

  • Be sure to bake your yams in the oven – this gets them nice and caramelized, and makes for the perfect texture

  • Don’t forget to turn the temperature of the oven down after you bake your yams. These muffins need to be cooked at 325F convection and no hotter!

  • These muffins pair SO well with some butter or even sliced with some avocado!

  • You could also try making this into a loaf, however I have not yet experimented with cooking times


Serving size: 11-12 muffins



  • 2 cups baked yams (approx. 4- 5 cups raw, cut into cubes)
  • 2 large pasture raised eggs 
  • 1/2 cup olive oil 
  • 1/2 cup almond milk 

OPTIONAL: 3 Tbsp. hemp hearts or pumpkin seeds for topping


  • Preheat oven to 375 F convection (or 400 regular bake)
  • Chop yams into cube sized pieces, place on a baking sheet, and then drizzle with your fave cooking oil (I recommend avocado or olive oil)
  • Pop the yams in the oven and bake until fork tender (approx. 25-30 mins), flipping halfway through
  • In the meantime, prep your other ingredients. Start by grinding the oats into a high speed blender until you reach a fine flour like consistency
  • Place the ground oats into a large bowl, followed by the Bob’s gluten free flour, baking powder, baking soda, and sea salt
  • When the yams are finished cooking, measure out 2 cups. Be sure to pack the measure cup tightly (mashing the yams as you do so)
  • Next add them to the blender along with the eggs, almond milk, and olive oil. Blend on medium until you reach a smooth texture
  • Reduce oven heat to 325F convection (DO NOT MISS THIS STEP!)
  • Add the wet ingredients to the dry ingredients and then stir until just combined
  • Place the batter into prepared muffin tins and then bake at 325 F for approx. 16 mins. You’ll know they’re finished when you press the top of a muffin and it lightly springs back to you
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