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

Ingredients
Serving size: 11-12 muffins
DRY:
- 1 cups whole rolled oats
- 1 cup Bob’s 1:1 gluten free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
WET:
- 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
Instructions:
- 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
