The earthy and aromatic rosemary pairs perfectly with the subtle sweetness of the sweet potato, resulting in a muffin that's both savory and satisfying. Whether enjoyed as a breakfast treat or a snack on the go, these muffins will make your taste buds sing with every bite!

Quick Info

⏱️ 53 min • 🍽️ 12 servings • ⭐ 81%

Nutrition

174 cal • 5g protein • 22g carbs • 7g fat

Tags

[North American] • [Healthy] • [Vegetarian] • [Breakfast] • [Brunch] • [Snacks] • [Under 1 Hour] • [Low-Calorie]

Ingredients

• Olive oil, to taste
• 1 sweet potato, cubed and peeled
• ½ medium white onion, chopped
• 1 clove garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• Nonstick cooking spray, for greasing
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of sugar
• 3 large eggs
• 1 cup buttermilk or 1 cup milk mixed with 1 teaspoon white vinegar
• 5 tablespoons melted unsalted butter or olive oil

Instructions Preview

1. Heat a drizzle of olive oil in a large pan…
2. Preheat the oven to 350˚F (180˚C). Grease …
3. Make the batter: In a large bowl, stir tog…

…and 8 more steps

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Recipe by: Mercedes Sandoval, Karlee Rotoly • From: Goodful