1 cup mashed sweet potato
2 large eggs: Or use flax eggs to make the recipe vegan!
1/2 cup coconut oil: Or any oil you prefer.
2 cups GF flour: Any flour would work.
1/2 cup sliced spring onion
Handful of chopped spinach
2 tsp baking powder
1/2 tsp salt to taste
1/4 cup DF cheese: Or any cheese you'd prefer!
How to make the breakfast muffins:
Preheat the oven to 180 degrees celsius (fan-forced) and spray muffin tray to avoid sticking.
Mash sweet potato and cut up spinach and spring onion. (I skinned the potato, boiled it and then mashed)
In a large bowl, add all ingredients except the cheese and mix until combined.
Put roughly a tablespoon of the mixture into the muffin tray.
Put in oven for 10 minutes.
Take out and add cheese on top of each muffin.
Put back into the oven and cook until cheese has melted (about 5 minutes)
Cool for 5-10 minutes before removing from the muffin tray and eating.
These burn easily so keep an eye on them!
You can add anything into them - I reckon cheese or chicken inside would taste amazing!
They can last in the fridge for up to 5 days, I recommend heating before eating as they're quite dense.
If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy muffin making!