Sweet Potato Savoury Muffins GF, DF, SF

June 16, 2020
Lyndall McAlpine
I love these healthy, easy to make muffins. – they’re full of flavour!


  • 1/2 cup cooked sweet potato
  • 1 tsp coconut oil or olive oil
  • 1/2 small onion
  • 1/2 clove garlic optional (or garlic salt)
  • 1/4 tsp fennel seeds, crumbled
  • 1 cup assorted veggies, eg:
  • 1/2 cup fin finely chopped zucchini, sea salt
  • 2 broccoli florets chopped small
  • 1 spear asparagus, choppedfinely
  • 8 grape tomatoes quartered
  • 2 Tblsp coconut flour*
  • 1 tsp baking powder
  • 2 Tblsp Usana Fibergy*
  • 1 Tblsp nutritional yeast optional 
  • Dash onion salt optional
  • 1/4 teaspoon garlic salt/pd optional
  • 1 spring onion chopped finely 
  • 1/4 cup pepitas
  • 4 eggs slightly beaten
  • 1/2 cup goats cheese or fetta, crumbled optional
  • Salt and pepper to taste


  1. Make sure SP is drained well
  2. If using zucchini lay on sieve and sprinkle with salt
  3. Sauté onion in oil until just soft,
  4. Add crushed fennel seeds, stir through for 30 seconds
  5. Add broccoli and asparagus
  6. Squeeze out excess moisture from zucchini, add to onion mixture and stirthrough for a few minutes to dry out a little more and cook to soften
  7. Turn off heat, mix in coconut flour, baking powder, Fibergy, salts & yeast
  8. Fold in tomatoes, pepita and spring onions
  9. Fold in eggs
  10. Fold in fetta
  11. Spoon into muffin cases & bake 10 -15 minutes until golden & cooked through

* Notes:

  • I like to use up the woody ends of asparagus
  • I just halved fennel seeds with my fingernails or back of knife
  • You can also add 1/2 grated cheese if you like
  • If the mixture seems too gooey add more coconut flour or Fibergy
  • You probably should mix dry ingredients and then whisk in eggs but easy peasy is my motto!!!
  • I love Fibergy in all my baking, it’s a great way to increase fibre to my diet, it’s tasteless,GF and works similar to flour but if you don’t have it you could use ground flax seeds
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