Herb & Veggie Muffins

Ingredients

Wet Ingredients

• 1 medium-large Japanese purple sweet potato
• 1 large zucchini, grated using a box grater
• 2 tablespoons coconut vinegar or rice vinegar
• 3 large pasture-raised eggs, room temperature
• ½ cup tahini

Dry Ingredients

• 1 cup blanched fine almond flour (not meal)
• ¼ cup coconut flour
• 3 garlic cloves, thinly sliced
• ½ tablespoon fresh or dry thyme leaves
• ½ tablespoon fresh or dry rosemary leaves, chopped
• ½ tablespoon fresh or dry sage leaves, chopped
• 1 ½ teaspoon baking powder
• ½ teaspoon garlic powder
• 1 teaspoon sea salt

Method

Step 1

Preheat the oven to 425°F.

Step 2

Punch holes in the sweet potato and place on top of a baking sheet. Once the oven is preheated, transfer sweet potato to the oven and bake for 1 hour until soft. Once ready, remove from the oven and cut lengthwise to cool. Scrape the inside of the sweet potato. Reduce oven temperature to 350°F.

Step 3

Grate the zucchini using a box grater and transfer into a large mixing bowl.

Step 4

Add the sweet potato, eggs, and tahini, mixing well, until the sweet potato is no longer lumpy.

Step 5

Add the dry ingredients into the wet ingredients bowl and mix well.

Step 6

Line a muffin tin with parchment or silicone liners, or use a sturdy silicone muffin form. Divide the batter evenly amongst 12 muffin slots using a large spoon or an ice cream scoop.

Step 7

Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Store in an airtight container for up to 4 days at room temperature.

Nutritional Information

Nutritional analysis (per serving/muffin) : Calories: 168g, Total Fat: 12g, Saturated Fat: 2g, Cholesterol: 46mg, Fiber: 3g, Protein: 6g, Carbohydrates: 10g, Sodium: 289mg, Sugars: 2g, Net Carbs: 7g

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