Sweet potato and rosemary muffins

These savoury muffins pair perfectly with a fall soup.

1 cup

oat flour

1/2 cup

buckwheat, spelt or whole wheat flour

1 tsp

baking powder

1 tsp

baking soda

2 tbsp

dried Italian seasoning

1 tbsp

dried rosemary

1 tbsp

garlic powder

1/2 tsp

fine sea salt

2 tbsp

fresh parsley

1 cup

sweet potato puree

1/2 cup

non-dairy milk

1/4 cup

melted butter or coconut oil

Optional

sprinkle with plant based parm

Preheat oven to 350F (180C) and grease or line a muffin tin with muffin cups. In a large bowl, combine flours, baking powder, baking soda, Italian seasoning, rosemary, garlic powder and sea salt. Mix well.
Add fresh parsley, sweet potato puree, milk and melted butter or coconut oil to the large bowl. Mix until fully combined.
Spoon batter equally between 12 muffin cups. Sprinkle with Plant-based Parm.
Bake for 15-20 minutes or until a fork inserted comes out clean. Let cool for 5-10 minutes. Spread some cashew cheese or goat cheese on a biscuit if you like!