Soft, simple, & so versatile, these unique savory muffins make for the perfect snack or soup sidekick–full of flavor and texture from wholesome ingredients!
Admittedly I have never attempted making vegan gluten-free biscuits of any kind, but after this recipe I kind feel like why bother? These Sweet Potato and Herb Savory Muffins can fill any bread basket or accompany any soup bowl just as well.
And if you are of the type that actually craves savory foods for breakfast or snacks (People like that do exist, right? I’ve heard rumors.) they would be perfect for that job too!
Sweet Potato and Herb Savory Muffins
Sweet potatoes make for a super soft moist texture, and a subtle natural sweetness. Parsley, thyme, and a little bit of coconut aminos bring in the savory flavors. And I added in a touch of freshly squeezed lemon juice too because it has the wonderful gift of rounding out just about anything, sweet or savory. That is a lot of flavor mingling for one muffin!
And the texture has a lot going on too with oat flour as the base, cornmeal with it’s coarse consistency that I love so much in breads, and hemp seeds on top for a little extra sprinkley something.
This is a super simple throw-it-all-in-one-bowl recipe, so you could be biting into all those flavors and textures in less than an hour!
You can use any herbs you like in these muffins, I just went with what happens to be growing in my front yard. The parsley and thyme both paired really well with sweet potato, but I bet rosemary would be lovely too.
A Blogger Collaboration
Remember this collaborative all-things-blueberry post from a couple of months ago? Well the same very creative gang and I have teamed up again, but this time the theme is sweet potatoes. Appropriately fall-esque I think! And the fun of this round is that sweet potatoes can go sweet or savory, so there’s a mix of both…
Sweet Potato Pancakes from Love Me, Feed Me
HCLF Vegan Cheddar Broccoli Soup from Healthy Helper
Lavender Sweet Potato Cinnamon Rolls from The Coconut Diaries
Creamy Sweet Potato Noodles with Garlic Tempeh and Crispy Kale from Choosing Chia
Cinnamon Roll Creme Brûlée Sweet Potato from Athletic Avocado
I hope you are feeling very sweet potato inspired now and ready to bake or cook or spiral up something delicious!
>>> Click Below To Pin <<<
Sweet Potato & Herb Savory Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- 1 cup sweet potato puree
- 1 cups oat flour
- ½ cup cornmeal
- 2 tbsps tapioca flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp lemon juice
- ¼ tsp salt
- 1/3 cup non-dairy milk
- 1 tsp coconut aminos (or soy sauce/tamari)
- Pinch of black pepper
- 1 tbsp fresh thyme (finely chopped)
- 2 tbsps fresh parsley (finely chopped)
- For sprinkling on top: 1 tbsp hemp seeds
Instructions
- Preheat the oven to 350F.
- In a large bowl, combine all the ingredients. Stir to evenly mix.
- Lightly oil or line a muffin pan. Fill each muffin 3/4 of the way with batter (I got 9 muffins, but you may get more or less depending on your pan).
- Bake for approximately 25 minutes at 350F.
- Let them cool for at least 10 minutes before removing from the pan and eating.
- Keep leftovers in the fridge.
NEED NEED NEED. These looks so amazing and you know my love of savory snacks!!! Love that you added liquid aminos! One of my fave ingredients for sure!
I don’t know what got into me with the savory, it’s so unlike me. But so good! Your savory snack plates on IG are one of the few times I can actually see the savory snacking appeal 😀
Seriously loving that these are savory! Goes perfect with the sweetness of sweet potatoes! These are EPIC!
Thanks Rachel! Savory flavors do go well with the hint of sweet. But you know what else goes perfect with the sweetness of sweet potatoes? More bruleed sweetness 😉
Hehe! I’m one of the weirdos who craves savory for breakfast ?? Such crazy transition for me. Natalie!! These sound amazing!!! Fresh herbs, coconut aminos, sweet potato and the texture from the cornmeal…so heavenly. I love that you sprinkled them with hemp seeds, too! I would eat them for breakfast and then again for lunch and dinner because it seems like they would pair really well with just about anything – salads, soups…ooooh! Chili! ? Pinning for later! YUM! ❤️❤️ And the other sweet potato recipes look delicious too! How fun!
I actually found myself finally craving more savory food after cutting out fruit for a solid week straight. So there’s hope for me too lol! But then I sort of went off the fruity deep end again so…yeah. It’s definitely a habit thing. With chili–that’s a perfect idea! If only I knew how to make chili ha! But yes, very good with soups and such 🙂 Thanks Mandy <3
These look delicious. I love a savory muffin!
This might be my first time having a savory muffin tbh, but I am a fan too 🙂
Muffins/cakes is my favorite texture, so I am excited to see this recipe!! Love the complex savory flavors of this like cornmeal and thyme. I’ll be remembering this one!! You’re so brilliant and I’m obsessed.
Thank you Kim, you are so sweet! I really love the texture of cornmeal in baked goods too, so much more interesting. This was a wonderful group of recipes, I think we showcased sweet potatoes from every angle here 🙂
I’m one of those existing people who crave savoury snacks and breakfasts! The trouble is, I crave sweet snacks too…. Anyway, I’m really excited about this recipe. Whenever I come across a savoury muffin recipe, it’s always filled with cheese so I am LOVING these ingredients, especially the sweet potato – I can just imagine it gives such a wonderful texture and flavour. Gorgeous!
You are one of those people!?! Wow I had no idea! All this time I’ve been friends with a savory snacker and didn’t even know it! But I’m glad you are a fan of the sweet snacks too 🙂 I know right, always so cheesy. I thought about adding nutritional yeast to these but decided against it. Another muffin time. Thanks girl!
Yep, I’ve heard that people like that do exist… but I don’t believe it. At all. Ahem. 😉 I would say that if, let’s say… a magic buffet of all your goodies appeared right in front of me, some sweet and some savory… I would HAVE to try it all. Breakfast time or no. Plus, who would even be able to resist these?? That herby topping and all of that texture… *happy sigh* Don’t think I didn’t notice that you did, in fact, sneak in the sweet ingredient… conveniently called, ahem, sweet potatoes… Hehehe! 🙂 Everything in these muffins sound so good… from the cornmeal to the hemp seeds to all the herbs. I will forgive it for not being a typical FoF dessert. 😉 Add some to my care package? <3 xo
Oh well once you add the buffet element to the equation that changes everything! When there is no actual baking/making effort involved I am much less choosy haha 😀 Ah free food…how I love you! Gah I know, I just today realized the irony of making a rare savory FoF recipe but with the word sweet still in the title? Go figure. But I think they will balance out the flavors in your care package out quite well 🙂
Seeee, savory muffins are delicious TOO, haha! These look incredible Natalie, seriously! I love every single ingredient! I love baking with sweet potatoes (no surprise there!) and that coupled with the cornmeal is a fantastic idea. I love, love cornmeal and cornbread, so I’m drooling over the thought of this whole combo. Healthy, delicious and filling. I have totally been eating savory breakfasts lately too, more than sweets. I make so many desserts that I’ve actually been trying to eat less sweet breakfasts and I have to admit, I much prefer it. I’ve been eating curry for many breakfasts now, lol…total weirdo, I know. But now I’m thinking I totally need to whip these up and make these for breakfast now because sweet potatoes are SO darn good for us!! Definitely adding these to my must-make list. They are just a beautiful color and looks like the perfect texture, too!
I think I was subconsciously channeling my inner Brandi with this one. Savory AND sweet potatoes–much more you than me! But with the muffin part and the cornmeal I loved them even despite the lack of sweetness. Oh and I am thoroughly enjoying your current dessert-making streak, bring on all the cakes! But I cannot possibly imagine curry for breakfast. Hey, sounds super healthy and veggie packed, so good for you. I would probably end up eating ice cream for lunch after that lol. It’s just a day long balancing act between savory and sweet 😀 Thanks Brandi!
I can’t wait t make them! They look like the perfect fall muffins to go alongside dinner. Delicious!
Thanks Jess! Yep, they fill the biscuit/roll job quite well 🙂
I haven’t tried savoury muffins before! These sound so delicious Natalie – I love the sweet potato flavour. I can’t wait to make these – such a great recipe idea! Yum!
Me either, its a concept I’ve been meaning to experiment with for a while now 🙂 Plus muffins of all kinds are always easy and delicious! Thanks girl!
These look so delicious! The texture looks on point. I want to pair with tomato soup or some sort of a butternut squash soup. I need them now! <3 I don't have oat flour, but would all purpose or whole wheat sub well you think?
My mind went straight to soup too, I think it would be perfect! And yes I think AP or wheat would be fine 🙂
natalie, these seriously look mouth-watering amazing! found your post through the sweet potato round up you gals did and i’m totally pinning this one. i am already imagining eating them this fall with a bowl of comforting chili! YUM.
Hi Jess! Oh yay, I’m so happy you found them 🙂 Thanks for the sweet comment, and they would pair perfectly with chili mmmm!
I love this recipe so much that I immediately printed it and pulled out the bowl… only to find no sweet potato listed in the recipe. Did I miss something? I can’t wait!!! Can you tell me how where the mix up is? Thanks.
I updated my recipe plugin last night and it totally freaked out and messed up the entire recipe, I am so sorry. It is fixed now!
These are a-maz-ing!!! Our whole family loved them. They tasted just like Thanksgiving, in little muffins. No changed required. Thank you so much!
Yes!! Haha I love that description 😀 Thanks so much for the great feedback!
I don’t see sweet potato, cornmeal , coconut aminos or hemp seeds listed in the recipe that others are commenting on.
I updated my recipe plugin last night and didn’t realize that it is clearly having some sort of technical glitch and messing up the recipes. I am so sorry! It should be fixed now.
Hi Natalie I’m so curious for these recipes of yours and can’t wait to taste them I’m making it today my concern is the sweet potato puree did you cooked the sweet potato first then puree it or is it a raw pureed pls help thanks
Hi! Yes the sweet potato is cooked first and then pureed. I usually steam it and then use the blender to puree it. So sorry, I should’ve been more specific. I hope they turn out perfectly 🙂
They are cooking in the oven… Waiting to taste it 😉 I’m sure I love these! Thank you for sharing this amazing recipe! You are very creative!
★★★★★
Yay!! I hope you have tried and enjoyed them by now Annie 🙂 And thanks so much!
Substitute for the cornmeal???? thanks
Oat bran would work and have a similar texure, or tiger nut flour actually has a very cornmeal-like texture and taste. But for something a little simpler, you can just use more oat flour or quick oats for texture too 🙂
Is there an alternative to tapioca flour?
Cornstarch would work!
Hey Natalie, could you replace the cornmeal with more oat flour? Or tapioca?
Hi Cynthia! More oat flour would probably be best, tapioca may make them gummy. And I worry it may not cook through properly as a loaf so I really recommend muffins, but if you want to try it I would say 40-45 minutes most likely. Happy baking!
Oh, and if I wanted to make this into a bread loaf, how long would I bake it for? Thanks Natalie!
Natalie, so I made this into a bread loaf and it turned out DELICIOUS!!!!!
I am so happy it turned out well and worked as a loaf! Thanks for the feedback and enjoy, Cynthia 🙂
Hi Natalie
These recipes are amazing. I have a question. Do you have another alternate to Almond or Oat flours. My body does not tolerate those.
Hi Leonie! I tend to stick to those two because they are easily accessible and I don’t want to switch between a million different flours all the time and make my readers constantly go out and purchase new ones. I do sometimes use quinoa and buckwheat flour too, and occasionally coconut. Is there a particular flour you like or would like a recipe for? I can point you to one and/or keep it in mind for future recipes 🙂
Hi Natalie
I used to always use almond flour until my intolerance test. Everything has changed.
So, I am looking for suggestions.
Coconut, brown rice.
Thank you for the reply and help.
This is my favorite coconut flour recipe: https://www.feastingonfruit.com/coconut-flour-donuts/ I don’t have a lot with brown rice flour at the moment, but I’ll keep that in mind 🙂
Hi Natalie
I was reading about Bajri flour (ground millet) Banana flour made from plantains (not sure on this one as I cannot do bananas) Chickpea flour. Says all of these are gluten free.
I think I might be able to use Buckwheat flour. I will try to substitute in one of your recipies and I will let you know..
Thanks Leonie
I just tried this recipe and the texture and spices are on point. They tasted a little bland for my palate and the sweet potato didn’t come though as much as I was expecting. Would adding extra aminos or apple syrup to my purée change the texture?
Hmm not sure if there is any way to up the sweet potato flavor, adding more potato would throw off the texture. But you could certainly add extra aminos for extra savory flavor😊
Also, the sweet potato flavor didn’t come through as much, anything I can do?
I just tried these muffins this morning. I took them out after 25 mins but they seemed undercooked? Are they supposed to be soft in the middle. I put a toothpick in and it came out clean but they tasted like they were not cooked enough.
The taste was wonderful though!!
I just popped them back in for a few more minutes.
Thanks so much for the recipe. And if you have any suggestions please advise me!
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Nope, not supposed to be soft inside so I’d definitely leave them an extra 5-10 minutes next time! Oven temps are inaccurate and vary, but that should fix it 🙂
Do you know of any other flours you can replace the oat flour and cornmeal with? My little one can’t have either of these
In place of oat you can use quinoa or buckwheat or an all purpose flour. For the cornmeal, the most similar thing for flavor would be tiger nut flour if you can find it!
wowowoow, these turned out SO DELICIOUS!! i had to make a couple of alterations: instead of the cornmeal i used whole meal spelt flour. then i mixed some vegan shredded cheese, chickpeas, madras curry powder and some dried rosemary into the batter. these are mind blowing and i’ll maybe even transform them into a loaf next time. also your blog and photos/videos are gorge 🤗
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ohmygoodness!! Your version sounds even better than mine, I wish I could taste😋 So so happy you are enjoying the recipes Lara!
Hi I made these today. I had great expectations, but my husband found them to be a little bitter. I’m wondering if the 2 tsps of baking power could be wrong? There just appeared to be a strong taste of bicarb soda in them.
Hi Teresa! I am so sorry they came out bitter, it could be the baking powder. That amount isn’t incorrect and I’ve never had an issue with tasting it, but reduce to 1 tsp next time and you should eliminate any possibility of that!