If you’re trying to cut down on sugar, try swapping a sweet muffin for a delicious savoury one instead. The mix of sweet potato and spinach is healthy, filling and vegetarian.
100g Mornflake Gluten Free Superfast Oats
160g buckwheat flour
1 medium sweet potato
2 tsp baking powder
70g baby spinach leaves
2 large eggs
180g plain natural yoghurt
120ml sunflower oil
40ml plant milk
Pinch of salt
Few twists of black pepper
Small handful of pumpkin seeds
Sprinkle of Mornflake Gluten Free Superfast Oats
Pre-heat oven to 160°C and line a 12-hole muffin tin with muffin cases.
Peel and grate the sweet potato and set to one side.
In a large mixing bowl add the oats, flour, baking powder and seasoning. Add the grated sweet potato and stir together.
In a food processor, add the eggs, yoghurt, spinach, sunflower oil and plant milk. Blend to combine together.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix together.
Spoon the muffin mixture evenly between each case. Scatter the top of each muffin with a few pumpkin seeds and oats.
Bake in the oven for 25 minutes until springy to the touch.
Allow to cool on a wire rack.
Store in an airtight container and eat within 3 days.