Sweet Potato, Avocado & Spring Onion Muffins
SAVOURY BREAKFAST TO GO.
It's all too easy to reach for a packet of cereal in the morning (hello sugar and refined carbs) or the go-to overnight oats (a great breakfast option but pretty boring after day 5 in a row!).
Mix up your weekday breakfasts and save time too by making a batch of these savoury muffins at the weekend. They’re easy to grab from the fridge for breakfast on the go and I love to eat them with either a dollop of tahini or some almond butter.
Here's the fertility lowdown on the ingredients: -
Sweet Potato - contains beta cartotene and vitamin C that may help boost progesterone (important in the luteal phase)
Apple Cider Vinegar - may help to balance blood sugar
Spring Onions - contain quercetin with antioxidant benefits
Avocado - beneficial fats to help balance hormones
Eggs - choline to assist with neural tube development (brain and spine) in a growing baby during pregnancy
Pumpkin Seeds - zinc, magnesium, omega 3-fatty acids
Sweet Potato, Avocado & Spring Onion Muffins
Ingredients
- 230g sweet potato, peeled and cubed
- 2 eggs
- 50g spring onion, finely chopped
- 40g leek, finely chopped
- 1/2 ripe avocado
- 100g gluten free buckwheat flour
- 100g fine polenta
- 100ml almond milk
- 30ml extra virgin olive oil
- 1tsp apple cider vinegar
- 1.5tsp gluten free baking powder
- 1tsp bicarbonate of soda
- 1/2 tsp sea salt
- Handful of pumpkin seeds to decorate
Instructions
- Preheat oven to 200C and line a baking tray with parchment paper.
- Peel and chop the sweet potato into small cubes and place onto the baking tray. Roast for 30mins at 200C.
- Once cooked remove from the oven and leave to cool. Set aside a few cubes and cut into smaller pieces to decorate the muffins.
- Turn the oven down to 180C.
- Finely chop the spring onions and leek. Place the spring onion and leek in a blender together with bulk of the sweet potato, avocado, eggs, buckwheat flour, polenta, almond milk, extra virgin olive oil, apple cider vinegar, baking powder, bicarbonate of soda and sea salt. Blend to combine well.
- Grease 10 holes of a muffin tray with a little extra virgin olive oil and then spoon the mixture into the muffin holes, about 3/4 full. Top each muffin with remaining small cubes of sweet potato and some pumpkin seeds.
- Place into the oven and bake for 20mins at 180C.
- After 20mins remove from the oven and test with a skewer in the middle of one of the muffins. If the skewer comes out clean then they're ready.
- Leave to cool for 5mins then remove from the muffin tray.
- Once completely cool they can be kept in an airtight container in the fridge for up to 3 days.