cinnamon sweet potato muffins
These cinnamon sweet potato muffins are soft, freezer-friendly, and very lunchbox-able. They taste comforting and slightly sweet, but are built with sweet potato, eggs, quark, oat flour, seeds, and healthy fats, so they’re much more useful than a standard muffin. Perfect for breakfast, lunchboxes, or those “I’m hungry” moments that somehow happen five minutes after lunch.
Makes 12 muffins.
- 1 medium sweet potato, roasted, peeled & mashed (≈ 1 cup mashed)
- 2 eggs
- ⅔ cup quark
- ¼ cup olive oil or melted grass-fed butter
- 3 tbsp maple syrup
- 1 tsp vanilla
- 1¼ cups oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 4 tsp cinnamon
- 1 tbsp chia seeds
- 1 tbsp ground flaxseed
- 3 tbsp hemp seeds
- 2 tbsp sunflower seeds (optional)
- Pinch salt
- 1–2 tbsp milk (only if batter feels too thick)
Preheat oven to 180°C.
Roast sweet potato until soft, then mash smooth.
Mix: eggs, quark, olive oil (or melted butter), maple syrup, and vanilla.
In a separate bowl, mix dry ingredients: oat flour, baking powder, baking soda, cinnamon, and salt.
Add wet ingredients to dry ingredients. Stir until just combined.
Fold in chia, flax, hemp, and sunflower/pumpkin seeds.
Check the batter: it should be thick, scoopable, not runny, not dry/stiff. If too thick → add a splash of milk. If too wet → sprinkle in 1–2 tbsp oat flour.
Divide into a lined muffin tin.
Bake at 180°C for 18–22 minutes. If a toothpick comes out clean, they’re ready.
Let cool in the tin for ~5–10 min, then transfer to a rack.
- Freezer-friendly and easy to batch prep
- Feels like a sweet muffin, but is built to be more filling
- A great example of The Lunchbox Formula in action: protein, healthy fats, complex carbs, and more in one simple snack
Store in an airtight container. Cool completely before storing, freezing, or packing.
For best texture and flavour. Can be kept longer if well-sealed.
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