Savoury Paleo Muffins

Print Friendly, PDF & Email

The perfect picnic food: Savoury Paleo Muffins ~ gluten free, grain free, dairy free, sugar free, nut free and flavour packed!

DSC_0502

These Sweet Potato based Savoury Paleo Muffins are dense with goodness, moist and oh so satisfying. They’re rich in protein from the eggs (1 muffin = 1 egg) and packed with healthy carbohydrates and dietary fibre from the sweet potato. They have a subtle saltiness from the ham, which can be swapped with sautéed bacon or even leftover cooked meat (i.e. leftover roast chicken or lamb). If you prefer a vegetarian version then add half a grated zucchini. The options are endless and you can ultimately use whatever leftovers you have lying about in your fridge.

I made this recipe earlier in the week because I knew I was going to be eating on the run for the next few days. As it turns out we’ve also got a quick interstate trip planned tomorrow, so a couple of these packed in our day bag will be brilliant! – beats the aeroplane menu any day!

So enjoy them on their own, or make them into more of a sit-down meal with a side salad – at home or on a picnic (or on a plane!), these sturdy little guys will travel anywhere. Just remember to keep them chilled and enjoy!

One important tip:

Egg is sticky stuff when cooked. So even if you have a non-stick muffin tray, you must still line each muffin-hole with baking paper or muffin papers, otherwise, the egg will stick and it will be very difficult clean thereafter.

Makes: 12
Preparation Time: 15 minutes
Cooking time: 35 minutes

DSC_0491

Tools

  • Mixing bowl
  • Grater
  • Muffin tray

DSC_0492

Ingredients

  • 12 eggs
  • 400g white or yellow sweet potato, grated
  • 60g ham finely chopped
  • 1 medium onion, finely diced
  • 1 tbsp parsley, chopped
  • 1/2 cup coconut flour
  • 1 tsp bi-carb soda

DSC_0481

Method

  1. Preheat a fan-forced oven to 160 degrees Celsius.
  2. Line a muffin tray with baking paper, cut into squares (1 paper per muffin hole).
  3. Beat the eggs in a mixing bowl and set aside.
  4. After grating the sweet potato, squeeze handfuls at a time, over the sink, to remove any excess moisture, before adding to the egg.
  5. Saute the onion in a frying pan with oil until soft and transparent, then add to the egg mixture, along with the rest of the ingredients. Mix to combine with a fork.
  6. Divide the mixture into the lined muffin tray and bake for 35 minutes until golden.
  7. Allow to cool before serving.

DSC_0507

2 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *