Skip to content

Save 10% on all orders with code 'NEWYEAR10' at checkout

Savoury Sweet Potato Breakfast Muffins

Breakfast | Light | Low Calorie | Vegan | Vegetarian | Plant Based | Whole Foods

31g21620 min7 Muffins1


Brighten up your breakfasts with these tasty sweet potato muffins! Using 1 pouch of Fullgreen Riced Sweet Potato with spinach, sundried tomatoes and smoked paprika, they make a light, calorie-controlled breakfast or snack on the go. Want to make them gluten-free? Simply switch out the plain flour for a gluten-free alternative.


  • 1 Pouch Fullgreen Riced Sweet Potato
  • 65g sundried tomatoes (chopped)
  • Handful of fresh spinach
  • 2 teaspoons of baking powder
  • 260g plain flour
  • 1 teaspoon of smoked paprika
  • Pinch of salt
  • Pinch of pepper
  • 200ml dairy free milk
  • 3 tablespoons olive oil
  • 2 garlic cloves (crushed)


  • Preheat oven to 180°C/350°F.
  • In a large mixing bowl combine the sweet potato rice, baking powder, plain flour, smoked paprika, salt, pepper and crushed garlic cloves.
  • In a separate mixing bowl combine milk and olive oil.
  • Empty wet ingredients into dry and combine.
  • Next, fold in the spinach and chopped sundried tomatoes so they are evenly scattered throughout the mixture.
  • Split the mixture between muffins cases leaving a bit of room to allow them to rise.
  • Bake in the oven for approximately 25 minutes until a toothpick comes out clean.
  • Leave to cool slightly before enjoying.

We promise that each and every one of our products are

Shopping cart

Your cart is currently empty.