Sweet Potato, Kale and Feta Muffins

These deliciously filling, protein rich muffins are packed with nutrients for the perfect grab & go breakfast or healthy snack
Course Snack


  • 12 hole deep Muffin tin


  • 600 g Sweet Potato, peeled
  • Small bunch fresh chives, chopped
  • Large bunch fresh Kale or Spinach chopped
  • 6 Sundried Tomatoes,finely chopped
  • Small handful of Basil leaves
  • 6 Large eggs
  • 75 g Ground Almonds
  • 75 g Ground Flaxseed
  • 100 g Feta Cheese
  • 50 g Greek Yoghurt
  • 1 tbsp Chia or Poppy Seed
  • Salt and Pepper


  • Heat the oven to 180°
  • Line a 12 hole deep muffin tin with paper cases or folded squares of parchment paper (approx 16cm)
  • Grate the sweet potatoes in a food processor or by hand, put into a bowl and stir in the chopped chives, kale, basil, sun dried tomatoes, flaxseed and ground almonds
  • In another bowl mix together the eggs, feta and yoghurt
  • Add the wet ingredients to the dry ones and mix lightly until just combined
  • Spoon the mixture into the lined muffin tin
  • Sprinkle with the seeds
  • Bake for 40 minutes until golden (check after 30 minutes and if browning too much cover with baking parchment. If using a small muffin tin reduce time to 30 minutes
  • Remove from the oven & serve warm or cool on a wire rack.
  • Keep in the fridge for 2-3 days or freeze


Use your favourite herbs, rosemary, thyme and coriander all work well
Try with small cubes of goats cheese or mozzarella
Make a dairy free muffin by leaving out the cheese, increasing the number of sun dried tomatoes and using natural dairy free yoghurt e.g. coconut or soya
Keyword kale, muffin, sweet potato