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+ servings

Savory Sweet Potato and Black Quinoa Muffins


  • ¼ cup black quinoa, washed and soaked 12 to 24 hours in 1 cup water
  • 1 cup of water
  • pinch sea salt
  • 2 Tbsp ground flax seeds
  • ¼ cup nut milk
  • ¼ cup + 1 Tbsp olive oil, divided
  • 1 medium onion, diced
  • 2 Tbsp fresh sage leaves, chopped fine
  • 1 Tbsp fresh thyme leaves, chopped + thyme sprigs for garnish
  • 1 tsp fine-grain sea salt, divided
  • 1 ½ cups sprouted spelt flour (or regular spelt or whole-wheat pastry flour)
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • 1 cup mashed sweet potato
  • ¾ cup of water
  • 2 tsp apple cider vinegar
  • 1 tsp tamari


  • Make the Quinoa
  • Soak the quinoa in 1 cup water for 12-24 hours
  • Drain and rinse the quinoa
  • Add the quinoa to a small pan, along with a small pinch of fine-grain sea salt and enough water to cover it by an inch or two.
  • Bring to the boil over high heat.
  • Reduce heat to low, cover pan and simmer for 15 minutes, or until all water is absorbed.
  • Remove from heat and allow to sit, covered, for ~ 10 minutes and fluff with a fork.
  • Measure out ½ cup and set aside. Save a remaining couple of tablespoons of quinoa to sprinkle over muffins

  • Make the Muffins
  • Preheat oven to 350 F.
  • Line a regular muffin pan with 10 paper liners.
  • Place flax and nut milk in a medium bowl and whisk to combine. Set aside to thicken while you cook the onion.
  • Warm 1 Tbsp olive oil in a skillet over medium heat.
  • Add the onion and sauté for 5 minutes, or until golden brown.
  • Add the sage, thyme, and a pinch fine-grain salt; reduce heat to low and continue cooking for another 5 minutes or until the onions have caramelized.
  • Remove from the heat and set them aside.
  • Sift flour, baking powder, and baking soda into another medium bowl. Whisk to combine and set aside.
  • Add the sweet potato, water, vinegar, tamari, and remaining ½ tsp fine-grain sea salt to the flax-nut milk mix and whisk until smooth.
  • Add ¼ cup olive oil; whisk again and add the flour mix. Stir gently until almost combined, and fold in cooked quinoa and onions.
  • Divide batter between the lined muffin cups, filling them to the top. Garnish each muffin with a thyme sprig and a sprinkle of remaining cooked quinoa.
  • Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven; leave muffins in the pan for 5 minutes before transferring them to a wire rack to cool slightly before serving.
  • Once cool, any leftover muffins can be stored in an airtight container in the fridge.