Sweet potato and rosemary muffins

These savoury muffins pair perfectly with a fall soup.


  1. Preheat oven to 350F (180C) and grease or line a muffin tin with muffin cups. In a large bowl, combine flours, baking powder, baking soda, Italian seasoning, rosemary, garlic powder and sea salt. Mix well.
  2. Add fresh parsley, sweet potato puree, milk and melted butter or coconut oil to the large bowl. Mix until fully combined.
  3. Spoon batter equally between 12 muffin cups. Sprinkle with Plant-based Parm.
  4. Bake for 15-20 minutes or until a fork inserted comes out clean. Let cool for 5-10 minutes. Spread some cashew cheese or goat cheese on a biscuit if you like!

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