Herb & Veggie Muffins

Name: Herb & Veggie Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium-large Japanese purple sweet potato; 1 large zucchini, grated using a box grater; 2 tablespoons coconut vinegar or rice vinegar; 3 large pasture-raised eggs, room temperature; ½ cup tahini; 1 cup blanched fine almond flour (not meal); ¼ cup coconut flour; 3 garlic cloves, thinly sliced; ½ tablespoon fresh or dry thyme leaves; ½ tablespoon fresh or dry rosemary leaves, chopped; ½ tablespoon fresh or dry sage leaves, chopped; 1 ½ teaspoon baking powder; ½ teaspoon garlic powder; 1 teaspoon sea salt

Rated 5.0 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

15 minutes

These Herb & Veggie Muffins are a nourishing, savory twist on traditional muffins, packed with colorful vegetables, healthy fats, and aromatic herbs. Made with Japanese purple sweet potato, zucchini, almond flour, tahini, and fresh rosemary, thyme, and sage, these gluten-free muffins offer a delicious way to add more nutrient-dense ingredients to your day. Perfect for postpartum recovery, meal prep, quick breakfasts, or wholesome snacks, they provide lasting energy while supporting overall wellness. Inspired by a recipe from Mark Hyman, these vegetable-packed muffins are simple to make, naturally satisfying, and full of flavor in every bite.

Cook Mode

Ingredients

Wet Ingredients

1 medium-large Japanese purple sweet potato
1 large zucchini, grated using a box grater
2 tablespoons coconut vinegar or rice vinegar
3 large pasture-raised eggs, room temperature
½ cup tahini

Dry Ingredients

1 cup blanched fine almond flour (not meal)
¼ cup coconut flour
3 garlic cloves, thinly sliced
½ tablespoon fresh or dry thyme leaves
½ tablespoon fresh or dry rosemary leaves, chopped
½ tablespoon fresh or dry sage leaves, chopped
1 ½ teaspoon baking powder
½ teaspoon garlic powder
1 teaspoon sea salt

Directions

Preheat the oven to 425°F.
Punch holes in the sweet potato and place on top of a baking sheet. Once the oven is preheated, transfer sweet potato to the oven and bake for 1 hour until soft. Once ready, remove from the oven and cut lengthwise to cool. Scrape the inside of the sweet potato. Reduce oven temperature to 350°F.
Grate the zucchini using a box grater and transfer into a large mixing bowl.
Add the sweet potato, eggs, and tahini, mixing well, until the sweet potato is no longer lumpy.
Add the dry ingredients into the wet ingredients bowl and mix well.
Line a muffin tin with parchment or silicone liners, or use a sturdy silicone muffin form. Divide the batter evenly amongst 12 muffin slots using a large spoon or an ice cream scoop.
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Store in an airtight container for up to 4 days at room temperature.

Recipe Note

This recipe was inspired by Mark Hyman

Herb & Veggie Muffins

There’s something deeply comforting about savory baked goods made with real, nourishing ingredients. These herb-packed sweet potato zucchini muffins are soft, satisfying, and full of earthy flavor from fresh herbs, tahini, and roasted Japanese purple sweet potato. Made with almond and coconut flour, they’re naturally grain-free and perfect for a nutrient-dense breakfast, snack, or alongside a warm meal. Inspired by a recipe from Mark Hyman, this version brings together wholesome ingredients in a simple, delicious way that feels both grounding and comforting.

Ingredients

Wet Ingredients

1 medium-large Japanese purple sweet potato
1 large zucchini, grated using a box grater
2 tablespoons coconut vinegar or rice vinegar
3 large pasture-raised eggs, room temperature
½ cup tahini

Dry Ingredients

1 cup blanched fine almond flour (not meal)
¼ cup coconut flour
3 garlic cloves, thinly sliced
½ tablespoon fresh or dry thyme leaves
½ tablespoon fresh or dry rosemary leaves, chopped
½ tablespoon fresh or dry sage leaves, chopped
1 ½ teaspoons baking powder
½ teaspoon garlic powder
1 teaspoon sea salt

Instructions

Preheat the oven to 425°F.
Punch holes in the sweet potato and place it on a baking sheet. Once the oven is preheated, bake for 1 hour or until soft. Remove from the oven, cut lengthwise, and allow to cool slightly. Scrape out the inside of the sweet potato. Reduce oven temperature to 350°F.
Grate the zucchini using a box grater and transfer it to a large mixing bowl.
Add the sweet potato, eggs, tahini, and vinegar to the bowl. Mix well until the sweet potato is smooth and no longer lumpy.
Add the dry ingredients to the wet mixture and stir until fully combined.
Line a muffin tin with parchment or silicone liners, or use a sturdy silicone muffin mold. Divide the batter evenly among 12 muffin slots using a large spoon or ice cream scoop.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Store in an airtight container for up to 4 days at room temperature.