Those sweet potato and bacon muffins will be perfect for a grab and go breakfast, lunch or dinner!
Why these sweet potato and bacon muffins? Well, like I've said before (I know, I'm repeating myself lol), since I started this diet, I have found that one of the most difficult thing is "to go food". You know, the kind of food you just grab and go, for travel or you take with you in your lunch box at work or school.
Although I know that in some countries, savory breads or muffins are quite intriguing, in France, they are very common. So I figured, these would be my new "travel food". Of course, first, I had to create my own recipes, according to my intolerances. Because let's face it, pretty much all French savory muffins contain gluten, eggs and cheese (especially cheese, or they wouldn't be French lol).
What I love about these savory muffins, is that you can either have them for breakfast, appetizers, bring them to a picnic or a potluck, eat them with a salad for a quick lunch or dinner, bring them in your lunch box...
Moreover, you can make this, either as a loaf or muffins.
Can I freeze these ?
Yes, they freeze very well. That's another reason why they are so convenient! Get them out of the freezer before in the morning and they will be defrost when it's time for your luch break. Prepare yourself a salad or a nice hot soup (stored in an insulated lunch box) and voilà, your "to go lunch" is ready!
Personally, if I know in advance that I want to freeze my batch, I will make it as muffins, because they look better in a muffin shape (yes, beauty is important when it comes to food) and I also think they freeze better as muffins VS as loaf slices. Also, it is better to freeze your sweet potato and bacon muffins (either as a loaf or muffins) when they are still fresh. So freeze them on the day you make them or the day after at the latest.
If you want to try another savory bread or muffins recipe, you can try my Zucchini and tuna bread (Coconut free, AIP, paleo) or my Zucchini and pesto muffins (AIP, paleo, vegan)
About the sweet potato purée
First of all, I use orange sweet potatoes as they are the easiest ones I can find here in Paris.
Then, to make this recipe easier, I prepare a big batch of orange sweet potato puree that I will use for different recipes (either my Mashed sweet potatoes (AIP, paleo, whole30) recipe or my Sweet potato breakfast bowl (AIP, paleo, vegan) or even my Fudgy brownies (Coconut free, AIP, paleo, vegan)).
And to make sweet potato puree, you can either :
- use a steamer (my personal favorite) : peel and slice the sweet potatoes. Put them in your steamer and cook for about 20-25 minutes or until they are soft.
- use an oven : use a fork to pierce several holes into the sweet potatoes, then place them on a baking dish and cook in the oven for about 1 hour at 400°F (205°C) or until they are soft. Then slice them down the middle and scoop out the flesh, discarding the skin.
- use a microwave-oven : use the same process as with the oven, then place them on a microwave-oven safe dish and cook for about 10 minutes or until they are soft.
Whichever way you decide to cook your sweet potatoes, once they are cooked and cooled down, just add them to your blender with the other ingredients of this recipe.
How to make those savory muffins
- Peel and dice the onion.
- Clean the mushrooms and slice them
- Heat a skillet on medium heat. Pour the bacon cubes and onion in the skillet. Add the mushrooms to the pan. Let the whole thing on medium heat until it's cooked.
- In the meantime, in a blender combine the sweet potato puree, apple cider vinegar and olive oil. Blend until well combined.
- Add the sweet potato purée to the dry ingredients and mix until well combined.
- Then add all sauted bacon, mushrooms and onion to the bowl and mix all the ingredients together.
- Line or lightly oil a muffin pan. Fill each muffin cup with dough (you should get about 8 muffins depending on your pan).
- Bake for about 25 minutes for the muffins (or for about 35 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the pan. Serve at room temperature along with a salad or soup. Bon appétit!
This sweet potato and bacon muffins recipe has been selected as one of the featured recipes in the “reader favorite” category from Phoenix Helix Paleo AIP Recipe #344!! 😍Thank you!!!