These healthy sweet potato muffins are gluten-free, dairy-free, sugar-free and can be nut-free too if oat, rice or soy milk is used. They are very easy to make, particularly if you have some leftover baked sweet potatoes to use up. If you don’t, just put two medium sized sweet potatoes on a roasting tray, then bake them until soft inside – let them cool and scoop out the flesh when you’re ready to bake the muffins. Please note that these muffins are definitely savoury, not sweet – they are ideal for breakfast/brunch (with some bacon &/or eggs) or as healthy snacks during the day. Also they go well with soups and stews instead of bread.