Inspired living

Sweet Potato and Haloumi Muffins Recipe

Healthy Sweet Potato and Haloumi Muffins Recipe

Credit: Meg Thompson

Full of fibre, protein and sustaining energy, these muffins are a portable powerhouse of nutrition. They are also quite versatile: swap the sweet potato with pumpkin and the haloumi with another cheese of choice. I have also made a miso-pumpkin version, stirring a tablespoon of miso paste into the mix and adding semi-dried tomatoes and parmesan in place of haloumi. These muffins will keep for three days in the fridge and I recommend warming them in the oven before eating for ultimate enjoyment.

Makes: 6 muffins



  • 275g sweet potato or pumpkin, grated
  • 3 spring onions, chopped
  • ½–1 fresh red chilli, deseeded & chopped
  • 3 eggs
  • 1 cup spelt flour
  • ½ cup cubed haloumi
  • Sea salt, to taste
  1. Preheat oven to 180°C.
  2. Mix pumpkin, spring onion and chilli in bowl, stirring to combine.
  3. Crack in eggs and mix well.
  4. Stir through flour and haloumi and add salt to taste.
  5. Divide between 6 greased muffin tin compartments or patty pans and bake for around 50 mins, or until cooked through and a deep golden on top.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.