High protein savoury breakfast muffins

1. Preheat the oven to 180°C, and line a muffin tin with liners. Coarsely chop the sweet potato into 1cm cubes. Put them in a small pot and add 125ml of water so they're slightly covered but not drowning.

2. Cover the pot and put over a medium heat for about 10 minutes, cooking until the sweet potato is soft. Once soft, mash the sweet potato with a fork or purée it in a food processor. Measure out half a cupful of mashed sweet potato.

3. In a bowl, whisk together the sweet potato, olive oil and eggs.

4. In a separate bowl, combine the chickpea flour, baking powder, rosemary and salt.

5. Pour the dry ingredients into the wet and gently mix to combine. Fold in the spinach, red pepper and basil.

6. Spoon the batter into the muffin cups and sprinkle the pumpkin seeds on top.

7. Bake in the oven for 30 minutes, or until they are lightly browned on top and an inserted toothpick comes out clean.

8. These taste best when warmed up. We recommend enjoying them spread with some butter. You can store these in an airtight container in the fridge for 5 days or in the freezer for 2-3 months.