Dishing Up the Dirt

Savory Broccoli, Sweet Potato & Cheddar Buckwheat Muffins

I promise you all that I’ll post a dinner recipe soon. But right now I’m deep in toddler snack land and wanted to share this fun recipe for savory muffins. We’ve made these twice now for our little toddler and she brings them to daycare to share as a morning snack. They are really tasty and are loaded with veggies making them feel more like a substantial snack or light meal if they’re served alongside something like scrambled eggs, sliced avocado or a simple salad.  Our little one loves these but I actually think I might love them more. Savory muffins are a new thing for me (if you haven’t tried my savory butternut squash muffins try them asap!!)

If you have a little toddler on your hands I think you’ll appreciate these muffins. It’s nice to have something without any added sugar for an easy on-the-go or school lunch option. Of course this recipe isn’t just for little one’s, it’s adult approved! Be sure to plan ahead as the grains soak in yogurt the night before you bake these off!

Happy muffin making everyone!

Savory Broccoli, Sweet Potato & Cheddar Buckwheat Muffins

Prep Time: overnight    Cook Time: 15 minutes    Serves: 24 mini muffins

  • 1/2 cup buckwheat flour  
  • 1/2 cup millet flour (see recipe note) 
  • 3/4 cup whole milk plain yogurt
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika  
  • 1 egg, beaten 
  • 1/2 cup grated extra sharp cheddar cheese  
  • 1/4 cup  melted butter or olive oil
  • 1/2 cup shredded sweet potato
  • 1/2 cup finely chopped broccoli florets 


  1. The evening before baking, combine the flours with the yogurt in a large bowl and cover with a dish towel. Leave in a warm spot in your kitchen overnight.
  2. The next day, preheat your oven to 350F.
  3. Stir in the baking soda, salt and spices into the flour mixture. The mixture will be "gummy" and that's okay!
  4. Add the egg, cheese, melted butter and grated sweet potato and broccoli.
  5. Line a 24 cup mini muffin try with liners (or liberally grease the pan) and fill each cup with the batter. Bake in the oven until lightly golden brown and a toothpick comes out clean when inserted into the center of a muffin, about 15-18 minutes.
  6. Store muffins at room temperature overnight and then keep them stored in the fridge so they'll stay fresh for up to 4 days. These also freeze really well!
  7. Serve warm (we like to warm ours up in the oven) and top with a little unsalted butter for a yummy snack!


*Soaking the grains overnight is important to help aid in digestion and remove phytic acid. If you can find sprouted grains you can skip the soaking process. Millet flour can be substituted with Spelt flour or all-purpose flour if need be.

Leave a Reply

4 thoughts on “Savory Broccoli, Sweet Potato & Cheddar Buckwheat Muffins

  1. Jewel McKenzie says:

    Hi Andrea….did you actually mean for the link for Butternut Squash Muffins to go to the Savory Pumpkin and Leek Buckwheat muffins recipe?

    1. Andrea says:

      Hi there! That’s correct. Those are another option for a savory muffin. Enjoy!

  2. Jen says:

    In case this is helpful to anyone else, I was unable to find millet flour and substituted spelt flour. The buckwheat/spelt combo imparted a very, very strong taste to the muffins that overpowered every other flavor. I like a hearty, wheat-y bread, but this was a no-go (I ended up tossing half of the muffins). If you can’t find millet flour, I’d suggest substituting with all-purpose or another lighter flour.

  3. Liz says:

    These were delicious. Love having a savory muffin to turn too!

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