Pizza Mini Muffins

pizza muffins


  • A little melted Coconut oil for greasing
  • 2-3 Red Chilies (depending how hot you like it!) coarsely chopped & some sliced finely for decoration
  • 18 Black olives, finely sliced
  • 3 tbsp Cottage cheese
  • 70g Parmesan, finely grated
  • 6 large eggs, beaten
  • 210g Wholemeal flour or gluten-free flour
  • 20g Ground chia seed
  • 1/4 tsp ground black pepper
  • 2 tbsp protein powder (soya or pea)
  • 640g Sweet potato, peeled & roughly cut into chunks
  • 3/4 tsp dried mixed herbs
  • 100g Sun-dried tomatoes, blotted to remove excess oil, sliced finely
  • 40g Feta cheese diced into small cubes
  • 1 tbsp Coconut oil
  • 1 tbsp Milk
  • 20g Ground flaxseed
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • Optional: 1/2tsp dried chilies if you like more heat!
  • To garnish: 50g grated cheese


Preheat the oven to 175ºC. Grease the muffin trays with a little melted coconut oil or line with bun cases if you prefer.

Place the sweet potato chunks in a blender & whizz to roughly chop up.

In a bowl, mix together the chopped sweet potato, the coarsely chopped chilli with the mixed herbs, finely sliced olives & sun-dried tomato slithers.

Stir in the cottage cheese, feta cubes, grated parmesan, coconut oil, eggs & milk.

Then mix in the flour, baking powder, ground flaxseed, ground chia seed (if using), salt & pepper. If using, stir in the dried chilli flakes & protein powder.

Spoon portions of the mixture into the prepared greased muffin trays/muffin cases. Sprinkle the top with the sliced chilli & grated cheese.

Bake in the oven for 30 mins for mini-muffins & 45-50 mins for large muffins, until golden brown on the surface & a skewer comes out clean.

Recipe found on