Salmon Muffins

This dish is a great use for leftover sweet potatoes or spaghetti squash. Convenient to make and fun for the kids to eat.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 12 muffins
Calories 105 kcal


  • 3 Tbsp Butter grass fed and melted
  • 1 can salmon wild caught 15.5 oz can
  • 3 stalks Green onions thinly sliced
  • .5 bunch cilantro fresh is preferable
  • 2 potatoes sweet potatoes medium size, grated
  • 1 tsp lemon zest
  • 2 large eggs
  • .5 tsp sea salt


  • Preheat oven to 350.
  • Grease the cups of a 12-cup muffin pan or use paper inserts and spray with avocado oil.
  • Grate raw sweet potatoes.
  • Beat the eggs in a medium size mixing bowl and add all other ingredients and mix well.
  • Divide the mixture between the muffin cups and flatten each a little using the back of a spoon.
  • Bake for 30-35 minutes until golden brown and starting to crisp on outside.
  • Serve with a simple salad of cucumber, tomato and avocado. Top with some creme fraiche or sour creme.


Substitute canned tuna for salmon and spaghetti squash instead of sweet potato.