Best Sweet Potato Zucchini Muffins Recipes

SWEET POTATO ZUCCHINI MUFFINS

Sweet Potato Zucchini Muffins image

Inspired by Starbucks® zucchini bread. I thought sweet potato would be the perfect complement to the zucchini. This is just a great breakfast treat that even the kids will enjoy! Serve with a little butter and syrup. Yum!

Provided by Sheryl Carnes

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 45m

Yield 16

Number Of Ingredients 11

Ingredients

cooking spray
1 sweet potato
2 cups biscuit mix (such as Pioneer®)
1 ¼ cups brown sugar
1 cup milk
1 zucchini, grated
2 eggs
2 tablespoons margarine
2 teaspoons ground cinnamon
½ teaspoon vanilla extract, or to taste
1 pinch ground nutmeg

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 228.4 mg, Sugar 12.6 g

ZUCCHINI, SWEET POTATO, AND RAISIN MUFFINS

ZUCCHINI, SWEET POTATO, AND RAISIN MUFFINS image

Yield 16

Number Of Ingredients 16

Ingredients

1 cup whole wheat flour
1 cup whole wheat pastry flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp baking powder
1/2 tsp kosher salt
1/3 cup sucanat or cane sugar
1/3 cup brown sugar
1/2 cup coconut oil (or canola oil)
1/3 cup non-dairy milk
2 tbsp ground flaxseed (+4 tbsp water)
1 tsp vanilla extract
1 cup grated zucchini
1 cup grated sweet potato
1/3 cup raisins

Steps:

Start by preheating oven to 400 degrees F. These muffins are the perfect way to use up a few old end of summer zucchinis you might still have lying around. Using a box grater (or food processor attachment if you are fancy), carefully grate 1 cup of fresh zucchini. For me it took three small zucchinis to yield a cup. Peel 1 medium sweet potato and do the same. Set your grated veggies off to the side. Combine all dry ingredients in a large mixing bowl and stir to combine. In a separate bowl, combine 2 tbsp ground flax with 1/4 cup water and set aside to thicken into a "flax egg." Once thickened, combine all wet ingredients and add to the dry mixing bowl. Add zucchini, sweet potato, and raisins, and fold in using a spatula or mix in with your hands. Even though it's messy, I found using my hands to be the most effective way to get everything thoroughly combined. Grease your muffin pan and spoon batter into muffin cups. I apologize in advance that this recipe doesn't make a yield that fits the standard muffin pan (12), which means you'll have to bake in two batches. Don't hate me. Bake for 30 minutes or until golden brown and cooked through. Allow muffins to cool on a cooling rack before storing. But make sure to taste at least one piping hot out of the oven. That is always how a muffin tastes best.